|White charmat method sparkling wine extra dry
|Altitude: 150 m. a.s.l. Exposure: East-West.
|Yield per hectare
|Harvested by hand in September, when they have the best chemical/organoleptic properties, followed by soft pressing and static decantation of the must.
|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.
|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.
|Price Astoria Prosecco Butterfly Millesimato Extra Dry 2023 € 8.88