Astoria, Valdobbiadene Prosecco Superiore Extra Dry Millesimato DOCG, 2023 - Magnum
Astoria, Valdobbiadene Prosecco Superiore Extra Dry Millesimato DOCG, 2023 - Magnum
- White Sparkling
- 150CL
- 11.5%
- Glera
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Astoria's Valdobbiadene Prosecco Superiore Extra Dry Millesimato DOCG is a vintage-dated expression from the heart of the Prosecco Superiore zone in the Veneto hills. Made entirely from Glera harvested in 2023, the Millesimato designation means only grapes from that single year appear in the bottle — a step up from the non-vintage norm for the appellation, and a useful indicator of fruit quality. At the Extra Dry sweetness level, with residual sugar between 12 and 17 g/l, this sits fractionally richer than a Brut but remains decisively fresh rather than sweet.
The magnum format — 150cl — slows the second fermentation's interaction with the wine ever so slightly, preserving fruit aromatics and extending the wine's useful life over an evening. Expect white peach, ripe pear, and acacia blossom, underpinned by a fine, persistent perlage.
Prosecco Superiore Millesimato is not a wine designed for extended cellaring, and the magnum format offers modest rather than substantial additional longevity. The 2023 vintage's vibrant primary fruit — peach, pear, blossom — is at its most expressive right now. Over 2026 and into 2027, the wine will remain pleasurable but may lose some of its freshest aromatic lift as the residual sugar and fruit integrate further. Beyond 2027, the perlage will diminish, the fruit will flatten, and the wine's defining character will have passed. Buy it to drink, not to store.
Tasting Notes
AppearancePale straw with faint greenish highlights, throwing a fine and persistent stream of small bubbles that gather into a white foam collar.
NoseFresh white peach and ripe Williams pear lead, followed by acacia blossom and a faint dusting of almond. A subtle yeasty lift — the hallmark of tank-fermented sparkling wine made from quality Glera — gives the aromatics a gentle cushion without obscuring the fruit.
PalateThe mousse is creamy but light, dissolving quickly to a clean, gently textured mid-palate. Residual sugar at the Extra Dry level gives a perceptible roundness without tipping into confected sweetness, balanced by crisp malic acidity and a faint mineral salinity on the edges. Stone fruit flavours — peach, apricot — carry through cleanly.
FinishClean and moderately long, with a final note of white blossom and just enough acidity to leave the mouth refreshed.
Overall impressionA well-made, fruit-forward Millesimato that earns its vintage designation with genuine aromatic definition and balance.
Food Pairings
In the Treviso hills, Prosecco Superiore is as much a table wine as an aperitivo. Locals pour it alongside cicchetti — the Venetian small plates of salt cod mantecato on polenta crostini, marinated sardines in saor, or paper-thin slices of soppressa. It works equally well with a spread of prosciutto di San Daniele and fresh figs, or alongside light risottos made with spring vegetables. At the end of a meal, it pairs naturally with the region's delicate pastries: light almond biscotti or a slice of fregolotta, the crumbly Venetian tart.
We think this wine would go well with
Serve between 6°C and 8°C — cold enough to preserve the perlage and keep the mousse fine, but not so icy that the aromas are muted. No decanting is needed or advisable; pour directly from the chilled magnum into tulip-shaped flutes or a slightly wider sparkling wine glass, which gives the aromatics more room than a narrow flute. Once opened, a Champagne stopper will keep the magnum in reasonable condition for up to 24 hours in the fridge, though it is at its finest in the first hour.
Valdobbiadene sits in the steep Treviso pre-Alps, where the Dolomites begin to soften into the Veneto plain. Vineyards are planted on glacially-formed morainic hillsides at altitudes between 150 and 500 metres, with a mix of clay-rich soils, limestone outcrops, and sandy alluvial deposits. The altitude and the Dolomite-cooled night air preserve natural acidity in the Glera grape even through warm growing seasons. The 2023 vintage in northeastern Italy was warm and mostly dry, producing ripe, aromatic fruit with good natural structure.
Valdobbiadene Prosecco Superiore DOCG sits at the top of the Prosecco hierarchy, above the broader Prosecco DOC that covers much of the Veneto and Friuli. The denomination requires Glera to make up at least 85% of the blend, with secondary varieties such as Verdiso, Bianchetta Trevigiana, or Perera permitted in small quantities. The Charmat method — secondary fermentation in pressurised tanks rather than individual bottles — is mandated, preserving the grape's delicate floral and stone fruit character rather than developing the bready complexity of Champagne-method wines. The Millesimato sub-category requires a minimum of 85% fruit from the stated vintage year.
The 2023 growing season in Veneto proved challenging yet ultimately rewarding for producers who navigated its complexities with skill. Spring brought concerns with variable weather patterns, while summer heat required careful canopy management to protect fruit quality. The region's diverse microclimates from Lake Garda's moderating influence to the Soave hills meant harvest timing varied considerably, with experienced growers making crucial decisions about when to pick. Those who waited for optimal ripeness while maintaining acidity were rewarded with exceptional fruit quality.
This vintage delivers wines of considerable character across Veneto's key varieties. Garganega in Soave shows particular promise, combining ripe fruit with the mineral precision the region is known for. Corvina and the Amarone blend varieties developed excellent concentration and complexity, suggesting this will be a vintage that develops beautifully in bottle. The quality level sits comfortably above average, though without the immediate acclaim of legendary years. Most 2023 Veneto wines will benefit from 2-3 years of cellaring to fully express their potential, with the region's premium Amarone and Soave Classico likely to reward patience over the next decade.
FAQs
What does Extra Dry mean on a Prosecco label?
Counterintuitively, Extra Dry is sweeter than Brut. The Extra Dry category has residual sugar between 12 and 17 g/l, making it rounder and slightly richer than a Brut (under 12 g/l). It is the traditional sweetness level for Prosecco Superiore and suits aperitivo service and lighter food pairings particularly well.
What does Millesimato mean?
Millesimato means vintage-dated. Under DOCG rules, at least 85% of the grapes must come from the stated harvest year. It signals a deliberate choice by the producer to highlight a particular season's fruit character, and generally implies a step up in quality and specificity from non-vintage blends.
Why buy this in a magnum?
A magnum (150cl) contains the equivalent of two standard bottles, making it ideal for a table of four to six as an aperitivo or throughout a light meal. The larger format also means slightly less oxygen contact relative to the wine's volume, which can preserve freshness marginally longer once opened — though Prosecco should always be consumed promptly after opening.
How does Valdobbiadene Prosecco Superiore DOCG differ from standard Prosecco DOC?
The DOCG is a geographically tighter, more strictly regulated denomination covering the steep hillside vineyards around Valdobbiadene and Conegliano, as opposed to the broader DOC that spreads across much of the Veneto and parts of Friuli. Yields are lower, and the hillside growing conditions — altitude, drainage, and diurnal temperature variation — produce more concentrated, aromatic fruit than the flatland DOC vineyards.
What food works best with this wine?
The Extra Dry sweetness level and light body make this a natural match for salt-edged, savoury aperitivo foods: charcuterie, soft cheeses, light seafood, and fried snacks where the gentle sweetness offsets salt and fat. It also works alongside lighter starters — smoked salmon, prawn cocktail, or asparagus — and is versatile enough for the table throughout a light lunch.
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