Garbel Prosecco Treviso Adami
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Description
- OUT OF STOCK
- In the local dialect, the word "garbèl" expresses the pleasant sensation of freshness and lightness
- The Garbèl is suitable both as an aperitif and with dishes of subtle flavor
Additional product information
- Designation
- Garbèl Prosecco DOC Treviso Brut
- Vintage
- The second fermentation (Charmat method) takes place in February 2022
- Flavour
- Brut
- Winery
- Adami
- Grape variety
- Glera
- Designation of Origin
- DOP Prosecco Treviso
- Vinification
- Soft pressing with air press, static clarification of the must, fermentation under controlled temperature (17-19°C) with selected yeasts. Refinement and yeast contact on noble lees in steel for three months. Perlage technique "Metodo italiano" in autoclave in steel. Temperature during the second fermentation: 15-17°C. Cold stabilization of the tartar (-4°C). Microfiltration before bottling to separate the yeast and the sparkling wine. Cycle duration: about 40 days
- Characteristics
- Dripping yellow color. Dense foam, fine and persistent perlage. Aroma Very rich with notes of ripe fruit such as peach, yellow apple and melon. Balance and delicacy along with aromatic notes of great freshness. Taste Pleasantly acidic and spicy, fresh and fruity. With good fullness and length. Harmoniously it corresponds perfectly with the fragrance
- Food recommendation
- Always suitable as an aperitif and to accompany appetizers of various kinds or salty pastries
- Drink temperature
- 8-10 °C uncork bottle at moment of serving
- Analysis values in g/l
- Total acidity: 6 - total residual sugar: 12
- Net quantity
- 0,75 l
- Producer
- Adami - 31020 - Colbertaldo di Vidor - Italy
- Indication of allergens
- CONTAINS SULPHITES
- Awards
- GAMBERO ROSSO ISSUE 2022: two glasses out of three possible --- GAMBERO ROSSO ISSUE 2021: one out of three possible glasses --- I VINI DI VERONELLI ISSUE 2021: one star (80-85/100 points)
- Region
- Prosecco
- Soil condition
- Heterogeneous, many moraine hills, terraces and alluvial plains. Clay soils often calcareous, thinner and drier at higher altitudes. Deeper and richer in the plains
- Alcohol content
- 11% vol