Astoria, Yu Sushi Extra Brut, Nv
Astoria, Yu Sushi Extra Brut, Nv
- 75cl
- 11%
- White Sparkling
- Glera
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Optimal drinking window: 2026 - 2027
Fresh and deliberately dry, Astoria Yu Sushi Extra Brut NV is a lively sparkling wine from the hills of Treviso, made from traditional white grapes of the area. Fine, persistent bubbles lead into aromas of crisp pear, citrus and delicate white flowers, with a subtle mineral edge.
Light and refreshing on the palate, it combines bright acidity with a clean, pleasantly dry finish. Made using the Charmat method, with a short period on the lees, it keeps the emphasis firmly on freshness and fruit. At 11% alcohol, it is light on its feet and wonderfully versatile.
Created with Japanese cuisine in mind, it is a natural match for sushi, sashimi and seafood, but works equally well as an aperitif or alongside oysters, ceviche and other delicate fish dishes. Serve well chilled at 6–8°C.
This is a wine built for the present, not the cellar. Non-vintage Charmat-method sparkling wines are designed to be drunk young, when the primary fruit is at its most vivid and the bubbles their most lively.
Tasting Notes
AppearancePale straw yellow with a steady stream of fine, delicate bubbles.
NoseClean and fresh, with green apple, white pear, and a faint squeeze of lemon. There is a light floral lift that keeps things airy rather than weighty.
PalateBone dry with just a whisper of fruit sweetness to round things out. The mousse is soft and the acidity bright, making it feel genuinely refreshing rather than sharp.
FinishShort and clean with a citrus-driven mineral note that leaves you reaching for another sip.
Overall impressionA sparkling wine that does exactly what it promises: clean, light, and genuinely dry.
Food Pairings
In the Veneto, a wine this dry and fresh would be poured alongside raw seafood without a second thought. Think cicchetti at a Venetian bacaro: crostini with baccalà mantecato, small plates of briny anchovies or marinated sardines, and thin slices of prosciutto di San Daniele. It was designed with sushi in mind, and that pairing genuinely works: the extra brut dryness cuts clean through the fat of salmon sashimi and mirrors the acidity of rice vinegar without overwhelming delicate fish. Grilled scallops, oysters, or a simple plate of steamed clams would be equally well served.
We think this wine would go well with
Serve well chilled, between 6 and 8 degrees C: this is where the freshness and fruit really snap into focus. No need to decant. Use a tulip-shaped sparkling wine glass rather than a flute, which will allow just enough air to let the aromatics open while still preserving the bubbles.
The vineyards are located in the Treviso hills of the Veneto, where the foothills of the Dolomites create a diurnal temperature range that keeps acidity brisk and aromatics precise. Soils here tend to be a mix of clay and limestone, lending the wines their characteristic mineral snap. It is a landscape that rewards freshness over weight, which suits a wine built around lightness and vitality.
Astoria's Yu Sushi falls outside a named DOC and is produced as a non-vintage sparkling wine using the Charmat method, in which secondary fermentation takes place in pressurised tanks rather than individual bottles. This approach preserves primary fruit character and keeps the bubbles fine and persistent without the toasty, yeasty complexity of traditional method wines. The result is a style designed for immediacy and refreshment rather than age.
FAQs
What does the Yu Sushi Extra Brut taste like?
Clean and dry with fresh green apple, pear, and citrus. The bubbles are fine and persistent, and the finish is mineral and refreshing. At only 5 to 6 grams of sugar per litre, this is genuinely bone dry rather than just off-dry.
When should I drink this wine?
Now, ideally. This is a wine built around freshness and immediate pleasure. Drink it in 2026 or 2027 while the fruit is at its brightest. There is no benefit to holding on to it.
What food does it pair with?
It was designed for sushi, and that pairing really does work: the dryness cuts through the fat of fish and complements the vinegared rice beautifully. It is equally good with oysters, sashimi, steamed clams, prosciutto, or any light seafood dish. A brilliant aperitif, too.
Is it really low calorie?
Yes. At just 63 calories per 100ml and with only 5 to 6 grams of residual sugar per litre, it sits at the lighter end of the sparkling wine spectrum without sacrificing flavour or fun.
How should I serve it?
Cold. Between 6 and 8 degrees C is the sweet spot. Use a tulip glass rather than a narrow flute to let the aromas open slightly. No decanting needed.
Is this wine worth cellaring?
No. It is a Charmat-method sparkling wine made to be drunk fresh. Cellaring it will only diminish what makes it appealing. Open it, chill it well, and enjoy it straight away.
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