CASA VITTORINO PROSECCO

The Astoria Casa Vittorino Prosecco Superiore is a refined prosecco, a glass to sip as an aperitif or to open tables based onlight first courses or marinating dishes.

PRODUCTION AREA
On the Astoria estate on hilly terrain at approximately 150 m. above sea level Vineyards oriented east-west with approximately 4000 stumps per hectare; screws with 16 years of age. Average production of 3/4 kg per vine equal to 110/120 quintals per hectare.

Grapes: Glera.

TECHNOLOGY
For Astoria Casa Vittorino Prosecco Superiore, only the best bunches harvested manually in baskets September, at the right maturation; they follow destemming and maceration of the grapes at 8/10° C for a few hours (cryomaceration) directly in the press in a hyper-reductive environment. We proceed then to soft pressing and decantation statics of the must. Its primary fermentation takes place in steel containers at 16°C with yeasts selected natives. The new wine, deprived of coarser dregs, is retained with residue sugary and left on the yeasts for 2/3 weeks; after making it clear it is decanted into autoclave where the second fermentation takes place at 16°C which lasts approximately 20/25 days followed by a further one aging on the yeasts for a few weeks.
Bottling and resting in the bottle for at least 1-2 months conclude the cycle.

ORGANOLEPTIC CHARACTERISTICS
Perlage: fine, elegant and persistent. Yellow color pale straw yellow with greenish reflections.
Odor: intense, clear, fruity, with a typical varietal aroma.
Taste: dry, full, savory, harmonious.

CHEMICAL CHARACTERISTICS
Actual alcohol, % vol. 11.00 – 12.00
Sugars, g/l 8.00 – 10.00
Total acidity, g/l 5.50 – 6.50

SERVICE TEMPERATURE
5 – 6° C and uncorked at the moment.