||White sparkling charmat method brut
||Exposure: North-South and West-East.
||Harvesting is done manually in September-October with the grapes at maximum chemical-organoleptic balance.
||Soft pressing and static decantation of the must follow. Primary fermentation takes place in steel tanks at 18-19 °C with selected autochthonous yeasts. The new wine is kept on the "noble lees" for a month, then made clear and racked into autoclaves for froth. The refermentation takes place at 16-18 °C always with selected yeasts and lasts about 25-30 days.
||This is followed by a period of refinement on the yeasts for a few days. It is then bottled and rested in the bottle for a few weeks.
||Price Astoria Prosecco Cuvee Fashion Victim Unica Brut € 5.72