Adami Valdobbiadene Prosecco Superiore Bosco di Gica Brut

Prosecco Bosco di Gica is produced by the Adami family winery, which began in 1920 after purchasing a vineyard from Count Balbi Valier. This vineyard gave rise to a bond that has never been broken: in fact, the first Prosecco of a long tradition was produced. About ten years later, Abele had the intuition to separate this vineyard from all the others, due to its unique characteristics and attachment; the result was that it produced the first Cru of Valdobbiadene. Today the company produces only Prosecco DOC Treviso and Valdobbiadene DOCG, and in its various facets and typologies it produces both traditional and special wines based on the diversity and characteristics of each individual hill.

In the area where the first family vineyards were cultivated, in a small grove formerly called Bosco di Gica, the Adami Valdobbiadene DOCG Bosco di Gica Brut is produced from 97% Glera grapes and a minority of Chardonnay grapes. In a dry, clayey and calcareous soil, the grapes are harvested between September 20th and October 10th and brought, after soft pressing with pneumatic presses, to static decantation. It is fermented at a controlled temperature between 17°C and 19°C with selected yeasts. After three months of aging on the fine lees in steel, the most important and delicate part that makes the difference in the production of the winery’s sparkling wines takes place: the secondi di spumante. According to the Italian method in steel autoclaves, the sparkling wine is made at a temperature between 15°C and 17°C with tartaric stabilization at -4°C to avoid crystalline formation in the bottle. Before bottling, the sparkling wine is microfiltered to separate the yeast cells from the final product. Particularly predisposed to evolution, it is recommended to drink it in the year following the harvest to enjoy it at its maximum freshness. However, in subsequent years, if well stored, it gains complexity both on the nose and on the palate, with potential pleasant surprises.