Adami, NV Adami Brut Prosecco Superiore Valdobbiadene 'Bosco Di Gica'

"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."
Robert Parker
Adami, NV Adami Brut Prosecco Superiore Valdobbiadene 'Bosco Di Gica'

"Adami's NV Prosecco Superiore Bosco di Gica emerges from the glass with mineral-infused white fruit, smoke and crushed rocks in an intense, serious style of Prosecco I find appealing. This is Lot 36 0. Anticipated maturity: 2010-2012."
–August 2010
Wine Enthusiast
Adami, NV Adami Brut Prosecco Superiore Valdobbiadene 'Bosco Di Gica'

"Adami's Bosco di Gica is amoung our favorite Brut Proseccos. The wine is delicate and feminine with drying mineral tones followed by plush fruit and floral tones. Creamy foam and good acidity move it smoothly forward over the palate."
–June 2010
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NV Adami Brut Prosecco Superiore Valdobbiadene 'Bosco Di Gica'

95-97% Glera
3-5% Chardonnay

"Bosco di Gica" is the ancient name of the site of the family's first vineyard dating back to 1490. Planted 100-300 m above sea level, these steep, south-facing vines grow in well-drained, mixed soils that are typical of morainic (glacial) origin. The region's moderate temperatures offer cold winters and warm, dry summers.

Fruit is lightly pressed with bladder presses followed by settling of the must. Fermentation occurs in temperature-controlled stainless steel tanks where the wine spends 3 months on its lees.

"Metodo Italiano" or Charmat method is used for the secondary fermentation in steel pressure tanks for approximately 40 days in order to preserve the aromas of the grape and develop the wine's typical fruitiness.

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Producer Page: Adami