Original: $6.97
-70%$6.97
$2.09The Story
Astoria Prosecco Treviso Millesimato Extra Dry is produced in Conegliano-Pieve di Soligo, the historic heart of the D.O.C.G. Prosecco di Valdobbiadene and a UNESCO World Heritage Site, in the cellars of Astoria which, with its trademark and its brand, is known internationally for its excellent Proseccos at competitive prices. Throughout its evolution, Astoria has sought to differentiate itself from other wineries by creating highly sophisticated labels with multifaceted and distinctive lines that at the same time pair well with competitively priced products, leaving a sensory analysis that begins with the sight and culminates with the smell and taste.
Among the many products, one of Astoria's best-selling is the Prosecco Treviso Millesimato Extra Dry, the winery's flagship product and a Charmat method sparkling wine. The harvest is done manually when the grapes are at their maximum chemical-organoleptic balance, followed by a soft pressing to keep the berry whole and free from damage. This is followed by static decantation of the must, a process performed to clarify the must without the aid of fining agents. The treatment involves cooling the must to low temperatures. Fermentation initially takes place in steel tanks at 16°C, but before it is complete, it is transferred to an autoclave, still with a high residual sugar content, for the secondary fermentation. It is then aged for 20 to 25 days on the lees and left to rest for about 5 weeks before being released for sale. This allows the wine to absorb the characteristic aromatic scents that will be enhanced in the finished product with a fruity explosion that is a pleasure for the palate.
Details & Craftsmanship
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Description
Astoria Prosecco Treviso Millesimato Extra Dry is produced in Conegliano-Pieve di Soligo, the historic heart of the D.O.C.G. Prosecco di Valdobbiadene and a UNESCO World Heritage Site, in the cellars of Astoria which, with its trademark and its brand, is known internationally for its excellent Proseccos at competitive prices. Throughout its evolution, Astoria has sought to differentiate itself from other wineries by creating highly sophisticated labels with multifaceted and distinctive lines that at the same time pair well with competitively priced products, leaving a sensory analysis that begins with the sight and culminates with the smell and taste.
Among the many products, one of Astoria's best-selling is the Prosecco Treviso Millesimato Extra Dry, the winery's flagship product and a Charmat method sparkling wine. The harvest is done manually when the grapes are at their maximum chemical-organoleptic balance, followed by a soft pressing to keep the berry whole and free from damage. This is followed by static decantation of the must, a process performed to clarify the must without the aid of fining agents. The treatment involves cooling the must to low temperatures. Fermentation initially takes place in steel tanks at 16°C, but before it is complete, it is transferred to an autoclave, still with a high residual sugar content, for the secondary fermentation. It is then aged for 20 to 25 days on the lees and left to rest for about 5 weeks before being released for sale. This allows the wine to absorb the characteristic aromatic scents that will be enhanced in the finished product with a fruity explosion that is a pleasure for the palate.
