Astoria "Honor" Rosé Sparkling Wine DOC

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Item #: ASTHONORVENROSE

Product Name VAT Inclusive Qty
Astoria "Honor" Rosé Sparkling Wine DOC (750ml)
$19.95
Astoria "Honor" Rosé Sparkling Wine DOC (6 per Case)
$94.08

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Astoria "Honor" Rosé Sparkling Wine DOC

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"HONOR" ROSéVENEZIA D.O.C.Extra Dry Sparkling Wine• PRODUCTION AREAVineyards close to the River Piave at the border ofTreviso and Venice provinces. Vineyards facingEast-West and North-South with 3,000/4,000 plantsper hectare. The vines are 8/12 years old. Averageoutput 1 to 3 kilos per plant depending on thegrapevariety.Grapes: Raboso, Pinot Noir.Training system: Sylvoz.• TECHNOLOGYIn September, after being harvested, the grapes areshortly left to macerate on the skins to transferthe wine its so sought-after hue. The resultingmust is left to ferment at 18C for 10/12 days, thenleft on its "fine lees" for a short period in order tostrengthen its colour over time. It is then racked topressurized vats, where bubbles form. The processlasts approximately 20-25 days and it is followed bya few days of ageing on the lees. The wine is thenbottled and left to age in the bottle for a few weeks.• ORGANOLEPTIC CHARACTERISTICSBead: Very fine and continuous.Colour: Soft pink.Aroma: Elegant, changeable, rich and complex.Taste: Pleasantly dense and balanced, featuring aright harmony.• CHEMICAL CHARACTERISTICSAlcohol by volume (% vol.) 11.00 - 12.00Sugar (g/l) 15.00 - 16.00Total acidity (g/l) 5.50 - 6.50• SERVING TEMPERATURE6C - 8C (serve immediately after opening).

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Astoria "Honor" Rosé Sparkling Wine DOC
"HONOR" ROSéVENEZIA D.O.C.Extra Dry Sparkling Wine• PRODUCTION AREAVineyards close to the River Piave at the border ofTreviso and Venice provinces. Vineyards facingEast-West and North-South with 3,000/4,000 plantsper hectare. The vines are 8/12 years old. Averageoutput 1 to 3 kilos per plant depending on thegrapevariety.Grapes: Raboso, Pinot Noir.Training system: Sylvoz.• TECHNOLOGYIn September, after being harvested, the grapes areshortly left to macerate on the skins to transferthe wine its so sought-after hue. The resultingmust is left to ferment at 18C for 10/12 days, thenleft on its "fine lees" for a short period in order tostrengthen its colour over time. It is then racked topressurized vats, where bubbles form. The processlasts approximately 20-25 days and it is followed bya few days of ageing on the lees. The wine is thenbottled and left to age in the bottle for a few weeks.• ORGANOLEPTIC CHARACTERISTICSBead: Very fine and continuous.Colour: Soft pink.Aroma: Elegant, changeable, rich and complex.Taste: Pleasantly dense and balanced, featuring aright harmony.• CHEMICAL CHARACTERISTICSAlcohol by volume (% vol.) 11.00 - 12.00Sugar (g/l) 15.00 - 16.00Total acidity (g/l) 5.50 - 6.50• SERVING TEMPERATURE6C - 8C (serve immediately after opening).
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