||White sparkling charmat method extra dry
||Altitude: 150 m. a.s.l. Exposure: East-West.
||The grapes are harvested by hand in September. They are then soft pressed and the must undergoes static decantation.
||Primary fermentation takes place inside steel vats at 18°C using selected indigenous yeasts. The new wine is kept on the lees for one month, then cleared and run into pressure tanks for secondary fermentation to become sparkling.
||Secondary fermentation takes place at 18 °C, again with selected yeasts, and lasts approx. 20-25 days; it is then left for refining on the yeasts for a further 5-10 days. After bottling the wine is laid down for a few weeks.
||Price Astoria Galie Prosecco Treviso Extra Dry € 6.09