Print this page Astoria Prosecco Millesimato

 

Reviews & Awards

2010 Astoria Prosecco Millesimato

 

91 Points
"Lush and creamy with big flavors of tangy citrus and peach; elegant and stylish."
The Tasting Panel Magazine, April 2012


2012 Astoria Prosecco Millesimato

 

86 Points
Very Good, Strong Recommendation
"Pale yellow with a greenish tint, it pours with a thick foam cap, releasing tiny tenacious bubbles. Aromas of green apple and lemon peel escape the glass. On the palate, ripe pear and honey come forth."
Ultimate Wine Challenge, June 2013


2011 Astoria Prosecco Millesimato

 

92 Points
Very Good, Strong Recommendation in the Sparkling World Category at the Ultimate Wine Challenge, April 2012


2010 Astoria Prosecco Millesimato

 

94 Points, BEST of CLASS, GOLD MEDAL
Los Angeles International Wine and Spirits Competition 2011


2010 Astoria Prosecco Millesimato

 

90 Points HIGHLY RECOMMENDED
Ultimate Wine Challenge, May 2011


Tasting Notes

Astoria Prosecco Millesimato has tiny and continuous bubbles with straw yellow and greenish reflections. Extra dry in style, with floral notes accented by pear, peach, honey and toast. On the creamy palate, the fresh fruit harmoniously linger.

Food Pairings

Pairs well with chicken, stuffed mushrooms, very food-friendly, prosciutto, pasta with creamy sauces, spicy dishes, seafood, as a toast, shellfish or fresh fruit.

Varietal(s)

100% Prosecco

Region

Prosecco di Valdobbiadene DOC, Italy

Vineyard & Winemaking Notes

The grapes are sourced from the D.O.C. region of Valdobbiadene (Vahldoe-bee-ah-den-ay) on the hills of the Astoria estate vineyard “Costa del Sol”, at an elevation of 500 feet above sea level. Vines are located on the hillside with an east-to-west orientation, with 5,000 vines per hectare, averaging 8 years of age. The grapes are harvested by hand in small lots. Immediately after harvest, in accordance to strict D.O.C. law, a gentle pressing occurs and the “free-run” juice is placed in stainless steel tanks for a brief cold maceration. Before the primary fermentation process is concluded, the wine is run into a pressurized tank where a second fermentation takes place allowing it to become a sparkling wine. Final aging occurs over 6 weeks in the bottle.