The Adami Winery

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With Prosecco becoming increasingly popular in recent years, particularly in international markets, it is perhaps no surprise that a number of Italian winemakers are finding that they enjoy increasing levels of prominence compared to what they had previously enjoyed domestically. This has allowed for increased production of Prosecco and similar Italian sparkling whites, which has, in turn, ensured that a number of producers have expanded in recent years.

Once such winemaker is the Adami producer, which already has a strong name thanks to the quality of the Prosecco they create in domestic markets and is now gaining all of the recognition they deserve internationally as well. Here we will be taking a more in-depth look at the company and its history, before examining one of the Proseccos that is starting to gain acclaim in recent years.

The History

The story of the Adami family starts in 1920, when the man lovingly referred to as Grandfather Abele Adami made the decision to purchase the Giardino vineyard with the intention of creating wines that could be enjoyed by the family and perhaps sold in the local area. The vineyard, which is a shaped like a south-facing amphitheatre, had gained attention in the past because of its calcareous soil, which is set on an underlying layer of bedrock, which is perfect for the growing of a number of varieties of grape.

However, it was the Glera variety that has interested Abele Adami the most, with the existing vines, which cling to gorgeous chestnut stakes, unwinding themselves beautifully and producing grapes that could be used to make some truly stupendous wines. It was with these very vines that the Adami family began to make its name, as this grapes allowed for the production of a Spumante that would come to be known as Vigneto Giardino, which is now a legendary Prosecco that has also come to be known as the very first “cru,” a title that it attained in 1933 due to its immense quality and one that it is held right through to the present day.

Many consider these Prosecco to be the benchmark against which all others are measured in Italy, though the wine itself took some time to start gaining the international acclaim that it deserves and has only recently started to take of in the wake of the increased interest being shown in Prosecco as a whole by countries like England and the United States.

The success of this Prosecco allowed the family to begin expanding their operations, resulting in the purchase of a number of other vineyards in the surrounding area. They now own land in the Valdobbiadene area, which is well-known for its hills providing fairly unique growing conditions thanks to an interesting mixture of soils. The cooler climate found on these hills offers the Adami family a range of new options when it comes to their wine, thus allowing them to experiment a little bit more with production.

They also maintain vineyards in the Province of Treviso, which are at a lower altitude by enjoy similarly cool conditions to the vineyard at Valdobbiadene during the night time, while enjoying much warmer weather during the day. This provides the ideal growing conditions for the Glera grape that the family uses so much in the wide majority of their wines.

The family’s production methods, which are now overseen by Abele Adami’s grandchildren, are dedicated to making the Prosecco they produce as fresh and crisp as possible. They make use of bladder presses to lightly press the grapes and settle the must, fermenting the resulting liquid at temperatures of 18-20 degrees Celsius, making use of cultured yeasts in the process. They then allow the mixture to make contact with fine lees in stainless steel for three months, thus completing the first fermentation process.

The wine then moves into the secondary fermentation, which is inspired by the Charmat method that has been so popular amongst the Italian producers of sparkling white wine for so many years. Adami uses steel pressure tanks to achieve this fermentation, thus preserving the aromas of the grape and allowing it to develop the fruitiness that is so typical of a god Prosecco. This process occurs over 100 times every single year, thus ensuring that the resulting Prosecco is every bit as crisp and fresh as consumers expect.

Armando and Franco Adami have dedicated themselves to following in the footsteps of their grandfather Abele and father Adriano, ensuring that the wines they produce stay close to the family’s own traditions. By refining the approach taken by their grandfather and making use of more modern techniques during the fermentation process, the family continues to produce some absolutely exceptional wines that express the values that they hold dear. Hard work, respect for their relationships, respect for the land and a continuity between past and present are the things that define the wines they produce, one of which we will be taking a look at right here.

Adami Prosecco Bosco di Gica Brut

Made predominantly using the Glera grape, with just a touch of Chardonnay thrown into the mix to balance out the flavour, the Adami Prosecco Bosco di Gica Brut has the beautiful straw yellow colouring that Prosecco is commonly known for.

When brought to the nose you will be greeted with a rich and delicate bouquet that features strong notes of fresh fruit that include peach and yellow apple, alongside some gorgeous floral notes like acacia blossom and just a hint of wisteria.

After experiencing the joys of this bouquet, you will be well-prepared for the balanced and crisp taste, which offers just a hint of spiciness that is certainly detectable without being so overpowering that it cannot be enjoyed.

The beautiful, lingering flavours will be enjoyed for a long time after consumption, with the wine making the perfect aperitif or standing as an excellent choice to serve alongside fruit-based desserts. Adami has a reputation for creating some of the best Proseccos in the entire world and they have lived up to that reputation with the Adami Prosecco Bosco di Gica Brut.

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