| Type |
White charmat method sparkling wine dry |
| Origin |
The hills of Cartizze, in the comune of Valdobbiadene |
| Climate |
Moderate temperatures with cold Winters and warm dry Summers. Altitude: 200-300 m. a.s.l. Hillsides, often steep, with vines contoured across slopes and generally facing south. |
| Soil composition |
Mixed soils, mostly glacial moraine, sandstone and clays; low-nutrient and well-drained; fairly shallow, in particular at higher elevations. |
| Cultivation system |
Double Archer, Cappuccina. |
| Harvest |
September 20 - October 10. |
| Vinification |
Light pressing with bladder presses, settling of must, fermentation at controlled temperatures (17-19 °C) with cultured yeasts. Contact with fine lees in stainless steel for 3 months. |
| Ageing |
“Metodo Italiano” (Italian method) in steel pressure tanks. Second fermentation temperature 15-17°C. Cold tartrate stabilisation (-4°C). Tight filtration before bottling to remove spent yeast from the sparkling wine Cycle length: Approx. 40 days. |
| Pairing |
Excellent complement to fruit pies, and all delicate pastries. The perfect wine at the conclusion of festive meals. |
| On offer |
Price Adami Valdobbiadene Prosecco Superiore di Cartizze Dry HK$ 261.00
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