Adami
Valdobbiadene Prosecco Superiore Col Fondo sui lieviti Brut Nature 2024
Other years:
2023| Denomination | DOCG Conegliano Valdobbiadene Prosecco Spumante Superiore Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Maturation and resting on the fine lees in stainless steel for a minimum of 6 months; secondary fermentation in the bottle without disgorgement, with refermentation in the bottle in spring; ageing on the lees with sediment at the bottom. |
| Other years | 2023 |
- Ancestral method: Refermentation in the bottle without disgorgement, with yeast sediment on the bottom
- Brut Nature: No dosage, no residual sugars, dry taste with a slightly bitter note
- Evolving aromas: Hints of citrus, bread crust and complex yeast notes
- Essential details: Valdobbiadene Prosecco Superiore DOCG 2024, 11.5% vol, 0.75 l
- Pairings: Ideal with oysters, pizza, focaccia, fish, cheese and risottos
Description
What kind of wine it is
Valdobbiadene Prosecco Superiore Col Fondo sui lieviti Brut Nature by Adami is a sparkling wine made from Glera grapes. Characterised by zero dosage and the absence of filtration, it displays a straw yellow colour with a natural haze and a fine, persistent perlage. On the nose, the aromatic profile is constantly evolving: fruity citrus notes and hints of bread crust gradually give way to more complex nuances, the result of contact with the sediment. On the palate, it is dry and lively, with a pleasantly bitter finish that makes it perfect for aperitifs, oysters, fish dishes and savoury baked goods.
Where it comes from
This sparkling wine is produced in Veneto, among the hills of Treviso in the municipalities of Valdobbiadene, Vidor and Farra di Soligo, at the heart of the renowned Conegliano Valdobbiadene Prosecco Superiore region. The vineyards are situated between 180 and 300 metres above sea level, on slopes of morainic origin. The clay and limestone soils are poor, well-drained and shallow, especially in the higher areas. This geological formation, combined with a temperate climate with cold winters and warm but breezy summers, ensures a balanced ripening of the grapes, giving the wine a distinct sense of place and vibrant freshness.
How it is produced
Vinification begins with non-soft pressing of the grapes and static decantation of the must. The first fermentation takes place in stainless steel at a controlled temperature with selected yeasts, followed by at least six months of ageing on fine lees. In spring, refermentation in the bottle is started according to the ancestral method, allowing the wine to rest in dark environments. The prise de mousse ends without disgorgement, allowing the yeasts deposited at the bottom to continuously enrich the bouquet. The complete absence of dosage and filtration delivers an authentic, unadulterated sip, deeply connected to its origins.
History and Curiosities
Produced by the historic Adami winery, founded in 1933, this Valdobbiadene Prosecco Superiore DOCG celebrates the most authentic Treviso tradition. Made according to the ancient ancestral method, it involves the secondary fermentation in the bottle without disgorgement. This process preserves the yeasts on the bottom, allowing the wine to evolve continuously over time, where the fresh fruity notes are enriched with complex hints of bread crust. An excellence awarded 93 points by James Suckling and honoured with prestigious accolades from The Wine Hunter, Vini Buoni d’Italia and AIS Veneto.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
01 - 02 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 Superiore Col Fondo sui lieviti Brut Nature 2024 |
|---|---|
| Type | White green sparkling ancestral method pas dosé |
| 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 Produced by the historic Adami winery, founded in 1933, this Valdobbiadene Prosecco Superiore DOCG celebrates the most authentic Treviso tradition. Made according to the ancient ancestral method, it involves the secondary fermentation in the bottle without disgorgement. This process preserves the yeasts on the bottom, allowing the wine to evolve continuously over time, where the fresh fruity notes are enriched with complex hints of bread crust. An excellence awarded 93 points by James Suckling and honoured with prestigious accolades from The Wine Hunter, Vini Buoni d’Italia and AIS Veneto. |
| Origin | Treviso hills in the municipalities of Valdobbiadene, Vidor and Farra di Soligo (province of Treviso), Veneto, Italy |
| Climate | Temperate with cold winters and hot but not muggy summers |
| Soil composition | Heterogeneous, with a large number of hills of morainic origin. Clayey soil, often calcareous, poor, dry and shallow, especially at higher altitudes. |
| Cultivation system | Double inverted, Cappuccina |
| Plants per hectare | 2500-3500 |
| Yield per hectare | Maximum 135 quintals/ha |
| Harvest | 20 September - 10 October |
| Fermentation temperature | 17 9 °C |
| Production technique | Ancestral method with bottle refermentation without disgorgement (with sediment, on the lees) |
| Wine making | Non-gentle pressing with pneumatic presses, static decantation of the must, fermentation at controlled temperature (17 9 °C) with naturally selected yeasts; ancestral method with refermentation in the bottle in spring without disgorgement (on the lees), ageing on the lees and no dosage or filtration. |
| Aging | Maturation and resting on the fine lees in stainless steel for a minimum of 6 months; secondary fermentation in the bottle without disgorgement, with refermentation in the bottle in spring; ageing on the lees with sediment at the bottom. |
| Total acidity | 5.5 gr/L |
| PH | 3.25 |
| Allergens | Contains sulphites |