Adami Valdobbiadene Prosecco Superiore dei Casel Extra Dry

Adami Valdobbiadene Prosecco Superiore dei Casel Extra Dry

91
RP 90

Adami, 0,75 l - 11.00%
100% Glera

Price HK$ 161.00
Saving HK$ 16.00 (10%)
HK$ 145.00
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Last 3 bottles
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Order by 29 mins to receive it Thursday, 21 March 2024 in  Hong Kong.

Veneto - Italy
White charmat method sparkling wine extra dry

How to serve

Serve at:

06 - 08°C.

Longevity:

03 - 05 years

Glass:
Charmat Method Sparkling Wines
Adami Valdobbiadene Prosecco Superiore dei Casel Extra Dry

Colour

Straw yellow. Creamy mousse and delicate, long-lasting bead.

Bouquet

Generous fruit, releasing hints of apples, peaches and tropical fruit, plus wisteria and acacia blossoms. Wonderful balance and elegance complement a pleasurably crisp spiciness.

Flavour

Velvety, crisp, and fruity. Admirable fullness and length, closely mirroring the nose. A wine of great balance and elegance.

Pairing

Matches well with pastries and cakes (without fillings) and with canapés. A particularly good match for pandoro and panettone.

Starters
Cheese
Desserts

Features

Name Adami Valdobbiadene Prosecco Superiore dei Casel Extra Dry
Type White charmat method sparkling wine extra dry
Classification DOCG Conegliano Valdobbiadene Prosecco Spumante Superiore Extra Dry
Size 0,75 l Standard
Alcohol content 11.00% by volume
Grape varieties 100% Glera
Country
Region Veneto
Climate Moderate temperatures with cold Winters and warm, dry Summers. Average rainfall: 1,250 millimetres with heaviest fall in June and November, lightest in January and August. Solar radiation, April-October: 92,745 cal/cm2.
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.
No. plants per hectare 2,500-3,500
Harvest September 20 - October 10
Fermentation temperature 17-19°C
Vinification Light pressing with bladder presses, settling of must, fermentation at controlled temperatures (17-19°C) with cultured yeasts. Contact with fine lees in stainless steel for three months. 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).
Ageing Contact with fine lees in stainless steel for three months.
Total acidity 6.00 gr/L
pH 3.20
Allergens Contains sulphites
Pairing Matches well with pastries and cakes (without fillings) and with canapés. A particularly good match for pandoro and panettone.
On offer Price Adami Valdobbiadene Prosecco Superiore dei Casel Extra Dry HK$ 145.00 

Official awards

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Description

Vintage

Robert Parker
90/100 
N/A
xtraWine
91/100 
N/A
Adami
From this winery:

There are people capable of listening to the whispers of nature, observing and understanding the essence of places that have become their homes in the name of a respectful balance sealed by silence. Historical records date the wine-growing vocation ...

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