• Adami Valdobbiadene Prosecco Vigneto Giardino Rive di Colbertaldo Dry 2023
  • Adami Valdobbiadene Prosecco Vigneto Giardino Rive di Colbertaldo Dry 2023
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Adami Veneto

Adami

Adami Valdobbiadene Prosecco Vigneto Giardino Rive di Colbertaldo Dry 2023

White charmat method sparkling wine dry

Most awarded
  • Adami Valdobbiadene Prosecco Vigneto Giardino Rive di Colbertaldo Dry 2023
  • Adami Valdobbiadene Prosecco Vigneto Giardino Rive di Colbertaldo Dry 2023
1 2
Show more
Adami Veneto
€20,50
€20,50
Sale Sold out
Lowest price: Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods

Other years:

2024
Last 1 bottles remaining
Denomination Conegliano Valdobbiadene Prosecco DOCG
Size 0,75 l
Alcohol content 11.0% by volume
Area Veneto (Italy)
Grape varieties 100% Glera
Aging Ageing and staying on the noble lees in stainless steel for three months.
Other years 2024
View full details

Awards

  • 2023

    2

    This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.

  • 2023

    2

    One of the most prestigious wine guides in Italy.

  • 2023

    93

    /100

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

  • 2023

    4

    Italian Sommelier Association (AIS) guide

1 4

Details

Profumo

Perfume

Ample and fruity, reminiscent of yellow apple, peach, wisteria and acacia flowers. It has balance and delicacy combined with aromatic notes of great freshness.

Colore

Color

Straw yellow.

Gusto

Taste

Light, soft and tasty, fresh and fruity. A full-bodied wine with roundness and length accompanied by great harmony.

Serve at:

06 - 08 °C.

Longevity:

01 - 02 years

Charmat Method Sparkling Wines

Pairings

A good accompaniment to light fruit- and vegetable-based dishes. Ideal for all summer recipes. It is ideal as an apéritf and to pair with fish.

Starters
Fish
Shellfish
Cheese
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
Production area: Veneto
Veneto
Adami

Name Adami Valdobbiadene Prosecco Vigneto Giardino Rive di Colbertaldo Dry 2023
Type White charmat method sparkling wine dry
Denomination Conegliano Valdobbiadene Prosecco DOCG
Vintage 2023
Size 0,75 l
Alcohol content 11.0% by volume
Grape varieties 100% Glera
Country Italy
Region Veneto
Vendor Adami
Climate Temperate with cold winters and hot summers accompanied by average rainfalls. Vineyards have good solar radiation.
Soil composition Medium-textured and dry.
Cultivation system Double cordon.
Plants per hectare 2,800.
Yield per hectare Maximum 13,500 kg/hectare.
Harvest 20th September - 10th October.
Fermentation temperature 8-20°C
Wine making Soft pressing with pneumatic presses, static decantation of the must, and temperature-controlled fermentation at 18-20°C with selected yeasts.
Aging Ageing and staying on the noble lees in stainless steel for three months.
Total acidity 6.0 gr/L
PH 3.2
Allergens Contains sulphites