||White sparkling charmat method extra dry
||Autocthnous called “capuccina modificata”.
||From 15 september to 30 September.
||Off skins by gentle pressing. Very low controlled temperature with selected yeasts.
||Foaming and yeast fining: 90-120 days of contact with the yeasts characterized by two bâtonnages in order to bring into suspension the noble deposit (dead yeast). Finign in bottle: 90-120 days.
||Price Bortolomiol Prosecco Valdobbiadene Superiore Extra Dry Bandarossa Special Reserve € 9.89