Adami
Adami Prosecco Garbel Brut
| Denomination | Prosecco DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Maturation in contact with fine lees in stainless steel for three months. |
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
- Start up year: 1933
- Oenologist: Franco Adami
- Bottles produced: 800.000
- Hectares: 13
Historical records date the wine-growing vocation of the hills of the Marca Trevigiana area back to the Middle Ages. Excellent white wines were produced here, which, as was written in 1606, were exported and appreciated 'in Venice, Germany and as far away as Poland'.
It was a natural selection that imposed the Glera grape in this oenological court of the Marca Trevigiana, especially in the Valdobbiadene area, where it has reigned ever since on the steep slopes of the Pliocene hills. The environment is severe, close to the first Dolomite peaks, but well protected and kissed by the warm midday light. It is here, in this environment with its solid roots of rural toil and rich traditions, that the company's story begins.
In 1920, grandfather Abele purchased from Count Balbi Valier a vineyard naturally laid out like an amphitheatre. Beautiful and full of promise. A land with which to start again, together with his son Adriano. Abele had an extraordinary intuition: to separate this vineyard from all the others because its characteristics were different. Thus, in August 1933, he presented at the First Exhibition of Typical Italian Wines in Siena, the Riva Giardino Asciutto, the first real Cru in Valdobbiadene. Read more
| Name | Adami Prosecco Garbel Brut |
|---|---|
| Type | White charmat method sparkling wine brut |
| Denomination | Prosecco DOC |
| 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, but not humid, Summers. Average rainfall: 250 mm, with maximums in June and November and minimums in January and August. |
| Soil composition | Heterogeneous, typical of many hillslopes of morainic origin; alluvial plains and benches. Clayey soils, often with chalk, drier and more nutrient-poor at higher altitudes. Deeper and richer in plains. |
| Cultivation system | Sylvoz, Double Archer |
| Plants per hectare | 2,500-3,000 |
| Yield per hectare | 18,000 kg/h (at maximum) |
| Harvest | September 20 - October 10 |
| Fermentation temperature | 17 9°C |
| Wine making | Light pressing with bladder presses, settling of must, fermentation at controlled temperatures (17 9°C) with cultured yeasts. Second fermentation: temperature: 15 7°C; cold tartrate stabilisation (-4°C) Tight filtration before bottling to remove spent yeast from sparkling wine (cycle length: approx. 40 days). |
| Aging | Maturation in contact with fine lees in stainless steel for three months. |
| Total acidity | 6.0 gr/L |
| PH | 3.2 |
| Allergens | Contains sulphites |
