To produce the Adami Valdobbiadene Prosecco Superiore DOCG Brut “Bosco di Gica” soft pressing with bladder presses, decantation of the must and fermentation at controlled temperature (18-20 ° C) with cultivated yeasts are carried out. Contact with the fine lees in stainless steel for three months. Second fermentation “Italian Method” in steel autoclave. Froth temperature 15-17° C. Cold tartrated stabilization (-4 ° C). Strict filtration before bottling to eliminate the exhausted yeast from the sparkling wine. Loop Length: Approx. 40 days.
‘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.
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. It is important to note, the grape used for Prosecco is now called Glera, while the name Prosecco is reserved for the wine only. In 1920, Abel 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. Today, Adami produces approximately 750,000 bottles per year from 50 hectares, which includes 12 they own.