| Type |
White green sparkling ancestral method pas dosé |
| Origin |
Towns of Valdobbiadene-Vidor-Farra di Soligo (Treviso). |
| Climate |
Altitude: 180-300 m. a.s.l. Moderate temperatures with cold winters and warm, dry summers. |
| Soil composition |
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. |
| Yield per hectare |
Maximum 13,500 kg/hectare. |
| Harvest |
September 20 - October 10. |
| Vinification |
Non-soft pressing with pneumatic presses, static decantation of the must, and fermentation at a controlled temperature of 17-19°C with naturally selected yeasts. |
| Ageing |
Ageing and staying on the noble lees in steel for a minimum of 6 months. Second fermentation in the bottle, without disgorgement, as in use in the Treviso hills for many generations. In spring, re-fermentation in the bottle, in a dark room at a temperature of 16-17°C. At the end of fermentation, the yeasts remain at the bottom. |
| Pairing |
Ideal in summer thanks to its freshness. It pairs well with fish dishes, and risotto with mushrooms or vegetables. |
| On offer |
Price Adami Valdobbiadene Prosecco Superiore Col Fondo sui lieviti Brut Nature 2022 CHF 17.19
inc VAT
|