||White sparkling charmat method brut
||Temperate with cold winters and hot, but not humid, summers. Average rainfall: 250 mm, with maximums in June and November and minimums in January and August.
|Composition of the land
||Heterogeneous, typical of many hillslopes of morainic origin; alluvial plains and benches. Clayey soils, often with chalk, drier and more nutrient-poor at higher altitudes. Deeper and richer in plains.
|Yield x hectare
||180 quintals per hectare (at maximum)
||September 20 - October 10
||Light pressing with bladder presses, settling of must, fermentation at controlled temperatures (17-19°C) with cultured yeasts. Second fermentation: temperature: 15-17°C; cold tartrate stabilisation (-4°C) Tight filtration before bottling to remove spent yeast from sparkling wine (cycle length: approx. 40 days).
||Maturation in contact with fine lees in stainless steel for three months.
||Ideal as an aperitif and for celebratory toasts, accompanied by any kind of appetiser or snacks.
||Price Adami Prosecco Garbel Brut HK$ 130.00