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Adami Prosecco Bosco di Gica Brut

Adami Prosecco Bosco di Gica Brut

Front Adami Prosecco Bosco di Gica Brut
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89
0,75 l  -  11.00% by vol.
Adami
XW
92
Straw yellow. Creamy mousse and delicate, long-lasting bead with Rich, with excellent fruit, releasing scents of yellow apple and peach, with notes of wisteria and acacia blossom. Wonderful balance and elegance complement a pleasurably crisp spiciness. Delicious vein of acidity, displaying crisp, savoury mouthfeel. Generous, lingering flavours nicely mirror the nose and achieve perfect balance.
Straw yellow. Creamy mousse and delicate, long-lasting bead.
Rich, with excellent fruit, releasing scents of yellow apple and peach, with notes of wisteria and acacia blossom. Wonderful balance and elegance complement a pleasurably crisp spiciness.
Delicious vein of acidity, displaying crisp, savoury mouthfeel. Generous, lingering flavours nicely mirror the nose and achieve perfect balance.
More info
€ 9.60
Price With VAT
 Buy
9
Order now to receive it Friday, 09 December 2016 in Italy.
How to serve
Serving temperature:
06 - 08°C.
Longevity:
03 - 05 years
Food matching:

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Features
Name Adami Prosecco Bosco di Gica Brut
Wine type White sparkling charmat met. dry
Classification
Format 0,75 l Standard
Country Italy
Region Veneto
Grapes 3% Chardonnay, 97% Glera
Climate Moderate temperatures with cold winters and warm, dry summers. Average rainfall: 1250 mm. with heaviest fall in June and November, lightest in January and August. Solar radiation, April-October: 92,745 cal/cm2.
Composition of the land Mixed soils, typical of morainic (glacial) origin of many of the area’s hills. Clayey, often calcareous, low-nutrient and well-drained; fairly shallow, in particular at higher elevations.
System Double Archer, Cappuccina
Plants n. x hectare 2500-3500
Yield x hectare 135 quintals per hectare (at maximum)
Harvest September 20 - October 10
Temperature fermentation 18-20°C
Vinification Light pressing with bladder presses, settling of must, fermentation at controlled temperatures 18-20°C) with cultured yeasts. Contact with fine lees in stainless steel for three months. Second fermentation: temperature 15-17°C. Cold tartrate stabilisation (-4°C). Tight filtration before bottling to remove spent yeast from the sparkling wine (cycle leght: approx 40 days).
Aging Contact with fine lees in stainless steel for three months.
Alcohol 11.00% by volume
Total acidity 6.00 gr/L
PH 3.20
Matching Ideal as an aperitif, but also a wine to be enjoyed throughout a meal. Excellent with fish, shellfish, and other seafood. Goes well with any light, delicate dish.
On sale Price Adami Prosecco Bosco di Gica Brut € 9.60  With VAT
Producer

Adami

From this winery:
Historical testimony confirms that, already in the Middle Ages, the hills of the Marca Trevigiana were naturally suited for the production of excellent white wine, sought after for "export to Venice, into Germany and even to the Polish Court" as writ...
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