Adami - Bosco di Gica Brut Valdobbiadene Prosecco Superiore DOCG
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Region: Italy / Veneto / Valdobbiadene
Type: Sparkling wine
Viticultural area: Valdobbiadene-Vidor-Farra di Soligo
Average altitude: 180 - 300 m.
Soils profile: Mixed soils, typical of morainic (glacial) origin of many of the area’s hills. Clayey, often calcareous, low-nutrient and well-drained; fairly shallow, in particular at higher elevations. Steeply sloped hills, with vines contoured across the slope and generally facing south.
Climate: Moderate temperatures with cold winters and warm, dry summers.
Training system: Double Archer, Cappuccina.
Yield Maximum: 135 quintals per hectare.
Vine density: 2,500 - 3,500 per hectare.
Period of harvest: September 20 - October 10.
Vinification: Light pressing with bladder presses, settling of must, fermentation at controlled temperatures (18-20°C) with cultured yeasts. Contact with fine lees in stainless steel for three months. Second fermentation “Metodo Italiano” in steel pressure tanks. Tight filtration before bottling to remove spent yeast from the sparkling wine.
Cycle length: Approx. 40 days.
Color: Straw yellow. Creamy mousse and delicate, long-lasting bead.
Nose: Rich, with excellent fruit, releasing scents of yellow apple and peach, with notes of wisteria and acacia blossom. Wonderful balance and elegance complement a pleasurably crisp spiciness.
Palate: Delicious vein of acidity, displaying crisp, savory mouthfeel. Generous, lingering flavors nicely mirror the nose and achieve perfect balance.
Food pairing: Ideal as an aperitif, but also a wine to be enjoyed throughout a meal. Excellent with fish, shellfish, and other seafood. Goes well with any light, delicate dish.
Serving temperature: Chill to 7-8° C before serving. An ice bucket is the perfect presentation.