| Type |
White charmat method sparkling wine extra dry |
| Climate |
Altitude: 150 m. a.s.l. Exposure: East-West. |
| Yield per hectare |
11,000-12,000 kg/hectare. |
| Harvest |
Harvested by hand in September, when they have the best chemical/organoleptic properties, followed by soft pressing and static decantation of the must. |
| Vinification |
The primary fermentation occurs in steel vats at 16°C with selected indigenous yeasts. Before this is completed, the new wine, still with a high residual sugar content, is transferred to the autoclave for the second fermentation, which takes place without interrupting the primary fermentation. |
| Ageing |
The process lasts 20-25 days, followed by a period of about 15 days on the lees. This technique ensures a sparkling wine that is fruitier and more characteristic in its aroma. Once bottled, it is left to rest for 4-6 weeks before being marketed. |
| On offer |
Price Astoria Prosecco Butterfly Millesimato Extra Dry 2023 CHF 10.49
inc VAT
|