Prosecco Garbel Brut

Description

Prosecco Garbel Brut is produced by the Adami family business, which began in 1920 after purchasing a vineyard from Count Balbi Valier. This vineyard gave birth to a bond that has never been broken: in fact, the first Prosecco of a long tradition was produced. About ten years later, Abele had the intuition to separate this vineyard from all the others, due to its unique characteristics and attachment; the result was that it produced the first Cru of Valdobbiadene. Today the company produces only Prosecco DOC Treviso and Valdobbiadene DOCG, and in its various facets and typologies it produces both traditional and special wines based on the diversity and characteristics of each individual hill.

The Adami Prosecco di Treviso DOC Garbel Brut owes its name to the local dialect, in fact the term “Garbel” expresses the sensation of freshness and pleasant lightness. Thanks to the particularity of this wine being produced only from Glera grapes grown in the plains, its label is applied horizontally unlike the other wines in the family which are arranged vertically. Coming from a alluvial soil, the soil is rich and deep, predisposed for fresh and pleasant wines, it is harvested between September and October. After a soft pressing with pneumatic presses, the must is decanted and fermented at a controlled temperature with selected yeasts and aged on the noble lees for three months in steel. The most important and delicate part that distinguishes the Adami family is the prise de mousse which lasts 40 days and takes place in steel autoclaves. Before being sold, the wine undergoes tartaric stabilization at -4°C and microfiltration to separate the yeasts from the sparkling wine before bottling and subsequent sale.

Details

Perlage

Creamy mousse and delicate, long-lasting perlage.

Perfume

Very ample and generous, releasing notes of ripe fruit, such as pear, yellow apple, and melon. Superb balance and finesse complement crisp, refreshing aromas.

Color

Straw yellow. Creamy mousse and delicate, persistent cascade of bubbles.

Taste

Pleasantly tart and full-flavoured, with a crisp fruitiness. Admirable fullness, balance, and length, closely mirroring the aromatics of the nose.

Serve at:

06 - 08 °C.

Longevity:

03 - 05 years

Producer

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

Veneto

Technical Sheet

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