||White sparkling charmat method dry
|Composition of the land
||Marl-clay soil, deep substratum rich in minerals and organic substances.
||Grapes selection, by hands in small cases, 3rd and 4th week of September.
||Pressing: soft whole grapes. Fermentation: in temperature-controlled stainless steel tanks. Martinotti-Charmat in pressure tank.
||In steel tanks for at least 4 months. Bottle fermentation: 40 days.
||It goes well with appetizers, raw fish dishes and desserts
||Price Tenuta Amadio Asolo Prosecco Superiore Millesimato Dry HK$ 115.00