• Adami Valdobbiadene Prosecco Superiore di Cartizze Dry
  • Adami Valdobbiadene Prosecco Superiore di Cartizze Dry
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Show more
Adami Veneto

Adami

Adami Valdobbiadene Prosecco Superiore di Cartizze Dry

White charmat method sparkling wine dry

Most awarded
  • Adami Valdobbiadene Prosecco Superiore di Cartizze Dry
  • Adami Valdobbiadene Prosecco Superiore di Cartizze Dry
1 2
Show more
Adami Veneto
€29,00
€29,00
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

€348,00

12 bottles

€174,00

6 bottles

€87,00

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 “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.
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Awards

  • 94

    /100

    Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.

  • 91

    /100

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

  • 4

    Italian Sommelier Association (AIS) guide

1 3

Details

Perlage

Perlage

Creamy mousse and delicate, long-lasting bead.

Profumo

Perfume

Full, rich, with hints of apple, apricot, and pear, as well as rose petals. Harmony and elegance with a lovely fresh finish.

Colore

Color

Pale-straw.

Gusto

Taste

Harmonious and elegant, admirably supple and crisp. Rich fruit, closely mirroring the nose.

Serve at:

06 - 08 °C.

Longevity:

10 - 15 years

Charmat Method Sparkling Wines

Pairings

Excellent complement to fruit pies, and all delicate pastries. The perfect wine at the conclusion of festive meals.

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 di Cartizze Dry
Type White charmat method sparkling wine 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
Origin The hills of Cartizze, in the comune of Valdobbiadene
Climate Moderate temperatures with cold Winters and warm dry Summers. Altitude: 200-300 m. a.s.l. Hillsides, often steep, with vines contoured across slopes and generally facing south.
Soil composition Mixed soils, mostly glacial moraine, sandstone and clays; 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 Max 12,000kg/h
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 3 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
Residual sugar 24.0 gr/L
Allergens Contains sulphites