Vineyards in the Treviso hills that are cultivated using strictly organic methods.
Vineyards facing East-West with 3500 plants per hectare. The vines are 15 years old.
Average production of 4 kg per plant, amounting to 13.000 to 14.000 kg per hectare.
Grape variety: Glera.
Growing technique: Sylvoz.
The grapes are harvested by hand in September and then pressed gently. This is followed by static decantation of the must. Primary fermentation takes place at 18°C in steel tanks, with specially selected yeast for organic wine production. The new wine is left on the “fine lees” for a month, then it is filtered and racked to pressurized vats, where bubbles form. Secondary fermentation takes place at 18°C and select yeast is used once again. The process lasts approximately 15 to 20 days and it is followed by 5 to 10 days of ageing on the lees. The wine is then bottled and left to age in the bottle for a few weeks.
Perlage: very fine and continuous.
Colour: soft straw yellow.
Bouquet: elegant, fruity and floral.
Taste: distinctive, pleasant and harmonious.
Alcohol content, % vol. 10.50 – 11.50
Sugars, g/l 13.50 – 14.50
Total acidity, g/l 6.00 - 7.00
5°C - 6°C (serve immediately after opening).
Keep in a cool, dry place, away from heat and light.
AS INDICATED ON THE WINE LIST
“Gaggiandre” DOC Treviso Sparkling Organic Prosecco - Astoria