Solid roots of effort and tradition have given the life-blood to wines exuberant, and full of fruit. Following grandfather Abele and father Adriano, the youngest generation, Armando and Franco have brought to the house of Adami a refined technological approach to the art of producing some of the best spumante wines of the Valdobbiadene. The direct involvement in the success of their Prosecco production is demonstrated in Franco’s current leadership of the Valdobbiadene Consorzio. This is how the family expresses the values of their land: sound work, respect for human relationships, a sense of hospitality and continuity between past and present. An estate, and above all, a family.
'Garbel' has a very ample and generous nose, releasing notes of ripe fruit, such as pear, yellow apple, and melon. Superb balance and finesse complement crisp, refreshing aromas. Pleasantly tart and full-flavored palate, with a crisp fruitiness. Admirable fullness, balance, and length, closely mirroring the aromatics of the nose.
Pairings: Pear & blue cheese salad, pizza, seafood pasta, raw fish crudo, sushi, caviar, caramelized onions.
How Prosecco is Made:
This is the most common method of producing Prosecco. Once the grapes have been harvested they are transported to the winery, where specially designed machinery presses the grapes very gently, so that only the free-run juice from the heart of the grape is extracted (100 kilograms of grapes should give no more than 70 litres of wine). This cloudy juice, known as the ‘must’, is then allowed to settle in a stainless-steel tank, where it is kept at a cool 5-10?C for around ten to 12 hours.
Once the cloudy part of the must has settled, natural yeast is added to the clear liquid and the fermentation process begins. The addition of yeast encourages the natural sugars in the grape juice to convert into alcohol. This first stage of the fermentation process usually takes between 15 and 20 days, during which the tank is kept at a constant temperature of 18-20C.
The base wine produced in this first stage is then blended with other types of wine before being submitted to a second phase, known as the prise de mousse. It is during this phase that the still wine is transformed into a sparkling wine. After being carefully blended and tasted, the still wine is introduced into pressurised,
stainless-steel tanks, along with yeast and sugar, which stimulate the production of bubbles of carbon dioxide in the wine. As soon as the wine has reached the desired alcohol level, it is cooled and filtered, and all of the yeast used in the fermentation process is removed. Some of the residual sugar is kept to give it a bit of sweetness, and finally the Prosecco is bottled under pressure, to ensure that it keeps its bubbles. This part of the production process tends to take around 30 days.