||White sparkling charmat method dry
||The hills of Cartizze, in the comune of Valdobbiadene
||Moderate temperatures with cold winters and warm dry summers. Altitude: 200-300 m. a.s.l. Hillsides, often steep, with vines contoured across slopes and generally facing south.
|Composition of the land
||Mixed soils, mostly glacial moraine, sandstone and clays; low-nutrient and well-drained; fairly shallow, in particular at higher elevations.
||Double Archer, Cappuccina.
||September 20 - October 10.
||Light pressing with bladder presses, settling of must, fermentation at controlled temperatures (17-19 °C) with cultured yeasts. Contact with fine lees in stainless steel for 3 months.
||“Metodo Italiano” in steel pressure tanks. Second fermentation temperature 15-17°C. Cold tartrate stabilisation (-4°C). Tight filtration before bottling to remove spent yeast from the sparkling wine Cycle length: Approx. 40 days.
||Excellent complement to fruit pies, and all delicate pastries. The perfect wine at the conclusion of festive meals.
||Price Adami Valdobbiadene Superiore di Cartizze Dry € 17.05