||White sparkling charmat method extra dry
||Altitude: 150 m. a.s.l. Exposure: east-to-west orientation.
||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 16°C with the help of selected autochthonous yeasts. Before the primary fermentation process is concluded, the wine – which has a high content of sugar residues - is run into a pressure tank where it becomes sparkling. This phase occurs while the primary fermentation process continues. This process lasts 20/25 days.
||Then the wine remains in contact with yeasts for approx. 15 days, so that the resulting sparkling wine acquires a more fruity taste and a distinguishing aroma. After bottling, the wine is allowed to age 4/6 weeks.
||Price Astoria Prosecco Treviso Millesimato Extra Dry 2019 € 6.60