• Adami Valdobbiadene Prosecco Superiore dei Casel Extra Dry
  • Adami Valdobbiadene Prosecco Superiore dei Casel Extra Dry
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Show more
Adami Veneto

Adami

Adami Valdobbiadene Prosecco Superiore dei Casel Extra Dry

White charmat method sparkling wine extra dry

  • Adami Valdobbiadene Prosecco Superiore dei Casel Extra Dry
  • Adami Valdobbiadene Prosecco Superiore dei Casel Extra Dry
1 2
Show more
Adami Veneto
€14,00
€14,00
Sale Sold out
Lowest price: Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods

Multiple purchases: add more bottles to cart with one click

€168,00

12 bottles

€84,00

6 bottles

€42,00

3 bottles

Immediate availability
Denomination Conegliano Valdobbiadene Prosecco DOCG
Size 0,75 l
Alcohol content 11.0% by volume
Area Veneto (Italy)
Grape varieties 100% Glera
Aging Contact with fine lees in stainless steel for three months.
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Awards

  • 90

    /100

    The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.

1 1

Details

Profumo

Perfume

Generous fruit, releasing hints of apples, peaches and tropical fruit, plus wisteria and acacia blossoms. Wonderful balance and elegance complement a pleasurably crisp spiciness.

Colore

Color

Straw yellow. Creamy mousse and delicate, long-lasting bead.

Gusto

Taste

Velvety, crisp, and fruity. Admirable fullness and length, closely mirroring the nose. A wine of great balance and elegance.

Serve at:

06 - 08 °C.

Longevity:

03 - 05 years

Charmat Method Sparkling Wines

Pairings

Matches well with pastries and cakes (without fillings) and with canapés. A particularly good match for pandoro and panettone.

Starters
Cheese
Desserts

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 Superiore dei Casel Extra Dry
Type White charmat method sparkling wine extra dry
Denomination Conegliano Valdobbiadene Prosecco DOCG
Size 0,75 l
Alcohol content 11.0% by volume
Grape varieties 100% Glera
Country Italy
Region Veneto
Vendor Adami
Climate Moderate temperatures with cold Winters and warm, dry Summers. Average rainfall: 1,250 millimetres with heaviest fall in June and November, lightest in January and August. Solar radiation, April-October: 92,745 cal/cm2.
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.
Plants per hectare 2,500-3,500
Harvest September 20 - October 10
Fermentation temperature 17 9°C
Wine making Light pressing with bladder presses, settling of must, fermentation at controlled temperatures (17 9°C) with cultured yeasts. Contact with fine lees in stainless steel for three months. 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).
Aging Contact with fine lees in stainless steel for three months.
Total acidity 6.0 gr/L
PH 3.2
Allergens Contains sulphites