Adami Prosecco Garbel Brut

Description

Prosecco Garbel Brut is produced by the Adami family business, which began in 1920 after purchasing a vineyard from Count Balbi Valier. This vineyard gave birth 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.

The Adami Prosecco di Treviso DOC Garbel Brut owes its name to the local dialect, in fact the term “Garbel” expresses the sensation of freshness and pleasant lightness. Thanks to the particularity of this wine being produced only from Glera grapes grown in the plains, its label is applied horizontally unlike the other wines in the family which are arranged vertically. Coming from a alluvial soil, the soil is rich and deep, predisposed for fresh and pleasant wines, it is harvested between September and October. After a soft pressing with pneumatic presses, the must is decanted and fermented at a controlled temperature with selected yeasts and aged on the noble lees for three months in steel. The most important and delicate part that distinguishes the Adami family is the prise de mousse which lasts 40 days and takes place in steel autoclaves. Before being sold, the wine undergoes tartaric stabilization at -4°C and microfiltration to separate the yeasts from the sparkling wine before bottling and subsequent sale.