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The Prosecco Treviso Galie Extra Dry is produced in the highest wine-growing areas of Friuli Venezia Giulia, in the cellars of Astoria which under its own brand and trademark is known internationally for its excellent, competitively priced proseccos. Founded in 1987 by a family of winemakers, it has made technological innovation and setup.
In its evolution Astoria has sought to diversify itself from other wineries through the creation of highly sophisticated labels and bottles. Faceted and distinctive lines go well with the products, giving a sensory analysis that starts with sight and culminates in harmony with smell and taste. Produced in purity from Glera grapes on the estate Astoria the Prosecco treviso galie extra dry is one of the winery's most elegant products.
The grapes are harvested by hand between September and October in the first and coldest hours of the night, at the moment of maximum chemical/organoleptic balance. Once the grapes arrive at the winery, they are softly pressed and static decantation of the must takes place. Primary fermentation takes place in steel vessels at a controlled temperature of 18/19°C with indigenous yeasts. The resulting new wine is kept on the noble lees for a month to retain more aroma and then made limpid before being racked into autoclaves for frothing.
Sparkling in the Charmat method takes about 25 to 30 days at 16 to 18°C. Before bottling, the wine ages on the same yeasts as the refermentation for a few days and then dosage is added to complete this prosecco Extra Dry with a fruity and pleasantly acidic character.
Tasting Notes.: minute and persistent perlage. From pale straw yellow color. Bouquet Elegant, fruity and floral. Taste Characteristic, pleasant, harmonious.
Pairings: ideal with appetizers, fish, shellfish and cheese.
| Name | Astoria Prosecco Treviso Galie Extra Dry |
| Type | Sparkling white wine charmat method extra dry |
| Classification | DOC Prosecco Treviso Sparkling Wine Extra Dry |
| Format | 0.75 l Standard |
| Grade alcohol | 11.00% by volume |
| Grape varieties | 100% Glera |
| Country |
Italy
|
| Region | Veneto |
| Location | Susegana (TV) |
| Climate | Altitude: 150 m. a.s.l. Exposure: East,West. |
| Farming system. | Sylvoz |
| No. of plants per hectare | 3500 |
| Yield per hectare | 130-140 q. |
| Harvest | Harvesting is done manually in September followed by soft pressing and the static decantation of must. |
| Vinification | Primary fermentation takes place in stainless steel at 18 °C with selected indigenous yeasts. The new wine is kept on the "noble lees" for one month, then filtered and racked into the autoclaves for prise de mousse. |
| Aging | Refermentation takes place at 18 °C always with selected yeasts and lasts about 20-25 days; followed by 5-10 days of refinement on the yeasts. It is then bottled and rests in the bottle for a few weeks. |
| Allergens | Contains sulfites |
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