Adami
Adami Valdobbiadene Prosecco Superiore Bosco di Gica Brut
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 97% Glera, 3% Chardonnay |
| Aging | “Metodo Italiano” (Italian method) in steel pressure tanks. 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. |
Awards
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4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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89/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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2One of the most prestigious wine guides in Italy.
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91/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
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 Valdobbiadene Prosecco Superiore Bosco di Gica Brut |
|---|---|
| Type | White charmat method sparkling wine brut |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 97% Glera, 3% Chardonnay |
| Country | Italy |
| Region | Veneto |
| Vendor | Adami |
| Story | Bosco di Gica is the ancient name of the area where the first family vineyards are located. |
| Origin | Hill areas in the comuni of Valdobbiadene-Vidor-Farra di Soligo |
| Climate | Moderate temperatures with cold winters and warm, dry summers. Altitude: 180-300 m. a.s.l. Steeply sloped hills, with vines contoured across the slope and generally facing south. |
| 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 |
| Cultivation system | Double Archer, Cappuccina |
| Plants per hectare | 2,500-3,500 |
| Yield per hectare | 13,500kg/h |
| Harvest | September 20 - October 10. |
| Wine making | Light pressing with bladder presses, settling of must, fermentation at controlled temperatures (18-20 °C) with cultured yeasts. Contact with fine lees in stainless steel for three months. |
| Aging | “Metodo Italiano” (Italian method) in steel pressure tanks. Second fermentation temperature 15 7°C. Cold tartrate stabilisation (-4°C). Tight filtration before bottling to remove spent yeast from the sparkling wine. Cycle length: Approx. 40 days. |
| Total acidity | 6.0 gr/L |
| PH | 3.2 |
| Allergens | Contains sulphites |
