• Adami Valdobbiadene Prosecco Superiore Bosco di Gica Brut
  • Adami Valdobbiadene Prosecco Superiore Bosco di Gica Brut
1 2
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Adami Veneto

Adami

Adami Valdobbiadene Prosecco Superiore Bosco di Gica Brut

White charmat method sparkling wine brut

Most awarded
  • Adami Valdobbiadene Prosecco Superiore Bosco di Gica Brut
  • Adami Valdobbiadene Prosecco Superiore Bosco di Gica Brut
1 2
Show more
Adami Veneto
€18,00
€18,00
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Multiple purchases: add more bottles to cart with one click

€54,00

3 bottles

Last 3 bottles remaining
Denomination Conegliano Valdobbiadene Prosecco DOCG
Size 0,75 l
Alcohol content 11.0% by volume
Area Veneto (Italy)
Grape varieties 97% Glera, 3% Chardonnay
Aging “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.
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Awards

  • 4

    Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.

  • 89

    /100

    The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.

  • 2

    One of the most prestigious wine guides in Italy.

  • 91

    /100

    Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.

1 4

Details

Perlage

Perlage

Creamy mousse and delicate, long-lasting bead.

Profumo

Perfume

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.

Colore

Color

Pale-straw.

Gusto

Taste

Delicious vein of acidity, displaying crisp, savoury mouthfeel. Generous, lingering flavours nicely mirror the nose and achieve perfect balance.

Serve at:

06 - 08 °C.

Longevity:

03 - 05 years

Charmat Method Sparkling Wines

Pairings

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.

Starters
Pasta
Fish
Shellfish
Cheese
Oily fish
White fish

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
Production area: Veneto
Veneto
Adami

Name Adami Valdobbiadene Prosecco Superiore Bosco di Gica Brut
Type White charmat method sparkling wine brut
Denomination Conegliano Valdobbiadene Prosecco DOCG
Size 0,75 l
Alcohol content 11.0% by volume
Grape varieties 97% Glera, 3% Chardonnay
Country Italy
Region Veneto
Vendor Adami
Story Bosco di Gica is the ancient name of the area where the first family vineyards are located.
Origin Hill areas in the comuni of Valdobbiadene-Vidor-Farra di Soligo
Climate Moderate temperatures with cold winters and warm, dry summers. Altitude: 180-300 m. a.s.l. Steeply sloped hills, with vines contoured across the slope and generally facing south.
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 Archer, Cappuccina
Plants per hectare 2,500-3,500
Yield per hectare 13,500kg/h
Harvest September 20 - October 10.
Wine making 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.
Aging “Metodo Italiano” (Italian method) in steel pressure tanks. Second fermentation temperature 15 7°C. Cold tartrate stabilisation (-4°C). Tight filtration before bottling to remove spent yeast from the sparkling wine. Cycle length: Approx. 40 days.
Total acidity 6.0 gr/L
PH 3.2
Allergens Contains sulphites