Valdobbiadene Prosecco Superiore Col Fondo sui lieviti Brut Nature 2023

描述

A white sparkling wine made using the ancestral method, Conegliano Valdobbiadene Prosecco Superiore DOCG, 11.5% ABV, produced by Adami. 100% Glera, 0.75 L bottle, 2023 vintage. A Prosecco Superiore Col Fondo that celebrates tradition, produced using the ancestral method and without added sugar. Second fermentation: in the bottle, without disgorgement, as has been customary in the Treviso hills for generations. In spring, secondary fermentation in the bottle, in a dark room at a temperature of 16-7°C. At the end of fermentation, the yeasts remain on the bottom. Varies depending on the moment. From the fresh and fruity notes typical of Prosecco that are perceived at the end of fermentation, combined with the characteristic "bread crust", it gradually evolves over time to increasingly complex notes derived from contact with the yeast. Straw yellow. As with the aroma, gentle fruity flavors are initially detected, combined with delicate hints of yeast. This becomes more complex later. The taste is dry and pleasantly bitter.

詳細資訊

珍珠泡沫

Fine and persistent.

香水

Different depending on the moment. From the fresh, fruity notes typical of Prosecco that can be perceived at the end of fermentation, combined with the characteristic 'bread crust'. It gradually shifts to increasingly complex notes derived from contact with the yeast over time.

顏色

Straw yellow.

味道

Fruity notes in the opening with hints of yeast, followed by a more complex structure with a pleasant dryer and bitter taste.

服務於：

08 - 10 °C.

長壽：

01 - 02 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 Valdobbiadene Prosecco Superiore Col Fondo sui lieviti Brut Nature 2023
类型	White green sparkling ancestral method pas dosé
葡萄酒名称	Conegliano Valdobbiadene Prosecco DOCG
年份	2023
容量	0,75 l
酒精度	11.5% 按體積
葡萄品种	100% Glera
国家	Italy
产地	Veneto
供应商	Adami
产地	Towns of Valdobbiadene-Vidor-Farra di Soligo (Treviso)
气候	Altitude: 180-300 m. a.s.l. Moderate temperatures with cold winters and warm, dry summers.
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 cordon
每公顷产量	Maximum 13,500 kg/hectare
收获	September 20 - October 10.
发酵温度	17 9 °C
酿酒工艺	Non-soft pressing with pneumatic presses, static decantation of the must, and fermentation at a controlled temperature of 17 9°C with naturally selected yeasts.
陈酿	Ageing and staying on the noble lees in steel for a minimum of 6 months. Second fermentation in the bottle, without disgorgement, as in use in the Treviso hills for many generations. In spring, re-fermentation in the bottle, in a dark room at a temperature of 16 7°C. At the end of fermentation, the yeasts remain at the bottom.
总酸度	5.5 gr/L
克/升/升 (LPH)	3.25