||White charmat method sparkling wine brut
||Bosco di Gica is the ancient name of the area where the first family vineyards are located.
||Hill areas in the comuni of Valdobbiadene-Vidor-Farra di Soligo
||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.
||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
||Double Archer, Cappuccina
||September 20 - October 10.
||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.
||“Metodo Italiano” 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.
||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.
||Price Adami Prosecco Bosco di Gica Brut € 9.82