Adami
Adami Valdobbiadene Prosecco Superiore di Cartizze Dry
| 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. |
Awards
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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.
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91/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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4Italian Sommelier Association (AIS) guide
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
10 - 15 years
- Start up year: 1933
- Oenologist: Franco Adami
- Bottles produced: 800.000
- Hectares: 13
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. Read more
| 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 |
