Prosecco Di Conegliano-Valdobbiadene
Astoria Corderíe Prosecco Superiore Extra Dry Valdobbiadene
75cl VolumeAstoria Corderíe Prosecco Superiore Extra Dry Valdobbiadene
£10.04
Technical sheet
| Type Of Wine: | sparkling wine |
|---|---|
| Appellation: | Prosecco Di Conegliano-Valdobbiadene (Veneto, Italy) |
| Winery: | Astoria |
| Volume: | 75cl |
| Grapes: | Glera (100%) |
| Allergens: | Contains Sulfites |
| Alcohol Vol.: | 11% |
| Type Of Sparkling: | Extra Dry |
| Allergens: | Contains Sulfites |
Description of Astoria Corderíe Prosecco Superiore Extra Dry Valdobbiadene
Astoria Corderíe Prosecco Superiore Extra Dry Valdobbiadene (Glera)
TASTING NOTES OF Astoria Corderíe Prosecco Superiore Extra Dry Valdobbiadene :
- View: light straw yellow, fine and persistent perlage.
- Nose: clean, elegant and classic with fruity and floral notes aroma.
- Mouth: harmonious, creamy, with a pleasant sour note.
APPELLATION: Prosecco Di Conegliano-Valdobbiadene.
VINEYARD: Astoria
GRAPES: 100% Prosecco (or Glera).
WINE PAIRING: as an accompaniment to starters and seafood dishes.
TEMPERATURE: 6-8 °C
ALCOHOL CONTENT: 11.5%
How to serve
Consumption temp.
5-6ºC
- View: fine and persistent perlage, light straw yellow.
- Nose: elegant, clean and fruity aroma.
- Mouth: pleasantly acid, while harmonious flavor.
APPELLATION: Prosecco Conegliano-Valdobbiadene Di.
VINEYARD: Vineyards winery located 150 meters above sea level.
GRAPES: Glera.
AGEING: Aging on lees for a few days then bottled and aged for a few weeks before being marketed.
PREPARATION: after a soft pressing of the grapes and settlement wort, fermentation primary performed at 18-19 °C in steel with selected yeasts. Wine kept on "noble lees" for about one month and then transferred to an autoclave to a second fermentation. Second fermentation always performed at 16-18 °C Steel always selected for about 25-30 days yeast.
PAIRING: cured meats or tranches, as an aperitif, with fish, shellfish, rice and risottos.
TEMPERATURE: 8-10 °C
ALCOHOL CONTENT: 11%