Adami

Adami has long been at the forefront of quality Prosecco production, setting the benchmark against which other Prosecco wines are judged.


Historical testimony, from the court authority of Conegliano, Zaccaria Morosini written in 1606, confirms that, even in the Middle Ages, these wines were sought after for "export to Venice, into Germany and even to the Polish Court". In the second half of the 19th century, following the disastrous epidemics of phylloxera and downy mildew in Europe, Prosecco imposed itself over the other grape varieties cultivated here due stronger resistance and greater productivity. It is important to note, the grape used for Prosecco is now called Glera, while the name Prosecco is reserved for the wine only.


In 1920, Abel purchased the natural amphitheatre vineyard from Count Balbi Valier. Two generations later, 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. Today, Adami produces approximately 750,000 bottles per year from 50 hectares, which includes 12 they own.


'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. The Giardino vineyard (historically 'Vigna Zardin') has been in the Adami family since it was originally purchased in 1920. The Vigneto Giardino Dry Prosecco is one of Italy’s very best, with a remarkable fruity fragrance that is delicately aromatic.

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(Col Fondo, 2019) "Wait, is this Prosecco? You could have fooled me, as the 2019 Valdobbiadene Col Fondo Brut Nature transcends our expectations. It lifts up with an intense display that mixes stone dust with potpourri, flowery undergrowth, crushed green apples and, finally, toasted brioche. It’s sharply focused and teeming with nervous energy, as a cooling wave of fine bubbles and acids massages the palate. This is focused more on salty minerals and tension than fruit, yet it finds wonderful balance and leaves the mouth watering for more." 92 points, Eric Guido, Vinous (December 2020)