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:
WESTERN FOOD PAIRING
Shellfish, seafood
ASIAN FOOD PAIRING
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).
