Valdobbiadene Prosecco Superiore dei Casel Extra Dry

Description

Prosecco dei Casel Extra Dry is the prosecco par excellence. An inimitable symbol of Made in Italy sparkling wine, it has been produced since 1933. Its name and elegant yet down-to-earth character embody all the many years of experience and passion for the vine of the Adami family, whose nickname it bears. The name also references the ancient "Casel," the shelters where one could find shelter for oneself or one's precious tools, scattered throughout the fields of the lush Marca Trevigiana. Right here, among the charming hills of Veneto and a climate characterized by harsh winters and mild summers, the juicy Glera grapes grow, which, alone, make up this extra dry white prosecco. Native to the renowned Valdobbiadene wine-growing area, this sparkling wine acquires its fruity aromas and full-bodied texture from the heterogeneous soil, rich in clay and limestone. A white sparkling wine of superior quality, Prosecco dei Casel Extra Dry follows a traditional production process and is made sparkling using the Charmant method. The grapes, grown using the Cappucina and double-arched system, are harvested from late September to early October. Pressing is gentle and done by machine, while fermentation involves the addition of selected yeasts. The 3-month aging takes place in steel tanks. The secondation of foam, strictly adhering to Italian production traditions, is carried out in the sturdy steel of autoclaves. Careful separation of the yeasts from the sparkling wine is performed through micro-filtration, immediately before bottling.

Details

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.

Color

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

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

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 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