| 每公頃植物數量： |
3,000/4,000 stocks per hectare. |
| 每公頃產量： |
12,000/13,000 kg per hectare. |
| 收成 |
Harvested by hand in September then lightly crushed. |
| 釀造 |
The must undergoes static decantation followed by primary fermentation inside steel vats at 18-19 °C with selected yeasts. The wine remains in contact with the grape skins for a month. After being clarified, it is run into pressure tanks, where it becomes sparkling. |
| 陳年 |
Secondary fermentation at 16/18°C with selected yeasts for approx. 25-30 days; a further refining process follows, with the wine in contact with yeasts for a few days. After bottling, the wine is aged for a couple of weeks. |
| On offer |
價格 Astoria Asolo Prosecco Superiore Fanò Extra Brut HK$ 122.00
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