A straw yellow color. Creamy mousse and delicate, long-lasting bead. On the nose, it is 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. The palate holds delicious vein of acidity, displaying a crisp, savoury mouthfeel. Generous, lingering flavours nicely mirror the nose and achieve perfect balance.
A lightbodied, youthful wine offering aromas of yellow apple and peach with notes of wisteria and acacia blossom. Lingering flavors nicely mirror the nose to achieve perfect balance.
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.
(100% Glera). Bosco di Gica, is the ancient name of the area where the first Adami vineyards are located.