Adami Prosecco Valdobbiadene Bosco di Gica

£20.00

Slightly drier than many, and more mineral than most proseccos. White peaches, flowers, almonds provide a complexity that lingers on the palate. This is a great example of top quality Prosecco.

Adami has long been at the forefront of quality Prosecco production, setting the benchmark against which other Prosecco wines are judged. Historical testimony from the court authority of Conegliano, Zaccaria Morosini written in 1606, confirms that, even in the Middle Ages, these wines were sought after for "export to Venice, into Germany and even to the Polish Court". In the second half of the 19th century, following the disastrous epidemics of phylloxera and downy mildew in Europe, Prosecco imposed itself over the other grape varieties cultivated here due stronger resistance and greater productivity.

In 1920, Abel Adami purchased the natural amphitheatre vineyard from Count Balbi Valier. Two generations later, current owners Armando and Franco, both of whom graduated in Oenology, have updated Adami’s refined technological capacities and the wines have never been better.

'Bosco di Gica' is the ancient name of the location where the family vineyards are grown and is also the name of their best selling Brut Prosecco.
 
Vinification: light pressing with bladder presses, settling of must, fermentation at controlled temperatures (18-20°C) with cultured yeasts. Contact with fine lees in stainless steel for three months. Second fermentation “Metodo Italiano” in steel pressure tanks. Second fermentation temperature 15-17°C. Cold tartrate stabilisation (-4°C). Tight filtration before bottling to remove spent yeast from the sparkling wine. Cycle length: approx. 40 days.