Adami Prosecco di Valdobbiadene Giardino Tranquillo
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.
|The wine then goes through filtration to
eliminatethe spent yeast. Creamy mousse. Full, rich, with hints of apple, apricot, and pear, as well as rose petals.
|(100% Glera). The vineyards, located on the hills of Cartizze, are planted on well drained mixed soils, mostly glacial moraine,
sandstone and clays. The Glera grapes are gently pressed with bladder presses. Made using the Charmat method, the grapes
are gently pressed and fermented on its lees for three months in stainless steel.