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Valdobbiadene Prosecco Superiore Corderie Extra Dry NV Docg - Astoria
€10.90 EUR
Unit price
€14.53 EUR/L
The Prosecco Superior Valdobbiadene DOCG reflects the innovation and care of Corderie, an avant-garde laboratory specializing in cordage production. This wine is certified to ensure quality and sustainability in every glass.
Grapes, harvested in hillside vineyards, are gently pressed. The must undergoes a primary fermentation at a temperature of 16/18°C, followed by frothing at a low temperature to preserve the fine aromas that manifest themselves in the floral bouquet and pleasantly soft and harmonious flavor.
It is ideal as an aperitif, with delicate appetizers or in perfect combination with grilled fish. This Prosecco DOCG extra dry was created to satisfy even the most demanding palates.
Grapes harvested in hillside vineyards are softly pressed. The primary fermentation of the must at a temperature of 16/18°C is followed by frothing at a low temperature to fully respect the precious aromas that we can appreciate in its floral bouquet, pleasantly soft and harmonious taste.
Tasting notes: fine and persistent perlage. Straw yellow color clear. The bouquet is clean, elegant and with classic fruity and floral notes. Taste harmonious, creamy, and with a pleasant acidic note.
Pairings: perfect for appetizers, pasta, fish, cheeses.
| Name | Astoria Valdobbiadene Prosecco Superior Corderie Extra Dry |
| Type | Sparkling counter wine charmat method extra dry |
| Classification | DOCG Conegliano Valdobbiadene Prosecco Superior Sparkling Wine |
| Format | 0.75 l Standard |
| Grade alcohol | 11.00% by volume |
| Grape varieties | 100% Glera |
| Country |
Italy
|
| Region | Veneto |
| Location | Refrontolo (TV) |
| Climate | Altitude: 150 meters above sea level. Exposure: East - West and North - South. |
| Breeding system. | Sylvoz |
| No. of plants per hectare | 3,000-4000 vines per hectare |
| Yield per hectare | 3 to 4 kg per vine - 90 to 100 quintals per hectare |
| Harvest | Harvesting is done manually straddling the end September and early October with the grapes at the best time with perfect balance between freshness and sugars. |
| Vinification | Soft pressing to ensure the best preservation of the grape's primary aromas. Primary fermentation is carried out in stainless steel tanks at a controlled temperature of 18 - 19 °C with selected indigenous yeasts. After the first alcoholic fermentation, the wine is aged on the "lees nobles" for a variable period of between 30e and 45 days. This is then followed by filtration and taking of foam in temperature-controlled autoclaves. |
| Aging | Sparkling takes place at 16-18 °C always with selected yeasts and lasts about 25-35 days. This is followed by a short period of aging on the lees for a few days. The Prosecco Valdobbiadene Corderie is then bottled and allowed to rest an additional 30 days before release. |
| Total acidity | 6.50 gr/L |
| Allergens | Contains sulfites |
| Matching | Enjoy it as an aperitif, with delicate hors d'oeuvres or in perfect combination with grilled seafood. |
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