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Adami Prosecco di Valdobbiadene Superiore di Cartizze 750ml  
Sku: 1703507*
Product Rating
Product Information
Country: Italy
Region: Veneto
Sub-Region: Prosecco di Conegliano-Valdobb
Grape Varietal: Prosecco
Type: Sparkling
Reg. 40.99
On Sale $28.99
Buy Adami Prosecco di Valdobbiadene Superiore di Cartizze
Creamy mousse. Full, rich, with hints of apple, apricot, and pear, as well as rose petals.

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Technical notes
The vineyards, located on the hills of Cartizze, are planted on well drained mixed soils, mostly glacial moraine, sandstone and clays. After gentle pressing the must is fermented and aged on its lees in stainless steel for three months. The second fermentation is carried out “Metodo Italiano” in steel pressure tanks. The wine then goes through filtration to eliminate the spent yeast.

Producer
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- 68F) 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.

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