• Adami Valdobbiadene Prosecco Col Credas Rive di Farra di Soligo Extra Brut 2023
  • Adami Valdobbiadene Prosecco Col Credas Rive di Farra di Soligo Extra Brut 2023
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Adami Veneto

Adami

Adami Valdobbiadene Prosecco Col Credas Rive di Farra di Soligo Extra Brut 2023

White charmat method sparkling wine extra brut

Most awarded
  • Adami Valdobbiadene Prosecco Col Credas Rive di Farra di Soligo Extra Brut 2023
  • Adami Valdobbiadene Prosecco Col Credas Rive di Farra di Soligo Extra Brut 2023
1 2
Show more
Adami Veneto
€18,50
€18,50
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Multiple purchases: add more bottles to cart with one click

€222,00

12 bottles

€111,00

6 bottles

€55,50

3 bottles

Immediate availability
Denomination Conegliano Valdobbiadene Prosecco DOCG
Size 0,75 l
Alcohol content 11.5% by volume
Area Veneto (Italy)
Grape varieties 100% Glera
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Awards

  • 2023

    3

    This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.

  • 2023

    93

    /100

    Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.

1 2

Details

Perlage

Perlage

Creamy mousse and delicate, long-lasting perlage.

Profumo

Perfume

Great ample intensity and balance, with delicate floral notes, such as wisteria and acacia flowers, and fresh fruity notes, especially white fruits.

Colore

Color

Pale-straw.

Gusto

Taste

Brut "Extreme" for the denomination is pleasantly acidic, softer and very dry, it expresses consistent amplitude and is particularly fresh. With good fullness and substantial length, it has full correspondence with the perfume. Great harmony and elegance, underscored by a marked dry end.

Serve at:

06 - 08 °C.

Longevity:

03 - 05 years

Charmat Method Sparkling Wines

Pairings

Excellent throughout a meal, it is particularly recommended with fillets of sea bass, prepared with sun-dried tomatoes and hazelnuts. It goes well with seafood, baked fish, shellfish and delicate first courses.

Starters
Pasta
Fish
Cheese
Oily fish
White fish

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
Production area: Veneto
Veneto
Adami

Name Adami Valdobbiadene Prosecco Col Credas Rive di Farra di Soligo Extra Brut 2023
Type White charmat method sparkling wine extra brut
Denomination Conegliano Valdobbiadene Prosecco DOCG
Vintage 2023
Size 0,75 l
Alcohol content 11.5% by volume
Grape varieties 100% Glera
Country Italy
Region Veneto
Vendor Adami
Origin Credazzo-Farra di Soligo (Treviso)
Climate Temperate with cold winters and hot but not sultry summers. Average rainfall: about 1250 mm with maximums in June and November and minimums in January and August. Altitude: 300-350 m. a.s.l. Exposure: South, South-East.
Soil composition Soil lying on limestone, clayey and thin, dry and shallow rocks.
Cultivation system Double upside down, Cappuccino.
Plants per hectare 2,500-3,500 plants per hectare
Yield per hectare 13,000kg/h.
Harvest 20 September 0 October.
Fermentation temperature 17 9 °C
Wine making Pressing takes place with pneumatic presses and static decantation of the must; fermentation follows at a controlled temperature (17 9 °C) with naturally selected yeasts, before ageing and settling on the noble dregs in steel for a minimum of six months. Refermentation takes place using the Italian method. Re-fermentation temperature: 15 7 °C. Cold stabilisation (-4 °C).
Total acidity 6.0 gr/L
PH 3.2
Residual sugar 4.0 gr/L
Allergens Contains sulphites