The vineyards of the privileged area of Cartizze.
Vineyards: with 3,000/4,000 stocks per hectare. 10-20 year-old plants.
Average production: 3/4 kg per plant corresponding to 110/120 quintals per hectare.
Grape variety: Glera.
Growing technique: Sylvoz.
Manual vintage in September/October when the grapes have reached their chemical/organoleptic balance. The grape soft pressing and must static decanting follow. The must primary fermentation takes place in steel tanks at 8/19°C with select local yeasts. A few residual sugars are left in the new wine that after its clarification is moved into the autoclave to remove the foam. This operation lasts 20/25 days and then the wine is left about 10 days on the yeasts. Once it has been bottled, it is left to rest 4/6 weeks before marketing it.
Perlage: very fine, continuous.
Colour: pale straw yellow, glossy.
Bouquet: intense, fragrant, rich, and very typical.
Taste: full, fruity, harmonious, and unique
Alcohol content, % vol. 11.00 – 12.00
Sugars, g/l 24.00 – 25.00
Total acidity, g/l 5.50 – 6.50
5 - 6° C. Open the bottle on the spot.
Keep in a dry and cool place and far from light and heat sources.
AS INDICATED IN THE WINE LIST
Sparkling wine “Arzanà” Prosecco Superiore Cartizze D.O.C.G. - Astoria