Adami
Prosecco Rive di Farra di Soligo Extra Brut Col Credas 2024
| Denomination | DOCG Conegliano Valdobbiadene Spumante Rive |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Maturation and ageing on fine lees in stainless steel for a minimum of six months |
- DOCG 2024 Designation: Conegliano Valdobbiadene Prosecco Superiore Extra Brut
- Floral and fruity aromas: hints of wisteria, acacia, apple and pear
- Taste profile: dry, savoury and fresh with a clean finish
- Production method: fermentation at 17-19 °C, 6 months on fine lees in stainless steel
- Pairings: ideal at 6-8 °C with shellfish, mushrooms, pork and fish
Description
What kind of wine it is
Col Credas Extra Brut Valdobbiadene Prosecco Superiore by Adami is a white sparkling wine made from Glera grapes. In the glass, it displays a straw yellow colour and a fine and persistent perlage. On the nose, it releases delicate aromas of wisteria, acacia, apple and pear. On the palate, it reveals an extremely dry profile, soft and savoury, supported by pronounced freshness. Thanks to its elegance and dry finish, it is ideal for accompanying refined aperitifs, shellfish, mushroom-based dishes, pork courses and grilled fish.
Where it comes from
This Conegliano Valdobbiadene Prosecco Superiore originates from the hills of the Marca Trevigiana, in the renowned Credazzo area of Farra di Soligo. The vineyards are situated between 300 and 400 metres above sea level, with excellent south and south-east exposure. The temperate climate, with hot yet breezy summers, favours optimal grape ripening. The roots penetrate thin and dry soils, characterised by a lean layer resting on limestone and clay rocks. These pedoclimatic conditions give the wine a clear aromatic definition, enhancing the tension and freshness typical of this Veneto territory.
How it is produced
After harvesting, the grapes undergo pneumatic pressing and static decantation of the must. Temperature-controlled fermentation is followed by a rest on fine lees in stainless steel for six months, an essential step to enrich its structure. The secondary fermentation takes place using the Charmat Method, which gives the wine a dense and creamy mousse. Finally, cold stabilisation completes the process, resulting in an Extra Brut with a dry flavour profile and low residual sugar, true to the purest expression of Glera.
History and Curiosities
On the hills of Farra di Soligo, renowned for viticulture since the Middle Ages, the Adami winery has preserved a legacy of excellence since 1933. The Valdobbiadene Prosecco Superiore DOCG is produced from the prized vineyards of Credazzo, standing out for its fresh and harmonious Extra Brut profile. Thanks to the Charmat Method and six months of ageing on the lees in steel, it develops intense and elegant aromas. Awarded 3 Bicchieri Gambero Rosso and 90 points by Robert Parker, this wine celebrates local tradition with a distinctly dry finish.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1933
- Oenologist: Franco e Fabrizio Adami
- Bottles produced: 850.000
- Hectares: 50
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
| Name | Adami Valdobbiadene Prosecco Rive di Farra di Soligo Extra Brut Col Credas 2024 |
|---|---|
| Type | White charmat method sparkling wine extra brut |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Adami |
| Story | History and Curiosities On the hills of Farra di Soligo, renowned for viticulture since the Middle Ages, the Adami winery has preserved a legacy of excellence since 1933. The Valdobbiadene Prosecco Superiore DOCG is produced from the prized vineyards of Credazzo, standing out for its fresh and harmonious Extra Brut profile. Thanks to the Charmat Method and six months of ageing on the lees in steel, it develops intense and elegant aromas. Awarded 3 Bicchieri Gambero Rosso and 90 points by Robert Parker, this wine celebrates local tradition with a distinctly dry finish. |
| Origin | Credazzo, Farra di Soligo (Treviso) |
| Climate | Temperate with cold winters and hot but not muggy summers |
| Soil composition | Soil resting on limestone rocks, clayey and poor, dry and shallow. |
| Cultivation system | Doppio capovolto (Cappuccina) |
| Plants per hectare | 2,500–3,500 plants per hectare |
| Yield per hectare | 13,000 kg/ha |
| Harvest | 20 September–10 October |
| Fermentation temperature | 17 9 °C |
| Production technique | Italian method (Charmat) |
| Wine making | Pressing is carried out with pneumatic presses and static settling of the must; this is followed by fermentation at a controlled temperature (17 9 °C) with naturally selected yeasts, before the maturation phase and resting on fine lees in stainless steel for a minimum of six months. The sparkling process takes place using the Italian method (Charmat). Refermentation temperature: 15 7 °C. Cold stabilisation (-4 °C). |
| Aging | Maturation and ageing on fine lees in stainless steel for a minimum of six months |
| Total acidity | 6.0 gr/L |
| PH | 3.2 |
| Residual sugar | 4.0 gr/L |
| Allergens | Contains sulphites |