||White organic charmat method sparkling wine brut
||Conegliano Valdobbiadene (TV)
||Altitude: 100 - 330 m. a.s.l.
||Hilly, morainic, medium texture.
||Late August - early September.
||Using gravity. In the absence of skins, then in white, at a controlled temperature of 15 °C - 18 °C.
||Secondary fermentation and maturation on the lees, which generally lasts one month, takes place in autoclaves using selected yeasts at a temperature of 14 - 13 °C. It matures for about a month before being put on the market.
||Shellfish, sliced sea bass or fish tartare. Appeals to the self-assured with a genuine, matter of fact personality.
||Price Masottina Conegliano Valdobbiadene Prosecco Superiore Costabella Brut Biologico HK$ 170.00