Adami | Bosco di Gica Brut - NV

A straw yellow color. Creamy mousse and delicate, long-lasting bead. On the nose, it is 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 crispness. The palate holds delicious vein of acidity, displaying a crisp, savory mouthfeel. Generous, lingering flavors nicely mirror the nose and achieve perfect balance.

Reviews:

• Wine Advocate: A classic wine from one of the region's top producers, the Adami NV Valdobbiadene Prosecco Superiore Bosco di Gica Brut is steely and tonic with pummelo, white grapefruit and unripe pear. There are crisp mineral tones of crushed rock and sandstone. This is your quintessential Brut-styled Prosecco Superiore. The wine represents a blend of fruit from 34 different lots.

• Vinous: Luminous straw-green. Honey, white flowers, crushed rocks and lemon oil all come alive in this nicely chiseled, creamy yet vibrant Prosecco. Showcases gorgeous balance and plenty of early appeal, but also offers plenty of richness and depth. This serious, luscious Prosecco is my early candidate for Brut Prosecco of the year. The name of the wine derives from a very old forest located near the estate. Made from roughly 96% Glera and 4% Chardonnay.

Producer Information

For over 90 years Adami has produced only Prosecco Valdobbiadene DOCG and Prosecco DOC Treviso in its various types and expressions, both traditional and more modern, linked to the diversity of each single hill. They are Prosecchi specialist! In 1920, Abel, the grandfather of the current owners, purchased a natural amphitheater vineyard, Vigneto Giardino. This beautiful site with fantastic potential was the ideal place to start out, with the help of his son Adriano. Abel had the inspired intuition of separating this vineyard from the others, and in 1933 presented it at the Mostra Mercato as his Riva Giardino Asciutto, the first single vineyard selection from Valdobbiadene. A wine of legendary status for over eighty years and still the benchmark for Prosecco today. The 1980s saw the arrival of the third generation, with the newly qualified oenologists Armando and Franco Adami, combining family traditions with specialization and technology. Adami now produces about 750,000 bottles with grapes from 50 hectares of vineyards, 12 of their own land, the rest farmed by other small growers with time-honored links to the winery and sharing its commitment to quality.

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