Adami
Adami Valdobbiadene Prosecco Superiore Col Fondo sui lieviti Brut Nature 2023
Regular price
€15,00
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Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods
Immediate availability
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | 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. |
Details
Perlage
Perfume
Color
Taste
Serve at:
08 - 10 °C.
Longevity:
01 - 02 years
Pairings
Fish
Shellfish
Cheese
White fish
Vegetarian
Producer
Adami
From this winery
- Start up year: 1933
- Oenologist: Franco e Fabrizio Adami
- Bottles produced: 850.000
- Hectares: 50
In 1920, grandfather Abele, already a grapegrower in Santo Stefano di Valdobbiadene, purchased from Conte Balbi Valier a magnificent, conch-shaped vineyard, at once gorgeous and rich with promise. A piece of land with which to begin afresh after the devastations of World War I, together with his children, , in a family known locally as "I Casei." Abele "Casel" Adami had the extraordinary idea of separating this vineyard from the others, as he already had done with the Cartizze vineyard.
Today, the fourth generation, in the persons of Fabrizio, Claudio and Cristina, are actively contributing, and brand exploration has now spread to four continents. The long arc of these years has seen an alternating succession of viticultural achievements and international accolades that have brought together winegrowing experts, wine lovers, and sector professionals, an opportunity-rich adventure in which excellence has always met challenges yet always emerged triumphant. The result has been a patrimony of a family, of a growing area, and of a community, a heritage that only 100 years of history can fashion. Read more
Today, the fourth generation, in the persons of Fabrizio, Claudio and Cristina, are actively contributing, and brand exploration has now spread to four continents. The long arc of these years has seen an alternating succession of viticultural achievements and international accolades that have brought together winegrowing experts, wine lovers, and sector professionals, an opportunity-rich adventure in which excellence has always met challenges yet always emerged triumphant. The result has been a patrimony of a family, of a growing area, and of a community, a heritage that only 100 years of history can fashion. Read more
| Name | Adami Valdobbiadene Prosecco Superiore Col Fondo sui lieviti Brut Nature 2023 |
|---|---|
| Type | White green sparkling ancestral method pas dosé |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Adami |
| 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. |
| Cultivation system | Double cordon |
| Plants per hectare | 2,500-3,500 |
| Yield per hectare | Maximum 13,500 kg/hectare |
| Harvest | September 20 - October 10. |
| Fermentation temperature | 17 9 °C |
| Wine making | Non-soft pressing with pneumatic presses, static decantation of the must, and fermentation at a controlled temperature of 17 9°C with naturally selected yeasts. |
| Aging | 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 7°C. At the end of fermentation, the yeasts remain at the bottom. |
| Total acidity | 5.5 gr/L |
| PH | 3.25 |
| Allergens | Contains sulphites |