Prosecco di Valdobbiadene Superiore Extra Dry – Dei Casel – Adami – magnum

The Prosecco di Valdobbiadene magnum by the Adami winery

The extra dry Dei Casel prosecco from the Adami winery is produced with 93-100% Glera grapes and 0-3% Chardonnay grapes from the estate’s vineyards which are all located on the Conegliano Valdobbiadene hills. We are talking about very steep hills, mainly exposed to the south, where the soil is rich in clay, sandstone and marl. This prosecco takes its name, “Dei Casel”, from the old nickname given to the Adami family.

THE WINEMAKING

The harvest generally takes place between 20 September and 10 October. Once in the cellar, the winemaking starts with the grapes pressing and the must’s static decantation; the fermentation takes place at a controlled temperature which varies between 17 and 19°C, using only naturally selected yeasts.
The wine then ages in steel tanks, on the noble lees, for at least three months; the second fermentation takes place with the Martinotti method. Once the sparkling process is complete, the wine is bottled and left to rest for a few months in the cellar before being placed on the market.

Tasting the prosecco by the Adami winery

Straw yellow with a thick foam with a fine and persistent perlage; the aroma is broad and fruity, with pleasant hints of golden apple that intertwine with notes of peach, which in turn leave room for puffs of wisteria and acacia flowers, to close with whiffs of aromatic herbs. It is pleasantly savoury, fresh and fruity on the palate, with an excellent correspondence between aromas and flavour.

FOOD PAIRINGS

Excellent as an aperitif, it goes very well with fish and, in particular, with shellfish. However, it does not disdain dry pastries.

THE AWARDS

– Robert Parker 90/100
– 3 vines (wine of great stylistic and organoleptic profile) by the Italian Sommelier Association
– 2 glassed by the guide Gambero Rosso