||Marl-clay soil, deep substratum rich in minerals and organic substances.
||By hand only selected bunches, 3rd and 4th week of September.
||White vinification, controlled temperature, pressurised anaerobic environment. Fermentation: in temperature-controlled stainless steel vats.
||Martinotti-Charmat method in stainless steel vats. Foaming: 40 days.
||Perfect with rice dishes, fish, shellfish and raw seafood.
||價格 Tenuta Amadio Asolo Prosecco Superiore Brut HK$ 95.70