||White sparkling charmat method extra 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.
||In stainless steel tanks at temperature controlled, in contact with fine lees. 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 150 days. Tartaric stabilization at low temperature. 3 months in bottle.
||Price Biancavigna Prosecco Rive di Ogliano Extra Brut 2019 HK$ 138.46