NV Adami Extra Brut Prosecco Superiore Valdobbiadene Dei Casel
Vinous Adami, NV Adami Extra Brut Prosecco Superiore Valdobbiadene Dei Casel
"Prosecco Superiore Valdobbaidene Dei Casel
Bright straw. Aromas and flavors of white peach, apricot and ripe citrus. Bright dense and juicy, with good richness and an almost tactile texture. Though this is still one of the best Extra dry Proseccos I tasted this year, it seems less precisely defined than Adami’s other wines I tasted (about 16 g/L residual sugar and 6 g/L total acidity). The word Casei is both the longtime nickname of the Adami family as well as the name of the small buildings in the vineyards that serve both as places where to store working utensils and to rest when the weather outside turns foul (a little like the ciabots of the Langhe)." –Dec-16
Robert Parker Adami, NV Adami Extra Brut Prosecco Superiore Valdobbiadene Dei Casel
"The NV Prosecco Extra Dry Superiore dei Casel is like Chablis with bubbles. There is wonderful delineation and clarity in the fruit. The Casel successfully reconciles stony, chalky notes and a creamy, expansive texture in a style that is absolutely delicious. This is Lot 28 0."
Stephen Tanzer Adami, NV Adami Extra Brut Prosecco Superiore Valdobbiadene Dei Casel
"Bright straw-green. Fresh white flowers, green apple and pear on the enticing nose. Gently sweet, fleshy and broad, offering pear and white peach flavors and a touch of chamomile. Finishes with good grip and above-average complexity and persistence. Well done. 90" –Sep-11
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NV Adami Extra Brut Prosecco Superiore Valdobbiadene Dei Casel Adami
"Dei Casel" is the local nickname for the Adami family. South facing vines grow 180-300 m above sea level in mixed soils, typical of morainic (glacial) origin. The steep slopes experience moderate temperatures with cold winters and warm, dry summers.
Fruit is lightly pressed with bladder press followed by settling of must. Fermentation takes place in temperature-controlled steel tanks for 3 months on the lees.
"Metodo Italiano" or Charmat method is used for secondary fermentation in steel pressure tanks in order to preserve the aromas of the grape and develop the typical frutiness.