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Wine Advocate
Adami, 2016 Adami Valdobbiadene Prosecco Superiore 'Col Credas' Brut

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"To meet market demand, Franco Adami decided to make a Brut single-vineyard (Rive) expression of Prosecco Superiore, although I prefer the dry (or as Adami calls it "Asciutto") version of the Glera grape. Hey, this wine is great too. The 2016 Valdobbiadene Prosecco Superiore Col Credas Rive di Farra di Soligo Brut is firm and precise with determined tones of white peach, anise seed and powdered licorice. This friendly sparkler offers cooling menthol notes on the close."
–Jun-17

Adami, 2016 Adami Valdobbiadene Prosecco Superiore 'Col Credas' Brut


Adami, 2016 Adami Valdobbiadene Prosecco Superiore 'Col Credas' Brut

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WINE
2016 Adami Valdobbiadene Prosecco Superiore 'Col Credas' Brut
Adami

VARIETAL: 100% Glera from Valdobbiadene Prosecco Superiore Rive di Farra di Soligo.

VINEYARD: “Rive” is the local dialect term that denotes steep hillside vineyards. Vines grow on a steep slope with south- and southeast-facing vineyards oriented along relief contours. The dry, clay, nutrient-poor soils are fairly shallow and bedded in calcareous rock. The climate is mild with cold winters and warm but not humid summers.

FERMENTATION: The fruit is lightly pressed with a bladder press and uses gravity settling of must. Fermentation takes place at controlled temperatures with cultured yeasts. The maturation occurs on the fine lees in steel for 3 months.

The secondary fermentation uses “Metodo Italiano” in steel pressure tanks, which involves a cold tartrate stabilization and tight filtration before bottling to remove spent yeast from sparkling wine. This cycle lasts for approximately 40 days. The wine has a bone-dry finish (4 g/l).

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Fact Sheet (download PDF)

Case Card (download PDF)

Producer Page: Adami