The Adami Prosecco Garbel is a straw yellow colour. Creamy mousse and delicate, persistent cascade of bubbles. Very ample and generous on the nose, releasing notes of ripe fruit, such as pear, yellow apple, and melon. Superb balance and finesse complement crisp, refreshing aromas. Pleasantly tart and full-flavoured, with a crisp fruitiness. Admirable fullness, balance, and length, closely mirroring the aromatics of the nose.
Ideal as an aperitif and for celebratory toasts, accompanied by any kind of appetiser or snacks.
Light pressing with bladder presses, settling of must, fermentation at controlled temperatures (17-19°C) with cultured yeasts. Maturation in 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 sparkling wine. Cycle length: Approx. 40 days.
Not all Prosecco is as good as it should be, but Adami has long been at the forefront of quality and his lineup of sparklers sets the benchmark against which other Prosecco wines are judged. Historical testimony confirms that, even in the Middle Ages, these wines were sought after for “export to Venice, into Germany and even to the Polish Court” as written by 1606 by the court authority of Conegliano, Zaccaria Morosini. In the second half of the 19th century, following the disastrous epidemics of phylloxera and downy mildew in Europe, Prosecco (the grape is now called Glera, while the name Prosecco is reserved for the wine only) imposed itself over the other grape varieties cultivated here due to better resistance and greater productivity, plus the high quality of its wines. Following in the footsteps of grandfather Abele and father Adriano, 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.