Creamy mousse. Full, rich, with hints of apple, apricot, and pear, as well as rose petals.
Founded in 1920 by Abele Adami, this family-run winery is considered one the leading producers of Prosecco. The foundation of the family’s success is their estate vineyards in Valdobbiadene and Cartizze – two of Prosecco’s most renowned crus. The family also owns additional vineyards in Colli Trevigiani; grapes from this area tend to provide superior expressions of the high, tropical notes found in the best Proseccos. The heart of the Adami holdings is Giardino. Shaped in the form of an amphitheatre, the vineyard is planted on shallow calcareous soil over bedrock and faces south. Vigneto Giardino was recognized as Prosecco's first cru in 1933 and remains a reference point for Prosecco Valdobbiadene Superiore. Abele’s son Adriano currently manages the winery and also maintains a leadership role amongst the Consorzio (the professional organization of Prosecco growers). Adriano’s sons, Armando and Franco are both trained oenologists and are the third consecutive generation of the family to work at the winery.
|(100% Glera). The vineyards, located on the hills of Cartizze, are planted on well drained mixed soils, mostly glacial moraine, sandstone and clays. The Glera grapes are gently pressed with bladder presses. Made using the Charmat method, the grapes are gently pressed and fermented on its lees for three months in stainless steel. The wine then goes through filtration to eliminate the spent yeast.
|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°- 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.