||White sparkling charmat method extra brut
||Hilly lands at about 150 m. a.s.l. Vineyards of the Treviso hills facing east-west and north-south.
|Plants n. x hectare
||About 4000 plants per hectare.
|Yield x hectare
||3/4 kg per stump equal to 110/120 quintals per hectare.
||Harvest at night to exploit the lowest temperature and preserve the aromatic heritage.
||Vinification and aging: The harvest takes place manually in September with the grapes at the maximum chemical / organoleptic balance followed by soft pressing and static decantation of the must. The primary fermentation takes place in steel containers at 16 ° C with selected indigenous yeasts. The wine is then kept on noble dregs for at least a month.
||The second fermentation takes place in an autoclave with selected yeasts. Its duration is 20/25 days followed by a period of about 15 days on the lees. This technique ensures a more fruity and characteristic foam in its aroma. Once bottled, leave to stand for 4/6 weeks before trade.
||Price Astoria Yu Sushi Sparkling Extra Brut HK$ 120.00