| Type |
White charmat method sparkling wine extra dry |
| Climate |
Altitude: 150 m. a.s.l. Exposure: East-West. |
| Harvest |
Harvested by hand in September then softly pressed with static decantation for the must. |
| Vinification |
Primary fermentation inside steel vats at 18°C using selected indigenous yeasts. The new wine is kept on the lees for 1 month, then clarified and run into pressure tanks for secondary fermentation to become sparkling. |
| Ageing |
Secondary fermentation at 18 °C with selected yeasts for around 20-25 days. Refining on the yeasts follows for another 5-10 days. After bottling the wine is rested for a few weeks. |
| On offer |
Price Astoria Prosecco Treviso Galie Extra Dry € 8.99
ex VAT
|