||White sparkling charmat method brut
||Moderate temperatures with cold winters and warm, dry summers. Average rainfall: 1250 mm. with heaviest fall in June and November, lightest in January and August. Solar radiation, April-October: 92,745 cal/cm2.
|Composition of the land
||Mixed soils, typical of morainic (glacial) origin of many of the area’s hills. Clayey, often calcareous, low-nutrient and well-drained; fairly shallow, in particular at higher elevations.
||Double Archer, Cappuccina
|Yield x hectare
||135 quintals per hectare (at maximum)
||September 20 - October 10
||Light pressing with bladder presses, settling of must, fermentation at controlled temperatures 18-20°C) with cultured yeasts. Contact with fine lees in stainless steel for three months. Second fermentation: temperature 15-17°C. Cold tartrate stabilisation (-4°C). Tight filtration before bottling to remove spent yeast from the sparkling wine (cycle leght: approx 40 days).
||Contact with fine lees in stainless steel for three months.
||Ideal as an aperitif, but also a wine to be enjoyed throughout a meal. Excellent with fish, shellfish, and other seafood. Goes well with any light, delicate dish.
||Price Adami Prosecco Bosco di Gica Brut HK$ 150.00