Valdobbiadene Prosecco Superiore Bosco di Gica Brut

Description

Prosecco Bosco di Gica is produced by the Adami family winery, which began in 1920 after purchasing a vineyard from Count Balbi Valier. This vineyard gave rise 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.

In the area where the first family vineyards were cultivated, in a small grove formerly called Bosco di Gica, the Adami Valdobbiadene DOCG Bosco di Gica Brut is produced from 97% Glera grapes and a minority of Chardonnay grapes. In a dry, clayey and calcareous soil, the grapes are harvested between September 20th and October 10th and brought, after soft pressing with pneumatic presses, to static decantation. It is fermented at a controlled temperature between 17°C and 19°C with selected yeasts. After three months of aging on the fine lees in steel, the most important and delicate part that makes the difference in the production of the winery's sparkling wines takes place: the secondi di spumante. According to the Italian method in steel autoclaves, the sparkling wine is made at a temperature between 15°C and 17°C with tartaric stabilization at -4°C to avoid crystalline formation in the bottle. Before bottling, the sparkling wine is microfiltered to separate the yeast cells from the final product. Particularly predisposed to evolution, it is recommended to drink it in the year following the harvest to enjoy it at its maximum freshness. However, in subsequent years, if well stored, it gains complexity both on the nose and on the palate, with potential pleasant surprises.

Details

Perlage

Creamy mousse and delicate, long-lasting bead.

Perfume

Rich, with excellent fruit, releasing scents of yellow apple and peach, with notes of wisteria and acacia blossom. Wonderful balance and elegance complement a pleasurably crisp spiciness.

Color

Pale-straw.

Taste

Delicious vein of acidity, displaying crisp, savoury mouthfeel. Generous, lingering flavours nicely mirror the nose and achieve perfect balance.

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 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