Our commitment:
Our wines
Valdobbiadene — The commune selections
The Rive
Vigneto Giardino
The Rive
Col Credas
Superiore di Cartizze
Cartizze
Valdobbiadene — I Classici (The Classics)
34 Impronte
Dei Casel
34 Impronte
Bosco di Gica
Sur lie
Col Fondo
Prosecco di Treviso DOC
Garbèl
The Adami dictionary
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Prosecco
Prosecco is a winegrowing area extending over two regions of Italy: Veneto and Friuli-Venezia Giulia, subdivided into 9 provinces and 556 communes. Within this area is a historic zone of 15 communes, extending from Conegliano to Valdobbiadene, in the province of Treviso.
Prosecco Superiore
The band of hills between Conegliano and Valdobbiadene contains the zone of Conegliano Valdobbiadene Prosecco, which obtained the DOC designation in 1969 and the DOCG on 1 August 2009. The Prosecco here enjoys the designation Superiore because of the significant quality that it achieves naturally, thanks to its soils and local climate unique to these hills.
Rive
A Venetian dialect term for the steep hillslope vineyards in 43 selected communes within Valdobbiadene, whose names indicate the precise source of the grapes. Recognised in the Valdobbiadene production regulations, RIVE sparkling wines are made from grapes harvested by hand and vinified separately, with the year of harvest on the label.
Hours worked per hectare
A unit of measure that indicates the hours worked by one or more persons on a hectare of vineyard (10,000 m2) over a period of usually 12 months. The hours of work per hectare, along with other parameters, rise as the steepness of the slope increases: Garbèl 350 h/ha; Vigneto Giardino and Col Credas: 1,000 h/ha.
Toponimo
(From the Greek , tòpos, “place”, and ònoma, “name”) a toponym is the specific name of a geographical place; examples in the Conegliano Valdobbiadene zone are Giardino, Credazzo, Cartizze, etc.
Glera
A white-wine grape variety with hazelnut-coloured canes that produces large, long clusters with golden yellow berries. To be designated Prosecco, a wine must, among other requirements, be made from at least 85% Glera.
Spumante
Spumante (the collective Italian term for sparkling wine) is made by the alcoholic fermentation of grape must or wine and is distinguished, when its bottle is opened, by the production of CO2 deriving exclusively from its (re)fermentation, which, if stored at 20°C in a closed container, contains a pressure of not less than 3.5 atmospheres.
Sparkling base wine
Wine made through the natural alcoholic fermentation of the must. It is not for consumption, but fortransformation into sparkling wine. Whatever the method – Italian or Classic -, producer, or grape variety, its quality is fundamental for the identity, finesse, and longevity of a sparkling wine.
Secondary fermentation
The totally-natural secondary alcoholic fermentation takes place in high-pressure steel fermenters for the Italian Method and in glass for the Classic Method. This natural process produces the CO2 that through its pressure makes the wine sparking. Adami performs some 90 secondary fermentations over the year; it adopts this production method in order to create the GUSTO ADAMI, or Adami taste, for the world, that sensation on nose and palate of finesse, cleanness, vibrancy, vitality, and crisp freshness.
Asciutto (Dry)
Since 1933, Asciutto, or dry and clean, is Adami’s way of making wine: the finely-balanced, harmonious sensory sensation between velvety smoothness and crisp acidity, neither sweet nor astringent, one that leaves the mouth both clean and dry. Asciutto, then, expresses the concept of natural and pleasurable drinkability, both when the wine is enjoyed by itself and when it accompanies lighter dishes. The quality of Asciutto is the natural sensory result of the gentle (but not excessively soft) pressing of the grapes.
Dosage
Indicates the quantity of natural sugar remaining in the wine after the secondary fermentation, both in the Italian and Classic methods. Adami uses only grape sugar. This gives rise to the different types: Brut Nature, Extra Brut, Brut, Extra Dry, Dry.
Macedonia
Adami loves to define macedonia, or the Italian fresh-cut mixed-fruit cup, as the bouquet’s complex, immediate—but not repetitive—sensation of various and heterogeneous kinds of fruit.
Vintage-dated