|Extra Dry means that the sugar has to be between 1 and 2% (10-20 g/l).
The grapes are harvested before they are completely ripe in order to guarantee the fragrance the right balance of acidity. After destemming, the grapes are pressed using a "Bucher" pneumatic press.
With cold static decanting over 12-24 hours the solid particles (skins, pulp and seeds) precipitate from the wine. The fermentation of the clear must with selected yeasts takes place in stainless steel tanks at a controlled temperature of 59-64° F.
After the fermentation, the wine is decanted and separated from the deposited lees. It is then put in stainless steel tanks for decanting and periodic controls. It takes about three months in order for the wine to be clear. After these operations, the still wine is ready to be made into sparkling wine through the Charmat method in which the wine is put into a pressure tank with sugar and yeast is added, causing a second fermentation to take place. This phase requires an additional 50 days and subsequently the wine is ready for bottling. It is clarified and bottled using a counter-pressure filler.
The effervescence (interior bottle pressure) of the sparkling wine is around 4 bars.
The residual sugar of the "Extra Dry" Prosecco is 17 g/l (1.7%) while the total acidity is 6.5 g/l.