||3,000/4,000 stocks per hectare.
||110/120 quintals per hectare.
||Manual vintage in September/October when the grapes have reached their chemical/organoleptic balance.
||The grapes are soft pressed followed by a must fermentation in steel tanks at 18-19 °C with selected local yeasts. After clarification, it is moved into the autoclave, where it becomes sparkling.
||This operation lasts 20-25 days and then the wine is left about 10 days on the yeasts. Once it has been bottled, it is left to rest 4/6 weeks before marketing it.
||價格 Astoria Prosecco Cartizze Arzanà Dry HK$ 158.00