Astoria Valdobbiadene Prosecco Superiore DOCG 2024《WC Selection -I197E》

Astoria company founded in 1987 by an old family of winemakers, Paolo and Giorgio Polegato’s Astoria prides itself on the quality of its products.

Astoria products are served in the most exclusive restaurants, wineries and bars.

Astoria sells wines produced at its own “Val De Brun Estate” in Refrontolo, in the heart of the DOCG zone Conegliano – Valdobbiadene.

Forty acres, located in one of the most beautiful wine-growing areas in Italy, renowned for its climate, highlight the harmonious succession of hills and vineyards.  

The Company links its name to the product par excellence of the winemaking tradition in Veneto: the PROSECCO; this wine, the Millesimato, was awarded several prizes over the years, including the prestigious Grand Gold Medal at the International Wine Competition at Vinitaly in Verona. Prosecco Millesimato Docg and Refrontolo Passito Docg are the house jewels.

Astoria is not just Prosecco though, as it also produces barrique wines such as Colli di Conegliano Docg, Crevada and Croder, relying on the competence and skills of its highly professional staff.

Astoria Valdobbiadene Prosecco Superiore DOCG 2020

• PRODUCTION AREA 

Grown on the hills of the “Astoria” Estate, at approx. 150 m. above sea level. Vineyards: “Costa del Sol”, with an east-to-west orientation, with approx. 4,000 grapevines per hectare (average age: 8 years). Average production: 3/4 kg per grapevine (110/120 q. per hectare). 

• 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 16°C with the help of selected autochthonous yeasts. Before the primary fermentation process is concluded, the wine – which has a high content of sugar residues - is run into a pressure tank where it becomes sparkling. This phase occurs while the primary fermentation process continues. This process lasts 20/25 days. Then the wine remains in contact with yeasts for approx. 15 days, so that the resulting sparkling wine acquires a more fruity taste and a distinguishing aroma. After bottling, the wine is allowed to age 4/6 weeks.

• ORGANOLEPTIC CHARACTERISTICS Perlage: tiny and continuous. Colour: pale straw yellow with greenish reflections. Bouquet: intense, fruity of peach and melon, typical. Taste: soft, full, harmonious, typical aromatic.