• "Bosco di Gica" Prosecco Spumante di Valdobbiadene Superiore DOCG Brut

      “Bosco di Gica” Prosecco Spumante di Valdobbiadene Superiore DOCG Brut

      An elegant, fine sparkling and invigorating Prosecco Superiore with irresistible charm. Straw yellow, crystal clear and clean, with fresh aromas, wonderfully light and yet intense in taste. SUPERIORE.DE

      "Brilliant white gold with medium perlage. In the nose white peach and yellow apple, reminiscent of white roses. On the palate very balanced with elegant and delicate perlage, plays boldly with the tongue, fresh fruit from beginning to end, very harmonious in itself". Falstaff

      "Discreetly fruity; fine frothy, dark, delicate fruit, fine sweetness." Merum

      • Gambero Rosso:
      • Bibenda:
      • Doctor Wine:90 points
      • Merum:
      • Falstaff:93 points
      • Grape Variety: 100% Glera
      • Cultivation: close to nature
      • Expansion: Stainless steel
      • Vegan Clearing: yes
      • Development: Stainless steel tank
      • Filtration: yes
      • Alcohol Content: 11,00 % vol
      • Total Extract: 18,00 g/l
      • Total Acid: 6,00 g/l
      • Residual Sugar: 9,00 g/l
      • Sulfite: 110 mg/l
      • ph-Value: 3,20
      • Closure: Natural cork
      • Serving Temperature: 10-12 °C
      • Storage Potential: 2021+
      • Food Recommendations: Aperitif
      • Allergen Note: contains sulphites
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      stored air-conditioned

      03240300 ·  0,75 l · 18,00 €/l · Price incl. VAT, excl. Shippingavailable immediately

      13,50 €
    About the winemakers

    The core of the Prosecco region consists of the hilly DOCG zone around Valdobbiadene and Conegliano. The Prosecchi Superiore by Armando and Franco Adami also come from this area. The estate was founded shortly after the First World War by her grandfather Abele Adami in Colbertaldo di Vidor in Veneto. Initially it had only one vineyard, the Vigneto Giardino - at that time still called Riva Zardin. The progenitor recognised the great potential and the high quality of the area, which was already known in the Middle Ages for the production of excellent white wines. Today the Vigneto Giardino, a natural amphitheatre with vines embedded in the hills, is still one of the two excellent vineyards (called Rive) of the estate. Abeles son Adriano later expanded the winery and produced high-quality sparkling wines, mainly for the regional market. Since 1980 Casa Adami has been run by the third generation.

    The Adami brothers are guided by the principle of successfully combining a living tradition, the characteristics of the terroir, the latest wine knowledge and state-of-the-art technology in the vineyard and cellar. Not only have they polished up Prosecco's international reputation, but they have also brought out the true character of the historic Glera grape in the province of Treviso, with elegant sparkling wines rich in finesse, in years marked by excessive production and noticeable losses in quality. Armando and Franco, who had been president of the Consorzio di Tutela del Prosecco di Conegliano Valdobbiadene for nine years, even stopped producing two labels in order to give Prosecco sole control of their business. Freshness is the maxim - up to a hundred times a year the siblings fill their sparkling variations.

    The surroundings of the winery, with its view of the Dolomites, only appear rough and wild at first glance. The Casa Adami comprises around twelve hectares of vineyards in prime locations, which rise to altitudes of up to 400 metres. The cultivation area is well protected by warm light from the south. Adami has been cooperating with reliable small companies in a network for many years. They produce grapes whose quality meets the high standards of oenologists Armando and Franco Adami. In the year 2009 the winery was selected by the magazine 'wine & spirits' was selected as Winery of the Year. SUPERIORE.DE


    • Year of foundation: 1920
    • Owner: Family Adami
    • Oenologists: Armando and Franco Adami
    • Annual production: approx. 700,000 bottles
    • Vineyard: approx. 12 hectares
    • Conventional cultivation