Astoria "el RUDEN" Veneto Rosso I.G.T.

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Item #: ASTROSSOVENIGTELRUDE

Product Name VAT Inclusive Qty
Astoria "el RUDEN" Veneto Rosso I.G.T. (750ml)
$22.95
Astoria "el RUDEN" Veneto Rosso I.G.T. (6 per Case)
$107.52

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Astoria "el RUDEN" Veneto Rosso I.G.T.

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"el RUDEN"VENETO ROSSO I.G.T.• PRODUCTION AREAOn the Astoria estate on hillside areas at 120-150 mabove sea level. Vineyards facing North-South andEast-West, with 4000-4500 plants per hectare. Thevines are 8-15 years old. Average output of 1.5-2 kgper plant, amounting to 7000-8000 kg per hectare.Grapes: prized varieties of red grapes.Training system: Guyot.• TECHNOLOGYThe grapes are picked by hand in September/October and put into small baskets. Some of them(approximately 10%) are dried on rush matting for 3months. The rest are destemmed and left to fermenton the skins for around 15-20 days at a temperatureof 26-28C. They are then drawn off and themalolactic fermentation process is completed insteel tanks. Once they have dried sufficiently, thegrapes from the rush matting undergo the sameprocedure. All of the blend is mixed together againand then transferred to medium-toasted FrenchAllier oak barriques, where it ages for 8-9 monthsbefore being bottled. The subsequent bottle ageingadds substance to the solid, imperious wine, whichgets its strong personality from the dried grapes.• ORGANOLEPTIC CHARACTERISTICSColour: dark ruby red.Aroma: intense, with hints of wood nicely balancingthe spicy notes of the grape varieties.Taste: soft and finely poised, with a substantialstructure and plentiful aromas and tannins.• CHEMICAL CHARACTERISTICSAlcohol by volume (% vol.) 13.00 - 14.00Sugar (g/l) 8.00 - 9.00Total acidity (g/l) 5.00 - 6.00• SERVING TEMPERATURE16-18C. Open the bottle an hour earlier and use adecanter if desired.

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Astoria "el RUDEN" Veneto Rosso I.G.T.
"el RUDEN"VENETO ROSSO I.G.T.• PRODUCTION AREAOn the Astoria estate on hillside areas at 120-150 mabove sea level. Vineyards facing North-South andEast-West, with 4000-4500 plants per hectare. Thevines are 8-15 years old. Average output of 1.5-2 kgper plant, amounting to 7000-8000 kg per hectare.Grapes: prized varieties of red grapes.Training system: Guyot.• TECHNOLOGYThe grapes are picked by hand in September/October and put into small baskets. Some of them(approximately 10%) are dried on rush matting for 3months. The rest are destemmed and left to fermenton the skins for around 15-20 days at a temperatureof 26-28C. They are then drawn off and themalolactic fermentation process is completed insteel tanks. Once they have dried sufficiently, thegrapes from the rush matting undergo the sameprocedure. All of the blend is mixed together againand then transferred to medium-toasted FrenchAllier oak barriques, where it ages for 8-9 monthsbefore being bottled. The subsequent bottle ageingadds substance to the solid, imperious wine, whichgets its strong personality from the dried grapes.• ORGANOLEPTIC CHARACTERISTICSColour: dark ruby red.Aroma: intense, with hints of wood nicely balancingthe spicy notes of the grape varieties.Taste: soft and finely poised, with a substantialstructure and plentiful aromas and tannins.• CHEMICAL CHARACTERISTICSAlcohol by volume (% vol.) 13.00 - 14.00Sugar (g/l) 8.00 - 9.00Total acidity (g/l) 5.00 - 6.00• SERVING TEMPERATURE16-18C. Open the bottle an hour earlier and use adecanter if desired.
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