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Adami Prosecco di Valdobbiadene Brut Bosco di Gica
750ML
Sku: 61102NV1
Following their grandfather Abele and father Adriano Adami, the
younger generation, Armando and Franco Adami have brought a
refined technological approach to the art of producing some of the
region's best spumantes. Their success is demonstrated in part by
Franco's current leadership as president of the Valdobbiadene
Consorzio. In 1920 grandfather Abele Adami purchased the Giardino
vineyard wich is shaped like an amphitheatre on a south facing slope.
It is planted on shallow calcareous soil on bedrock, which crops out
occasionally. From this vineyard the Adamis produce their greatest
spumante, Vigneto Giardino, recognized as Prosecco's first cru in
1933 and considered the benchmark for Prosecco ever since. The
family's other vineyards in the historic Valdobbiadene zone are
planted on steep hills, where mixed soils predominate. This clay-like,
often calcareous, low nutrient and well drained soil is fairly shallow,
particularly at higher elevations. Cartizze, a long celebrated cru also
lies here as well as prestigious individual vineyards. Additional
vineyards at lower altitudes are located in the Colli Trevigiani area with
ideal conditions for expressing the typical fruit notes of the Prosecco grape. Adami's customary
spumante production is light pressing with bladder presses, settling of must, fermentation at
controlled temperatures (64°- 68°F) with cultured yeasts, followed by contact with fine lees in
stainless steel for 3 months. The second fermentation is made with the Metodo Italiano (Charmat)
in steel pressure tanks. Adami has been recognized by Gambero Rosso as one of Italy's top
Proseccos year after year.
| Tasting notes |
| A light-bodied, youthful
wine with aromas of yellow apple and peach, with notes of wisteria and acacia blossom. Lingering
flavors nicely mirror the nose to achieve perfect balance. |
| Review |
| Following their grandfather Abele and father Adriano Adami, the younger generation, Armando and Franco Adami have brought a refined technological approach to the art of producing some of the region’s best spumantes. Their success is demonstrated in part by Franco’s current leadership as president of the Valdobbiadene Consorzio. In 1920 grandfather Abele Adami purchased the Giardino vineyard which is shaped like an amphitheatre on a south facing slope. It is planted on shallow calcareous soil on bedrock, which crops out occasionally. From this vineyard the Adamis produce their greatest spumante, Vigneto Giardino, recognized as Prosecco’s first cru in 1933 and considered the benchmark for Prosecco ever since. The family’s other vineyards in the historic Valdobbiadene zone are planted on steep hills, where mixed soils predominate. This clay-like, often calcareous, low nutrient and well drained soil is fairly shallow, particularly at higher elevations. Cartizze, a long celebrated cru also lies here as well as prestigious individual vineyards. Additional vineyards at lower altitudes are located in the Colli Trevigiani area with ideal conditions for expressing the typical fruit notes of the Prosecco grape. Adami’s customary spumante production is light pressing with bladder presses, settling of must, fermentation at controlled temperatures (64°-68°F) with cultured yeasts, followed by contact with fine lees in stainless steel for 3 months. The second fermentation is made with the Metodo Italiano (Charmat) in steel pressure tanks. Adami has been recognized by Gambero Rosso as one of Italy’s top Proseccos year after year. Selected as one of Wine & Spirits Magazine’s Top 100 Wineries of the Year in 2009. |
| Rating |
| 91 Points ~ Wine Advocate "Adami's NV Prosecco Superiore Bosco di Gica emerges from the glass with mineral-infused white fruit, smoke and crushed rocks in an intense, serious style of Prosecco I find appealing. This is Lot 36 0." |
| Technical notes |
| (100% Glera). Bosco di Gica, is the ancient name of the area where the first Adami vineyards are
located. Light pressing with bladder presses, settling of must and fermentation in stainless steel
with cultured yeasts temperatures with cultured yeasts. The wine was left to age on its less for
three months.Contact with fine lees in stainless steel for three months. |
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