SPUMANTE PROSECCO DOC ASTORIA BUTTERFLY 75CL NAZ

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 18°C with the help of seleted autochthonous yeasts. The thus obtained wine remains in contact with the grape skins for a month, then it is cleared and run into pressure tanks, where it becomes sparkling. Secondary fermentation occurs at 16/18°C with the help of selected yeasts anlasts approx. 25/30 days; a further fining process follows, whereby the wine remains in contact with yeasts for 30 days. After bottling, the wine is allowed to age a couple of weeks.

Alcohol content, % vol. 10.50 - 11.50
Sugars, g/l 13.50- 14.50
Total acidity, g/l 5.50 - 6.50