Astoria, Casa Vittorino Prosecco Brut Valdobbiadene, 2022
Astoria, Casa Vittorino Prosecco Brut Valdobbiadene, 2022
- 75cl
- 11.5%
- Sparkling
- Glera
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Optimal drinking window: 2026 - 2028
Paolo and Giorgio Polegato have been at the helm of Astoria for over 30 years, making spectacular fizz as one of the most successful Prosecco Superiore houses.
Their 40 hectare estate in Conegliano Valdobbiadene is almost 500ft above sea level and their grapes are grown, harvested and matured on site in the most innovative of ways. Glera grapes are grown to perfection and then hand-picked and sorted by keen eyes, ensuring only the best of the batch are included in the vat. The hand-harvested grapes are then fermented at low temperatures to preserve aromas, where finally the wine is moved into state-of-the-art pressurised steel tanks to gain its fizz.
The end result is a crisp, dry Prosecco with fine pearl bubbles and silky mouthfeel. Simply delicious.
"Pale straw in colour. An inviting nose with white peach and green apple immediately present, leading to subtle hints of apricot, white blossom and yellow apple too. The palate is packed with depth; those white peach notes and green apple return to the fore though now with slightly sweeter yellow fruits – Mirabelle plum and jasmine are all wrapped up in a lovely acidity with a very fine mousse. There is a real mineral streak, found in very few Proseccos giving this a real step up. Excellent!"
Our note
This wine is at its peak now, showing that lovely balance of fresh fruit and mineral complexity that defines great Prosecco Superiore. Over the next year, the primary white peach and apple flavours will remain vibrant whilst developing slightly more rounded edges. By 2028, whilst still perfectly drinkable, the bright fruit character will begin to soften and some of that mineral precision may fade. This style is designed for immediate pleasure rather than extended cellaring, so we'd recommend enjoying it sooner rather than later to capture its full vivacity.
What the critics say:
"Despite being fairly young as winemakers, the brothers behind Astoria Vini have received many awards for their reds, whites, and prosecco. The latter’s grapes are carefully selected by hand, so only the finest make the cut, and the result is a fruit-forward prosecco with crisp clarity. Rather impressive for the cost."
"Ripe on the nose with hints of pear and stone fruit. Zesty citrus on the palate with well-balanced acidity and minerality. Rich and chalky on the finish."
Tasting Notes
AppearancePale straw yellow with a persistent mousse of fine, pearl-like bubbles.
NoseWhite peach and green apple dominate, with subtle apricot and white blossom providing depth. There's a lovely mineral thread running through the fruit, alongside hints of yellow apple and jasmine. Fresh and inviting without being overly exuberant.
PalateThe fruit returns with greater intensity - white peach and green apple now joined by sweeter yellow fruits like Mirabelle plum. Excellent acidity keeps everything balanced whilst the mousse is remarkably fine and silky. That mineral streak becomes more pronounced, lifting the wine above typical Prosecco territory.
FinishClean and chalky with lingering stone fruit and a refreshing mineral persistence.
Overall impressionA Prosecco that proves the category's potential when made with care and respect for terroir.
Food Pairings
In the Veneto, this would be the natural partner for cicchetti - those small plates that define Venetian drinking culture. Think baccalà mantecato on crispy polenta, sardines in saor with their sweet and sour onions, or delicate risotto di gò with the lagoon's prized goby fish. The locals would also pair it with San Daniele prosciutto from neighbouring Friuli, where the mountain air gives the ham its distinctive sweetness that plays beautifully against the wine's mineral precision.
We think this wine would go well with
Serve well chilled at 6-8°C in flute glasses to showcase those fine, persistent bubbles. No need to decant - simply open and pour, though it's worth letting it settle for a moment after pouring to allow the mousse to calm and the aromatics to express themselves fully. Proper Prosecco flutes will concentrate the nose better than wide-bowled Champagne coupes.
The vineyards sit at nearly 500 feet above sea level in the Conegliano Valdobbiadene zone, where the elevation provides crucial diurnal temperature variation. The higher altitude preserves the natural acidity in the Glera grapes whilst extending the growing season for optimal ripeness. The combination of altitude, aspect, and careful canopy management creates the mineral backbone that distinguishes this Prosecco from flatter, warmer sites in the broader Veneto region.
Valdobbiadene DOCG represents the pinnacle of Prosecco production, covering steep hillside vineyards between Conegliano and Valdobbiadene. The regulations are strict: only Glera grapes, hand-harvesting on the steepest slopes, and the traditional Charmat method for secondary fermentation. This appellation produces wines with greater complexity and longevity than standard Prosecco DOC, with the altitude and exposition creating the mineral precision and fine mousse that define the region's best examples.
The 2022 vintage in Veneto started with a deceptively mild winter, followed by a spring that threw curveballs at every turn. Early budbreak looked promising until late frosts in April caught some vineyards off guard, particularly in the hillier zones around Soave and Valpolicella. Summer brought the real drama: scorching temperatures and prolonged drought stressed the vines something fierce, forcing growers to dig deep into their bag of tricks with strategic leaf management and whatever irrigation they could muster.
What emerged was a vintage of surprising concentration, though yields dropped considerably across the board. Garganega in Soave developed intense minerality alongside ripe stone fruit flavours, while Corvina and the Valpolicella blend gained serious structure without losing their characteristic bright acidity. The reds show more muscle than usual but retain their drinkability—think of them as the athletic cousin of a typical Veneto vintage. Most wines are drinking beautifully now, though the better Amarones will reward patience until 2028 and beyond.
FAQs
What does this Prosecco taste like?
Crisp and elegant with white peach, green apple, and a distinctive mineral edge that sets it apart from standard Prosecco. The bubbles are exceptionally fine and silky.
When should I drink this wine?
It's perfect right now and will remain at its best until 2028. Prosecco Superiore is made for immediate enjoyment whilst the fruit flavours are at their most vibrant.
What food pairs well with this wine?
Excellent as an aperitif, or try it with light seafood, sushi, soft cheeses, or the classic Venetian cicchetti. The mineral backbone makes it versatile enough for oysters or delicate risottos.
How should I serve this Prosecco?
Serve well chilled at 6-8°C in proper flute glasses to showcase the fine bubbles. Open just before serving - no need to decant or let it breathe like still wines.
Is this worth cellaring?
No, this style is designed for immediate pleasure. Whilst it will remain good for a couple of years, the fresh fruit character and vibrant acidity are at their peak now.
What makes this different from regular Prosecco?
This comes from the prestigious Valdobbiadene DOCG zone with stricter regulations, higher altitude vineyards, and hand-harvested grapes. The result is greater complexity and that mineral precision you rarely find in standard Prosecco.
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