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Astoria

Astoria Spumante Cuvee Fashion Victim Diamond Brut

White charmat method sparkling wine brut

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Regular price €10,50
Regular price €10,50
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Sale price
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€126,00

12 bottles

€63,00

6 bottles

€31,50

3 bottles

Immediate availability
Denomination VSQ
Size 0,75 l
Alcohol content 11.0% by volume
Area Veneto (Italy)
Aging Foaming: in autoclave for 25-30 days at 18 °C, followed by 5-10 days on the lees. Ageing: in bottle for at least 20-25 days.
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Perlage

Perlage

Minute and persistent.

Perfume

Perfume

Elegant, clean, fruity with typical aroma.

Color

Color

Pale straw yellow.

Taste

Taste

Characteristic, pleasantly acidulous, harmonious.

Serve at:

06 - 08 °C.

Longevity:

03 - 05 years

Charmat Method Sparkling Wines

Producer
Astoria
From this winery
  • Start up year: 1987
  • Oenologist: Roberto Sandrin
  • Bottles produced: 2.000.000
  • Hectares: 40
Astoria is one of the leading exponents of the Art of Prosecco and known all over the world with countless accolades from top wine competitions as well as being an official sponsor of the Giro d'Italia.

With Astoria bottles, the eye is aesthetically drawn to the long labels which are colourful, contemporary and fresh, elegantly covering thousands of convincing, substantial bottles of wine.

The winery is inThe Val de Brun Estate with vineyards spanning 40 hectares of the picturesque Prosecco Hills, whose unique landscape was added to the UNESCO World Heritage List in 2019. At the helm of the estate are Giorgio and Paolo Polegato, both hailing from a historic family of Treviso wine growers who know perfectly how to 'read' the climate and soils of this lucky area.
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Name Astoria Spumante Cuvee Fashion Victim Diamond Brut
Type White charmat method sparkling wine brut
Denomination VSQ
Size 0,75 l
Alcohol content 11.0% by volume
Country Italy
Region Veneto
Vendor Astoria
Origin Treviso Hills
Climate Exposure: North-South and West-East.
Plants per hectare 4000-5000
Yield per hectare 120 30 q.
Harvest Manual in box.
Wine making In white with soft pressing, static decantation and fermentation at 18 °C.
Aging Foaming: in autoclave for 25-30 days at 18 °C, followed by 5 0 days on the lees. Ageing: in bottle for at least 20-25 days.
Allergens Contains sulphites