Adami Bosco di Gica Prosecco Superiore Brut Valdobbiadene DOCG NV

Besides the bathtub, the best luxurious bubbly experiences are found in a bottle.

Glera and Chardonnay

$55.00

Quantity

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Tree Fruit, Stone Fruit, and Floral,

BODY: Light
DRYNESS: Dry
ACIDITY: Medium
TANNIN: Medium -
ALCOHOL (%):

Origin: Veneto (Soave, Valpolicella & More), Italy

Grape Varietals:

Glera and Chardonnay

Winemaking:

Destemmed, Direct Press, On Lees Ageing, and Charmat Method

Maturation: 0-6 Months Stainless Steel Tanks

Awards:

Robert Parker Good 80-89pts

WESTERN FOOD PAIRING
Shellfish, seafood

ASIAN FOOD PAIRING
Butter crab, garlic lala

Adami

The winery has a long history dating back to 1920 when Abele Adami founded the company. Adami is dedicated to producing high-quality Prosecco wines, focusing on traditional methods and a deep respect for the local terroir of the Valdobbiadene area

Description

Adami Bosco di Gica Valdobbiadene Prosecco Superiore Brut NV

Bosco di Garca Brut displays its truest characteristics – crisp, fresh and fruity, if consumed in the year after vintage. However, in the following years, if cellared under proper conditions, intensity of flavour increases with great complexity.

Grape Varietals & Region: The bottle is a blend of 95 – 97% Glera and 3 – 5% Chardonnay. The vineyards are in the hill areas in the Colline del Conegliano Valdobbiadene. It is on a steeply sloped hills with vines contured across the slop and generally facing sout. It has an average altitude of 180 – 300m with mixed soils of morainic, clay and calcareous.

Taste Profile: Adami Bosco di Gica Brut Valdobbiadene Prosecco Superiore has a straw yellow colour with rich and excellent scent of fruits, releasing aromas of yellow apples, peaches and notes of wisteria and acacia blossom. Wonderful balance and elegance complement a pleasurably crisp spiciness. It has a delicious vein of acidity, displaying crisp savoury mouthfeel, It lingers generously with the perfect balance.

Winemaking Process: The pressing takes place with pneumatic presses and static decantation of the must; follows the fermentation at controlled temperature (17-19°C) with naturally selected yeasts, before the refinement phase and the stop on the noble lees in steel for at least three months. The second fermentation takes place with the Italian method. Refermentation temperature: 15-17°C.
Cold stabilization (-4°C).

Youthful & Spritzy Sparklings

Light, citrus driven & fun, a lot of these sparklings tend to have floral or tree fruit aromas like green apples. In more crisp styles, they are often more floral or citrus driven, and can be slightly sweet in more apple or pear driven fizzante styles

Charmat Method

Often called the tank method, the wine is made sparkling by conducting second fermentation in large pressurised tanks. It forces carbon dioxide to carbonate the wine as it cannot escape, and is the method to make Prosecco.
They tend to be slightly fruitier and have less fine bubbles compare to sparklings made in the traditional method