||White sparkling charmat method brut
||Credazzo-Farra di Soligo (Treviso)
||Temperate with cold winters and hot summers but not mists Average precipitation: about 1250 mm with maximum in June and November and minimum in January and August. Solar radiation April-October: 92745 cal/cm2.
|Composition of the land
||Soil lying on limestone, clayey and thin, dry and shallow rocks.
||Double upside down, Cappuccino.
|Plants n. x hectare
||2,500-3,500 plants per hectare.
||Soft pressing with pneumatic presses, static decantation of must, fermentation at controlled temperature (17-19 ° C) with selected yeasts. Refinement and rest on the noble steel dummy for three months. Foam outlet: Italian method in steel autoclaves. Reference fermentation temperature: 15-17 ° C. Cold-tartaric stabilization (-4 ° C). Microfiltration before bottling to separate the yeast cells from the sparkling wine. Cycle time: about 40 days.
||Excellent for all meals, it is particularly indicated with bushes, prepared with dried tomatoes and hazelnuts. It accompanies seafood, baked fish, crustaceans and delicious first courses.
||Price Adami Col Credas Brut Prosecco Rive di Farra di Soligo € 12.70