||Late August, early September.
||After a soft pressing the grapes, the must is obtained from which the raspberry is immediately separated. Primary fermentation takes place at controlled temperature, leaving it to rest until December-January so that it is naturally cleaned of impurities, then placed in thermoconditioned isobaric tanks together with a portion of spumante produced the previous year with classic method. Now the last fermentation takes place, with the Martinotti method, that is, the sparkling wine. Here is the harmony and balance between the fresh fruit of the young wine and the mature smell of fermentation in the bottle. This last operation lasting about 3 months prior to sterile filtration and bottling.
||Wine for aperitifs, with delicate salumi and fish dishes.
||價格 Ceci Otello Flock Extra Dry 2016 HK$ 290.00