Adami Bosco di Gica Prosecco Superiore
Critical AcclaimAll Vintages
For over 90 years Adami has produced only Prosecco Valdobbiadene DOCG and Prosecco DOC Treviso in its various types and expressions, both traditional and more modern, linked to the diversity of each single hill. They are Prosecchi specialist!
In 1920, Abel, the grandfather of the current owners, purchased a natural amphitheater vineyard, Vigneto Giardino. This beautiful site with fantastic potential was the ideal place to start out, with the help of his son Adriano.
Abel had the inspired intuition of separating this vineyard from the others, and in 1933 presented it at the Mostra Mercato as his Riva Giardino Asciutto, the first single vineyard selection from Valdobbiadene. A wine of legendary status for over eighty years and still the benchmark for Prosecco today.
The 1980s saw the arrival of the third generation, with the newly qualified oenologists Armando and Franco Adami, combining family traditions with specialization and technology. Adami now produces about 750,000 bottles with grapes from 50 hectares of vineyards, 12 of their own land, the rest farmed by other small growers with time-honored links to the winery and sharing its commitment to quality.
The steepest hills with the best soils and exposition, Valdobbiadene (also called Conegliano Valdobbiadene) is the historic area covering 15 municipalities between the two villages of Conegliano and Valdobbiadene. Collectively it is recognized as the Prosecco Superiore DOCG. This very small area—only 7,000 hectares—of extreme terrain is in the heart of the larger Prosecco zone.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.