Astoria "Galíe" Spumante Prosecco DOC Treviso Sparkling

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Item #: ASTGALIEDOCTREVISO

Product Name VAT Inclusive Qty
Astoria "Galíe" Spumante Prosecco DOC Treviso Sparkling (750ml)
$19.95
Astoria "Galíe" Spumante Prosecco DOC Treviso Sparkling (6 per Case)
$94.08

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Astoria "Galíe" Spumante Prosecco DOC Treviso Sparkling

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PRODUCTION AREAGrown in the hills of the Astoria Estate approx. 150m. above sea level. Vineyards: east-west orientationwith 3,500 grapevines per hectare; 15 year-oldvines. Average production: 4 kg per grapevine130/140 q. per hectare.Grape variety: Glera.Growing technique: Sylvoz.• TECHNOLOGYThe grapes are harvested by hand in September.They are then soft pressed and the must undergoesstatic decantation. Primary fermentation takesplace inside steel vats at 18C using selectedindigenous yeasts. The new wine is kept on the leesfor one month, then cleared and run into pressuretanks for secondary fermentation to becomesparkling. Secondary fermentation takes place at18C, again with selected yeasts, and lasts approx.20/25 days; it is then left for refining on the yeastsfor a further 5/10 days. After bottling the wine is laiddown for a few weeks.• ORGANOLEPTIC CHARACTERISTICSPerlage: minute and persistent.Colour: light straw yellow.Bouquet: elegant, fruity and flowery.Taste: characteristic, pleasing and harmonious.• CHEMICAL CHARACTERISTICSAlcohol content, % vol. 10.50 - 11.50Sugars, g/l 12.00 - 13.00Total acidity, g/l 5.50 - 6.50• SERVING TEMPERATURE5 - 6 C, uncork at the time of serving.

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Astoria "Galíe" Spumante Prosecco DOC Treviso Sparkling
PRODUCTION AREAGrown in the hills of the Astoria Estate approx. 150m. above sea level. Vineyards: east-west orientationwith 3,500 grapevines per hectare; 15 year-oldvines. Average production: 4 kg per grapevine130/140 q. per hectare.Grape variety: Glera.Growing technique: Sylvoz.• TECHNOLOGYThe grapes are harvested by hand in September.They are then soft pressed and the must undergoesstatic decantation. Primary fermentation takesplace inside steel vats at 18C using selectedindigenous yeasts. The new wine is kept on the leesfor one month, then cleared and run into pressuretanks for secondary fermentation to becomesparkling. Secondary fermentation takes place at18C, again with selected yeasts, and lasts approx.20/25 days; it is then left for refining on the yeastsfor a further 5/10 days. After bottling the wine is laiddown for a few weeks.• ORGANOLEPTIC CHARACTERISTICSPerlage: minute and persistent.Colour: light straw yellow.Bouquet: elegant, fruity and flowery.Taste: characteristic, pleasing and harmonious.• CHEMICAL CHARACTERISTICSAlcohol content, % vol. 10.50 - 11.50Sugars, g/l 12.00 - 13.00Total acidity, g/l 5.50 - 6.50• SERVING TEMPERATURE5 - 6 C, uncork at the time of serving.
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