• Adami Valdobbiadene Prosecco Superiore Bosco di Gica Brut
  • Adami Valdobbiadene Prosecco Superiore Bosco di Gica Brut
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Adami Veneto

Adami

Adami Valdobbiadene Prosecco Superiore Bosco di Gica Brut

White charmat method sparkling wine brut

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  • Adami Valdobbiadene Prosecco Superiore Bosco di Gica Brut
  • Adami Valdobbiadene Prosecco Superiore Bosco di Gica Brut
1 2
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Adami Veneto
HKD168.00
HKD168.00
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品名 Conegliano Valdobbiadene Prosecco DOCG
酒瓶尺寸 0,75 l
酒精度 11.0% 按体积
产区 Veneto (Italy)
葡萄品种 97% Glera, 3% Chardonnay
陈酿 “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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奖项

  • 4

    Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.

  • 89

    /100

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

  • 2

    One of the most prestigious wine guides in Italy.

  • 91

    /100

    Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.

1 4

详情

Perlage

气泡

Creamy mousse and delicate, long-lasting bead.

Profumo

香水

Rich, with excellent fruit, releasing scents of yellow apple and peach, with notes of wisteria and acacia blossom. Wonderful balance and elegance complement a pleasurably crisp spiciness.

Colore

颜色

Pale-straw.

Gusto

味道

Delicious vein of acidity, displaying crisp, savoury mouthfeel. Generous, lingering flavours nicely mirror the nose and achieve perfect balance.

服务于：

06 - 08 °C.

长寿：

03 - 05 years

Charmat Method Sparkling Wines

搭配

Ideal as an aperitif, but also a wine to be enjoyed throughout a meal. Excellent with fish, shellfish, and other seafood. Goes well with any light, delicate dish.

Starters
Pasta
Fish
Shellfish
Cheese
Oily fish
White fish

生产者
Adami
来自这个酒庄
  • 创办年份: 1933
  • 酿酒师: Franco e Fabrizio Adami
  • 生产的瓶子: 850.000
  • 公顷: 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. 阅读更多
生产区域: Veneto
Veneto
Adami

名称 Adami Valdobbiadene Prosecco Superiore Bosco di Gica Brut
类型 White charmat method sparkling wine brut
葡萄酒名称 Conegliano Valdobbiadene Prosecco DOCG
容量 0,75 l
酒精度 11.0% 按体积
葡萄品种 97% Glera, 3% Chardonnay
国家 Italy
产地 Veneto
供应商 Adami
故事 Bosco di Gica is the ancient name of the area where the first family vineyards are located.
产地 Hill areas in the comuni of Valdobbiadene-Vidor-Farra di Soligo
气候 Moderate temperatures with cold winters and warm, dry summers. Altitude: 180-300 m. a.s.l. Steeply sloped hills, with vines contoured across the slope and generally facing south.
土壤成分 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
栽培系统 Double Archer, Cappuccina
每公顷产量 13,500kg/h
收获 September 20 - October 10.
酿酒工艺 Light pressing with bladder presses, settling of must, fermentation at controlled temperatures (18-20 °C) with cultured yeasts. Contact with fine lees in stainless steel for three months.
陈酿 “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.
总酸度 6.0 gr/L
克/升/升 (LPH) 3.2