PRODUCTION AREA

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).

Average production: 3/4 kg per grapevine (120/130 q. per hectare).

Grape variety: Glera.

Growing technique: Sylvoz.

 

TECHNOLOGY

The grapes are harvested by hand in September, when they have the best chemical/organoleptic properties, and are lightly crushed. The must then undergoes static decantation. Primary fermentation takes place inside steel vats at 18/19°C with the help of selected autochthonous yeasts. The thus obtained wine remains in contact with the grape skins for a couple of weeks, then it is cleared and run into tanks, where it becomes sparkling. Second fermentation with the help of selected yeasts occurs at 16/18°C and lasts approx. 10/15 days. The final fining phase lasts 15/20 days, during which the wine remains in contact with the yeasts. The bottled wine undergoes further aging for a couple of months.

ORGANOLEPTIC CHARACTERISTICS

 

Perlage: fine and continuous.

Colour: light straw yellow.

Bouquet: fruity and typical.

Taste: harmonious, fresh, and aromatic.

CHEMICAL CHARACTERISTICS

 

Alcohol content, % vol. 10.50 – 11.50

Sugars, g/l 12.00 – 13.00

Total acidity, g/l 5.50 – 6.50

 

SERVING TEMPERATURE

6 - 8° C even in a carafe.

 

PRESERVATION

Keep in a dry and cool place and far from light and heat sources.

 

AS INDICATED IN THE WINE LIST

“Astor” Pearl wine Prosecco DOC Treviso - Astoria