The sparkling white wine is produced by the grape variety called ‘Glera’ in the hills of the Astoria Estate approx 150 m above the sea level. It requires 15 years of time to fully develop in the vineyards with east to west orientation having 3500 grapevines per hectare. The average production from the vines comes to 4 kg per grapevine 130/140 q. per hectare. The grapes are grown using the technique called Sylvoz.
The grapes are harvested by hand in September. They are then softly pressed and the must undergo static decantation. The primary fermentation takes place inside steel vats at 18 degrees celsius using selected indigenous yeasts. The new wine is kept on the lees for a month. They are then cleared and run into pressure tanks for secondary fermentation to make it sparkle. Secondary fermentation takes place at 18 degrees celsius, yet again with selected yeasts that lasts approx 20-25 days. Then it is left for refining on the yeasts for a further span of 5-10 days. After bottling the wine is laid down for a few weeks.
The wine has a lighter shade of straw yellow colour. The aroma of the wine is fruity, flowery and elegant and has a taste that is characteristic, pleasing and harmonious. The alcohol content varies from 10.5 to 11.5 % and the acidity ranges between 5.5 to 6.5. It is served between the temperature of 5-6 degrees celsius and uncorked at the time of serving. For the preservation of the wine, it is kept in a cool, dry place away from heat and light sources. It is indicated on the wine list as Sparkling wine “Galie” Prosecco DOC Treviso - Astoria.
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Source: Astoria