||White sparkling charmat method extra dry
||Altitude: 150 m. a.s.l. Exposure: East - West and North - South.
|Plants n. x hectare
||3,000-4,000 stocks per hectare
|Yield x hectare
||3/4 kg per block - 90/100 quintals per hectare
||The harvest takes place manually at the end of September and the beginning of October with the grapes at the best time with perfect balance between freshness and sugar.
||Soft pressing to guarantee the best preservation of the primary grape aromas. The primary fermentation is carried out in stainless steel tanks at a controlled temperature of 18 - 19 °C with selected indigenous yeasts. After the first alcoholic fermentation, the wine is refined on the "noble lees" for a variable period between 30 and 45 days. Then follow the filtration and the froth in autoclaves at a controlled temperature.
||The sparkling process takes place at 16-18 °C, always with selected yeasts and lasts about 25-35 days. Following a short period of aging on the lees for a few days. Prosecco Valdobbiadene Corderie is then bottled and left to rest for another 30 days before marketing.
||Let's taste it as an aperitif, with delicate appetizers or in perfect match with grilled sea.
||Price Astoria Prosecco Corderie Extra Dry € 6.68