PLACE

The Astoria estate is developed on hilly terrain at an altitude of about 150 m.

VINIFICATION

Harvesting is done by hand in September/October when the chemical and organoleptic properties of the grapes have reached an optimal balance, followed by gentle pressing and static decanting of the must. The primary fermentation will take place in steel containers at 18/19°C under the action of selected native yeasts. The new wine will then be kept on the "noble lees" for one month, after which it will be made clear and transferred to the autoclaves to make the foam. The refermentation will take place at 16/18°C always under the action of selected yeasts and will last approximately 25/30 days, followed by a period of refining under the action of yeasts for a few days. Then the wine will be bottled with a resting time in the bottle of a few weeks.

SERVING TEMPERATURE 6°C.

TASTING NOTES

Beading: light and persistent.

Colour: light straw yellow.

Smell: elegant, clean, fruity with a typical aroma.

Taste: characteristic, pleasantly tart, harmonic.

FOOD/WINE PAIRING

It will accompany you throughout the meal.