||White sparkling charmat method dry
|Plants n. x hectare
||3,000/4,000 stocks per hectare.
|Yield x hectare
||110/120 quintals per hectare.
||Manual vintage in September/October when the grapes have reached their chemical/organoleptic balance.
||The grape soft pressing and must static decanting follow. The must primary fermentation takes place in steel tanks at 18-19 °C with select local yeasts and after its clarification is moved into the autoclave, where it becomes sparkling.
||This operation lasts 20-25 days and then the wine is left about 10 days on the yeasts. Once it has been bottled, it is left to rest 4/6 weeks before marketing it.
||Price Astoria Prosecco Cartizze Arzanà Dry € 12.10