| Type |
White charmat method sparkling wine brut |
| History |
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 |
| Harvest |
September 20 - October 10. |
| Vinification |
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. |
| Ageing |
“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. |
| Pairing |
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. |
| On offer |
Price Adami Valdobbiadene Prosecco Superiore Bosco di Gica Brut HK$ 158.00
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