Astoria, Fashion Victim White Brut, Nv
Astoria, Fashion Victim White Brut, Nv
- White Sparkling
- 75CL
- 11%
- Glera
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Astoria's Fashion Victim White Brut is a Prosecco-style sparkling wine from the Veneto, produced by one of the region's most prolific and well-distributed estates. Made predominantly from Glera, the grape that defines the area's fizz, it is vinified using the Charmat method — secondary fermentation in pressurised tanks — which preserves the fresh, fruit-forward character the style is known for. At brut dosage, it sits on the drier end of the scale, making it a versatile aperitif wine with enough acidity to cut through light food.
This is a wine built for immediacy rather than the cellar. The attractive label — a deliberate nod to fashion culture — has made Fashion Victim something of a recognisable face in the prosecco category.
Drink well chilled, and without ceremony. It performs best as an aperitif or alongside delicate starters.
This wine is not designed for the cellar and will not improve with time. As a non-vintage Charmat-method sparkling wine, its character is defined by primary fruit and fresh acidity, both of which fade relatively quickly after release.
Tasting Notes
AppearancePale straw with a greenish tint and a fine, persistent stream of small bubbles rising steadily to a light frothy collar.
NoseImmediate and clean with green apple, white peach, and a faint floral lift of acacia. There is a light pear-drop quality typical of tank-method sparkling wine, alongside a subtle note of fresh bread dough.
PalateDry and lively, with brisk acidity carrying flavours of green apple, lemon curd, and ripe nectarine. The mousse is creamy rather than aggressive, giving the wine good texture for its weight. It finishes cleanly without lingering sweetness.
FinishShort to medium in length, refreshing, with a citrus-driven dryness that leaves the palate clean and ready for the next sip.
Overall impressionA well-made, honest Prosecco-style brut that delivers exactly what it promises: freshness, fruit, and an easy-drinking character suited to aperitif occasions.
Food Pairings
In the Veneto, a brut sparkling wine like this is invariably poured before the meal, alongside cicchetti — the small bar snacks found throughout Venice and Treviso: thin slices of salt cod mantecato on grilled polenta, crostini topped with speck and fig, or small fried morsels of soft-shell crab. It works naturally with raw preparations such as carpaccio di branzino dressed in lemon and olive oil, or a simple plate of Prosciutto di San Daniele with ripe melon. The wine's acidity also makes it a credible companion to the region's fresh cheeses, particularly a young Asiago or mild Trevigiano.
We think this wine would go well with
Serve well chilled at 6 to 8 degrees Celsius — too warm and the mousse becomes flat and the fruit loses its definition. No decanting is needed or advisable; pour directly from the fridge into a tulip-shaped flute or a white wine glass, both of which allow the aromas to develop without dissipating the bubbles too quickly. Consume within two to three hours of opening.
The Treviso province, which sits at the heart of the Prosecco DOC zone, is characterised by gently rolling hills and alluvial plains. Soils in the flatland areas are clay-loam, well-drained enough to prevent waterlogging but retentive enough to sustain the Glera vine through warm summers. The climate is continental with influences from the Dolomites to the north, providing cooler nights that help preserve the natural acidity essential to any sparkling base wine. This thermal range underpins the freshness that makes the style so appealing.
Prosecco DOC covers a broad zone across the provinces of Treviso, Vicenza, Venice, Padua, and Belluno in the Veneto, as well as parts of Friuli. It was granted DOC status in 2009, partly to protect the Prosecco name on the international market. The appellation mandates at least 85 percent Glera in the blend, with Charmat-method secondary fermentation as standard. It sits below the more prestigious Conegliano Valdobbiadene DOCG in terms of regulation and reputation, but produces wines of consistent everyday quality at accessible price points.
FAQs
What grape variety is used in Fashion Victim White Brut?
The wine is made predominantly from Glera, the variety at the heart of the Prosecco DOC zone. Glera is prized for its naturally high acidity, delicate stone fruit character, and suitability for the Charmat method of secondary fermentation.
How sweet is the Fashion Victim White Brut?
It is labelled Brut, which means the residual sugar sits below 12 grams per litre. In practice it tastes dry, with the perception of sweetness coming from ripe fruit rather than added sugar. It is noticeably drier than an Extra Dry Prosecco, which is a common point of confusion given that Extra Dry actually contains more residual sugar.
How should I serve this wine?
Serve straight from the fridge at around 6 to 8 degrees Celsius. A tulip-shaped flute or a standard white wine glass both work well. There is no need to decant, and the wine should be consumed promptly once opened.
Can I cellar this wine?
No. Fashion Victim White Brut is made for immediate drinking and will not benefit from cellaring. Its appeal lies in freshness and fruit, which diminish over time. Drink it within a year of purchase for the best experience.
What food does it pair best with?
It is at its best as an aperitif alongside light starters: charcuterie, smoked salmon blinis, canapés, or simply a bowl of salted almonds. It also works well with delicate seafood such as oysters, scallops, or prawn cocktail. Avoid pairing it with rich, heavily sauced dishes, which will overpower its lightness.
What makes Fashion Victim stand out from other Proseccos?
Beyond the eye-catching label, Fashion Victim is a well-made, consistently produced wine from a reliable Veneto estate. It is not trying to compete with single-vineyard DOCG expressions — its strength is accessibility, freshness, and value. For buyers wanting something more complex or age-worthy, a Conegliano Valdobbiadene Superiore or Cartizze would be worth considering instead.
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