PRODUCTION AREA
Vineyards in the Treviso hills.
Vineyards facing East-West and North-South with 3,000/4,000 plants per hectare. The vines are 8-18 years old.
Average production of 3/4 kg per plant, amounting to 12,000 to 13,000 kg per hectare.
Grape variety: Typical white grapes of the Treviso area.
Growing technique: Sylvoz.

TECHNOLOGY
The grapes are harvested by hand in September when their chemical and sensory profiles are optimally balanced. This is followed by gentle pressing and static decantation of the must. Primary fermentation takes place in steel tanks at 18°C-19°C, with select native yeasts. The new wine is left on its “fine lees” for a month, then it is cleared and racked to pressurized vats, where bubbles form. Secondary fermentation takes place at 16°C-18°C and select yeasts are used once again. The process lasts approximately 25-30 days and it is followed by a few days of ageing on the lees. The wine is then bottled and left to age in the bottle for a few weeks.

ORGANOLEPTIC CHARACTERISTICS
Perlage:    Very fine and continuous.
Colour:    Light straw yellow.
Bouquet:    Typical elegant, clean and fruity notes.
Taste:    Distinctive and acidulous, with pleasant and nicely balanced dryness.

CHEMICAL CHARACTERISTICS
Alcohol content, % vol.     10.50 – 11.50
Sugars, g/l         6.00 – 7.00
Total acidity, g/l    5.50 – 6.50

SERVING TEMPERATURE
6°C - 8°C (serve immediately after opening).

PRESERVATION
Keep in a cool, dry place, away from heat and light.

AS INDICATED IN THE WINE LIST
Sushi Sparkling Wine - Astoria