Astoria Lounge Prosecco DOC 750ml

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Item #: ASTORIASPUMANTEPROSE

Product Name VAT Inclusive Qty
Astoria Lounge Prosecco DOC 750ml (750ml)
$25.75
Astoria Lounge Prosecco DOC 750ml (6 per Case)
$116.10

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Astoria Lounge Prosecco DOC 750ml

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Grown on the hills of the Astoria Estate, at approx. 150 m. above sea level.Vineyards: with an east-to-west and north-to-south orientation, with 3,000/4,000 grapevines per hectare (average age: 8-18 years).Grape variety: Glera.TECHNOLOGY: The grapes are harvested by hand in September, when they have the best chemical/organoleptic properties, andare lightly crushed. The must then undergoes static decantation. Primary fermentation takes place inside steelvats at 18XC with the help of selected autochthonous yeasts. The thus obtained wine remains in contact with the grape skins for a month, then it is cleared and run into pressure tanks, where it becomes sparkling. Secondary fermentation occurs at 16/18XC with the help of selected yeasts and lasts approx. 25/30 days; a further fining process follows, whereby the wine remains in contact with yeasts for 30 days. After bottling, the wine is allowed toage a couple of weeks.ORGANOLEPTIC CHARACTERISTICSPerlage: tiny and continuous.Colour: light straw yellow.Bouquet: elegant, clean-cut and fruity for the typical aroma.Taste: characteristic, pleasantly slightly acid, harmonious.SERVING TEMPERATURE 6 - 8C, opened at the moment.

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Astoria Lounge Prosecco DOC 750ml
Grown on the hills of the Astoria Estate, at approx. 150 m. above sea level.Vineyards: with an east-to-west and north-to-south orientation, with 3,000/4,000 grapevines per hectare (average age: 8-18 years).Grape variety: Glera.TECHNOLOGY: The grapes are harvested by hand in September, when they have the best chemical/organoleptic properties, andare lightly crushed. The must then undergoes static decantation. Primary fermentation takes place inside steelvats at 18XC with the help of selected autochthonous yeasts. The thus obtained wine remains in contact with the grape skins for a month, then it is cleared and run into pressure tanks, where it becomes sparkling. Secondary fermentation occurs at 16/18XC with the help of selected yeasts and lasts approx. 25/30 days; a further fining process follows, whereby the wine remains in contact with yeasts for 30 days. After bottling, the wine is allowed toage a couple of weeks.ORGANOLEPTIC CHARACTERISTICSPerlage: tiny and continuous.Colour: light straw yellow.Bouquet: elegant, clean-cut and fruity for the typical aroma.Taste: characteristic, pleasantly slightly acid, harmonious.SERVING TEMPERATURE 6 - 8C, opened at the moment.
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