Adami NV Bosco di Gica Prosecco Superiore DOCG

Tasting notes
A pleasantly savory flavour, fresh, fruity and round with aromas of apples and flowers. It goes well with numerous Italian dishes, especially seafood risottos, but also with porcini mushrooms.

Why we recommend this wine
There is prosecco and then there is prosecco. This is top of the range from the Valdobbiadene DOCG.

The wine
Comprising Glera 93-97%, Chardonnay 3-7% grapes. Bosco di Gica is the ancient name of the area where the first family vineyards are located. It has a heterogeneous terrain. There are a large number of hills with soil clayey, often calcareous, with sandstone and marl, thin, dry and shallow, especially at higher altitudes. Hills often with steep slopes arranged in rotation with prevailing exposure to the South.
The pressing takes place with pneumatic presses and static decantation of the must. Thereafter a controlled temperature fermentation (17-19°C) with naturally selected yeasts and then a three month rest on the noble lees in steel. The second fermentation takes place with using the Italian method – see Did You Know below

The wine estate
Founded in 1920 it is now under the control of the 4th generation of the family. They own 34 vineyards in the area and each is treated separately; some are bottled as single vineyard Proseccos such as this one whilst others blended.

Food and wine
It is worth trying with linguine with cockles, the classic platter of cold meats and also asparagus and radicchio. Finally, how about a savory pie with ricotta, carrots and peas? Refer also to our food and wine pairing guide, click here.

Did you know?
The Charmat method used for Prosecco (and many French sparkling wines) involves single fermentation in tank, flowed by a pressurised bottling. By contrast, Champagne is fermented twice with the secondary fermentation conducted in bottle
The Charmat method begins, like the traditional method, with the creation of an uncarbonated base wine. This wine is mixed with a measure of sugar and yeast (together called the liqueur de tirage), then put in a large stainless steel pressure tank, or autoclave. The yeast and sugar cause a second fermentation in the closed tank, which is held under pressure so the carbon dioxide from the fermentation is forced into the wine. The second fermentation takes one to six weeks, after which the fizzy wine is immediately filtered and bottled. The dosage is added at bottling, usually to a brut level of sweetness (6–12 grams of sugar per liter).