Prosecco Garbel Brut

描述

Prosecco Garbel Brut is produced by the Adami family business, which began in 1920 after purchasing a vineyard from Count Balbi Valier. This vineyard gave birth to a bond that has never been broken: in fact, the first Prosecco of a long tradition was produced. About ten years later, Abele had the intuition to separate this vineyard from all the others, due to its unique characteristics and attachment; the result was that it produced the first Cru of Valdobbiadene. Today the company produces only Prosecco DOC Treviso and Valdobbiadene DOCG, and in its various facets and typologies it produces both traditional and special wines based on the diversity and characteristics of each individual hill.

The Adami Prosecco di Treviso DOC Garbel Brut owes its name to the local dialect, in fact the term “Garbel” expresses the sensation of freshness and pleasant lightness. Thanks to the particularity of this wine being produced only from Glera grapes grown in the plains, its label is applied horizontally unlike the other wines in the family which are arranged vertically. Coming from a alluvial soil, the soil is rich and deep, predisposed for fresh and pleasant wines, it is harvested between September and October. After a soft pressing with pneumatic presses, the must is decanted and fermented at a controlled temperature with selected yeasts and aged on the noble lees for three months in steel. The most important and delicate part that distinguishes the Adami family is the prise de mousse which lasts 40 days and takes place in steel autoclaves. Before being sold, the wine undergoes tartaric stabilization at -4°C and microfiltration to separate the yeasts from the sparkling wine before bottling and subsequent sale.

詳細資訊

珍珠泡沫

Creamy mousse and delicate, long-lasting perlage.

香水

Very ample and generous, releasing notes of ripe fruit, such as pear, yellow apple, and melon. Superb balance and finesse complement crisp, refreshing aromas.

顏色

Straw yellow. Creamy mousse and delicate, persistent cascade of bubbles.

味道

Pleasantly tart and full-flavoured, with a crisp fruitiness. Admirable fullness, balance, and length, closely mirroring the aromatics of the nose.

服務於：

06 - 08 °C.

長壽：

03 - 05 years

製造商

製造商

Adami

來自這個酒莊

• 創業年份: 1933
• 釀酒師: Franco e Fabrizio Adami
• 生產的瓶子: 850.000
• 公頃: 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. 閱讀更多

Veneto

技術規格表

名称	Adami Prosecco Garbel Brut
类型	White charmat method sparkling wine brut
葡萄酒名称	Prosecco DOC
容量	0,75 l
酒精度	11.0% 按體積
葡萄品种	100% Glera
国家	Italy
产地	Veneto
供应商	Adami
气候	Temperate with cold Winters and hot, but not humid, Summers. Average rainfall: 250 mm, with maximums in June and November and minimums in January and August.
土壤成分	Heterogeneous, typical of many hillslopes of morainic origin; alluvial plains and benches. Clayey soils, often with chalk, drier and more nutrient-poor at higher altitudes. Deeper and richer in plains.
栽培系统	Sylvoz, Double Archer
每公顷产量	18,000 kg/h (at maximum)
收获	September 20 - October 10
发酵温度	17 9°C
酿酒工艺	Light pressing with bladder presses, settling of must, fermentation at controlled temperatures (17 9°C) with cultured yeasts. Second fermentation: temperature: 15 7°C; cold tartrate stabilisation (-4°C) Tight filtration before bottling to remove spent yeast from sparkling wine (cycle length: approx. 40 days).
陈酿	Maturation in contact with fine lees in stainless steel for three months.
总酸度	6.0 gr/L
克/升/升 (LPH)	3.2