Adami
Prosecco Garbel Brut
| Denomination | DOC Prosecco Treviso Spumante Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Maturation and resting on fine lees in stainless steel for three months. |
- Origin and grape variety: Prosecco DOC Treviso from Glera grapes grown on the plains
- Sparkling process: Charmat method in stainless steel autoclave for about 40 days
- Fruity aromas: Notes of peach, yellow apple and melon with a fresh and balanced bouquet
- Flavour and bubbles: Savoury and fresh taste, compact foam with fine and persistent bubbles
- Temperature and pairings: Serve at 6–8 °C, with light starters and fish dishes
Description
What kind of wine is it
Adami Prosecco Garbel Brut is a Brut sparkling wine from the Treviso area, made from Glera grapes. Produced using the Charmat Method, it features a dense mousse and a fine, persistent perlage. On the nose, it offers clear aromas of peach, yellow apple and melon. On the palate, it is savoury and pleasantly fresh, while the carefully balanced ageing on fine lees in stainless steel gives it remarkable fullness and balance.
Where does it come from
The grapes come from the plains of Treviso, in the historic Marca Trevigiana. The vineyards are rooted in alluvial soils, deep and rich, ideal for giving the wine immediate freshness and clear fruit. The temperate climate favours optimal vine development. In this environment, Glera ripens perfectly, preserving its natural aromatic fragrance and the acidity essential for this style.
How is it produced
Harvesting takes place between late September and October, beginning the winemaking process with a gentle pressing and static decantation of the must. Fermentation occurs at a controlled temperature, followed by a three-month rest in stainless steel tanks. The secondary fermentation takes place in a pressurised tank for about forty days according to the Charmat Method. The process concludes with cold tartaric stabilisation and microfiltration, ensuring the wine is extremely clear.
History and Curiosities
Founded in 1920, the family-run Adami company stands out for its historical charm and unmistakable craftsmanship. In the local dialect, the name “Garbel” conveys freshness and pleasant lightness, qualities that remain intact in this sparkling wine. Made from Glera grapes grown on the plains in alluvial soils, the wine is also notable for its unusual horizontal label. Aged on the lees and sparkling using the Charmat Method, it offers a balanced sip with elegant notes of peach and apple, perfect for enhancing any festive occasion.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1933
- Oenologist: Franco e Fabrizio Adami
- Bottles produced: 850.000
- Hectares: 50
Today, the fourth generation, in the persons of Fabrizio, Claudio and Cristina, are actively contributing, and brand exploration has now spread to four continents. The long arc of these years has seen an alternating succession of viticultural achievements and international accolades that have brought together winegrowing experts, wine lovers, and sector professionals, an opportunity-rich adventure in which excellence has always met challenges yet always emerged triumphant. The result has been a patrimony of a family, of a growing area, and of a community, a heritage that only 100 years of history can fashion. Read more
| Name | Adami Prosecco Garbel Brut |
|---|---|
| Type | White charmat method sparkling wine brut |
| Denomination | Prosecco DOC |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Adami |
| Story | History and Curiosities Founded in 1920, the family-run Adami company stands out for its historical charm and unmistakable craftsmanship. In the local dialect, the name "Garbel" conveys freshness and pleasant lightness, qualities that remain intact in this sparkling wine. Made from Glera grapes grown on the plains in alluvial soils, the wine is also notable for its unusual horizontal label. Aged on the lees and sparkling using the Charmat Method, it offers a balanced sip with elegant notes of peach and apple, perfect for enhancing any festive occasion. |
| Origin | Plain of the province of Treviso (Veneto), Italy |
| Climate | Temperate with cold winters and warm but not muggy summers; average rainfall 1250 mm with peaks in June and November and minimums in January and August. |
| Soil composition | Alluvial soil, rich and deep; heterogeneous pedological context with hills of morainic origin, terraces and alluvial plains. |
| Cultivation system | Sylvoz, double inverted |
| Plants per hectare | 2,500-3,000 |
| Yield per hectare | Up to 18,000 kg/ha |
| Harvest | 20 September - 10 October |
| Fermentation temperature | 17–19 °C |
| Fermentation | Approximately 40 days |
| Production technique | Metodo Charmat (presa di spuma in autoclavi di acciaio inox) |
| Wine making | Soft pressing with pneumatic presses, static decantation of the must, fermentation at controlled temperature (17–19 °C) with selected yeasts; ageing on fine lees in stainless steel for 3 months; secondary fermentation using the Charmat method in stainless steel autoclaves for about 40 days; tartaric stabilisation at -4 °C and microfiltration before bottling. |
| Aging | Maturation and resting on fine lees in stainless steel for three months. |
| Total acidity | 6.0 gr/L |
| PH | 3.2 |
| Allergens | Contains sulphites |