Not all Prosecco is as good as it should be, but Adami has long been at the forefront of quality and its lineup of sparklers sets the benchmark against which other Prosecco wines are judged. Historical testimony confirms that, even in the Middle Ages, these wines were sought after for "export to Venice, into Germany and even to the Polish Court" as written in 1606 by the court authority of Conegliano, Zaccaria Morosini. In the second half of the 19th century, following the disastrous epidemics of phylloxera and downy mildew in Europe, Prosecco (the grape is now called Glera, while the name Prosecco is reserved for the wine only) imposed itself over the other grape varieties cultivated here due to better resistance and greater productivity, plus the high quality of its wines. Following in the footsteps of grandfather Abele and father Adriano, current owners Armando and Franco, both of whom graduated in Oenology, have updated Adami’s refined technological capacities and the wines have never been better. Adami produces around 70,000 bottles per year.
'Bosco di Gica' is the ancient name of the location where the family vineyards are grown and is also the name of their best selling Brut Prosecco. Pleasantly acidic and possessing a complex fragrance, it is an excellent aperitif, but also a versatile sparkler complementing fish, shellfish and crustacean dishes. It should not be served too cold (minimum 7-8°C), as overly cold temperatures greatly diminish this wine’s delicate qualities.
Garbèl is another versatile sparkler and its 13 grams of residual sugar place it between the Brut and Extra Dry styles in terms of residual sweetness, and help it accompany a whole meal or act as a delicious aperitif.
The Giardino vineyard (historically 'vigna Zardin') has been in the Adami family since 1920. The Vigneto Giardino Dry Prosecco is one of Italy’s very best, with a remarkable fruity fragrance that is delicately aromatic. Though it can age a few years, it is best consumed young when it is at its fresh and bubbly best.