Adami
Adami Valdobbiadene Prosecco Vigneto Giardino Rive di Colbertaldo Dry 2023
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€17,50
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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 | Ageing and staying on the noble lees in stainless steel for three months. |
Perfume
Color
Taste
Serve at:
06 - 08 °C.
Longevity:
01 - 02 years
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. Read more
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
Starters
Fish
Shellfish
Cheese
Vegetarian
| Name | Adami Valdobbiadene Prosecco Vigneto Giardino Rive di Colbertaldo Dry 2023 |
|---|---|
| Type | White charmat method sparkling wine dry |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Adami |
| Climate | Temperate with cold winters and hot summers accompanied by average rainfalls. Vineyards have good solar radiation. |
| Soil composition | Medium-textured and dry. |
| Cultivation system | Double cordon. |
| Plants per hectare | 2,800. |
| Yield per hectare | Maximum 13,500 kg/hectare. |
| Harvest | 20th September - 10th October. |
| Fermentation temperature | 8-20°C |
| Wine making | Soft pressing with pneumatic presses, static decantation of the must, and temperature-controlled fermentation at 18-20°C with selected yeasts. |
| Aging | Ageing and staying on the noble lees in stainless steel for three months. |
| Total acidity | 6.0 gr/L |
| PH | 3.2 |
| Allergens | Contains sulphites |
