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Adami

Adami Valdobbiadene Prosecco Superiore di Cartizze Dry

White charmat method sparkling wine dry

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Regular price €29,00
Regular price €29,00
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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

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Perlage

Perlage

Creamy mousse and delicate, long-lasting bead.

Perfume

Perfume

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

Color

Color

Pale-straw.

Taste

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

Producer
Adami
From this winery
  • Start up year: 1933
  • Oenologist: Franco Adami
  • Bottles produced: 800.000
  • Hectares: 13
There are people capable of listening to the whispers of nature, observing and understanding the essence of places that have become their homes in the name of a respectful balance sealed by silence.

Historical records date the wine-growing vocation of the hills of the Marca Trevigiana area back to the Middle Ages. Excellent white wines were produced here, which, as was written in 1606, were exported and appreciated 'in Venice, Germany and as far away as Poland'.

It was a natural selection that imposed the Glera grape in this oenological court of the Marca Trevigiana, especially in the Valdobbiadene area, where it has reigned ever since on the steep slopes of the Pliocene hills. The environment is severe, close to the first Dolomite peaks, but well protected and kissed by the warm midday light. It is here, in this environment with its solid roots of rural toil and rich traditions, that the company's story begins.

In 1920, grandfather Abele purchased from Count Balbi Valier a vineyard naturally laid out like an amphitheatre. Beautiful and full of promise. A land with which to start again, together with his son Adriano. Abele had an extraordinary intuition: to separate this vineyard from all the others because its characteristics were different. Thus, in August 1933, he presented at the First Exhibition of Typical Italian Wines in Siena, the Riva Giardino Asciutto, the first real Cru in Valdobbiadene.
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Excellent complement to fruit pies, and all delicate pastries. The perfect wine at the conclusion of festive meals.

Starters
Cheese
Desserts

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