||White charmat method sparkling wine extra dry
||Hills between Valdobbiadene and Conegliano
||Altitude. 150-400 m. s.l.m.
||Of morainic origin, shallow, with sandstone and conglomerates.
||Second half of September.
||The base wine is placed in an autoclave for froth setting where it ferments for 18 - 20 days, with the help of selected yeasts, at a controlled temperature between 14 and 16 °C. Once the desired overpressure (about 6 bar) has been reached, the mass is cooled to -4 °C to stop fermentation and promote stabilization.
||It is then kept at a controlled temperature for at least one month, in order to facilitate natural ageing in contact with the yeasts. At the end, filtration and isobaric bottling are carried out.
||Excellent as an aperitif, it accompanies appetizers and appetizers especially if particularly savoury or spicy.
||Price Santa Margherita Prosecco Superiore di Valdobbiadene Extra Dry € 10.73