M�rke: Astoria

Format : 0,75

Gradering : 11,5% vol.

PRODUCTION AREA
The vineyards of the privileged area of Cartizze.
Vineyards with 3000/4000 stocks per hectare. 10-20
year-old plants.
Average production: 3/4 kg per plant corresponding to
110/120 quintals per hectare.
Grape variety: Glera.
Growing technique: Sylvoz.


TECHNOLOGY
Manual vintage in September/October when the grapes
have reached their chemical/organoleptic balance. The
grape soft pressing and must static decanting follow. The
must primary fermentation takes place in steel tanks at
8/19°C with select local yeasts. A few residual sugars are
left in the new wine that after its clarification is moved
into the autoclave to remove the foam. This operation
lasts 20/25 days and then the wine is left about 30 days
on the yeasts. Once it has been bottled, it is left to rest
4/6 weeks before marketing it.


ORGANOLEPTIC CHARACTERISTICS
Perlage: very fine, continuous.
Colour: pale straw yellow, glossy.
Bouquet: intense, fragrant, rich, and very typical.
Taste: full, fruity, harmonious, and unique


CHEMICAL CHARACTERISTICS
Alcohol content, % vol. 11.00 – 12.00
Sugars, g/l 24.00 – 25.00
Total acidity, g/l 6.00 – 7.00


SERVING TEMPERATURE
6 - 8° C. Open the bottle on the spot.