||White sparkling charmat method extra brut
|Plants n. x hectare
||3,000/4,000 stocks per hectare.
||The grapes are harvested by hand in September, when they have the best chemical/organoleptic properties, and are lightly crushed.
||The must then undergoes static decantation. Primary fermentation takes place inside steel vats at 18-19 °C with the help of selected yeasts. The thus obtained wine remains in contact with the grape skins for a month. After being cleared, it is run into pressure tanks, where it becomes sparkling.
||Secondary ermentation occurs at 16/18°C with the help of selected yeasts and lasts approx. 25-30 days; a further fining process follows, whereby the wine remains in contact with yeasts for some days. After bottling, the wine is allowed to age a couple of weeks.
||Price Astoria Prosecco Superiore Asolo Fanò Extra Brut € 7.30