||White sparkling charmat method brut
|Composition of the land
||Layey, sub-alkaline and rocky-clay.
||Grapes are hand-picked in September. Soft pressing of grapes, static decantation and fermentation at controlled temperature.
||Prise de mousse (sparkling process): the second fermentation takes place in stainless steel tanks (cuvée close) at temperature controlled with selected yeasts and last approximately 120 days. Tartaric stabilization at low temperature.
||In stainless steel tanks at temperature controlled, in contact with fine lees. Roughly threes months. Bottling: isobaric after sterile filtration.
||Price Biancavigna Prosecco Rive di Ogliano Brut Nature 2017 HK$ 150.00