Adami Bosca di Gica Brut Prosecco, Valdobbiadene Superiore, Veneto, Italy NV
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
DECANT Napa - 2999 Solano, Napa, CA
2999 Solano Avenue
Ste A
Napa CA 94558
United States
"Bosco di Gica" is the ancient name of the site of the familys first vineyard dating back to 1490.
- Winemaker: Franco Adami
- Farming: Sustainable
- Variety: 95-97% Glera; 3-5% Chardonnay, BRUT
- Terroir: Planted 100-300 m above sea level, these steep, south-facing vines grow in well-drained, mixed soils that are typical of morainic (glacial) origin. The regions moderate temperatures offer cold winters and warm, dry summers.
- Vinification: Fruit is lightly pressed with bladder presses followed by settling of the must. Fermentation occurs in temperature-controlled stainless steel tanks where the wine spends 3 months on its lees. "Metodo Italiano" or Charmat method is used for the secondary fermentation in steel pressure tanks for approximately 40 days in order to preserve the aromas of the grape and develop the wines typical fruitiness
- Scores: 91pts, Vinous
From our Jan 2021 Bottle Club Notes:
By definition, Prosecco is meant to be an easy wine that you sip on with light, salty foods while basking in the mountain sunshine that is indicative of Italys northern Veneto region. Made mostly from the Glera grape and via the Charmat method (tank fermentation), Prosecco has never meant to be taken as a serious wine, like that of Champagne or Franciacorta. Over the course of the 20th century, Prosecco producers did well to embrace and market its intended nature, often mixed in with light aperitivos (ahem, Aperol) to produce delicious spritzes.
At some point though, the mass production of the wine became out of hand, and the wines too sweet and candied. Today, many of our guests frown at the thought of Prosecco when we suggest something for quaffable, easy drinking. But hopefully, by now, youve come to realize that if its on our shelves, its earned a place at DECANTsf! Since opening, weve tasted a lot of Proseccos (since there is no shortage of options), but still there is only one producer that consistently stands out for us: Adami.
A third-generation family-owned winery, Adami was established in the 1920s by Abele Adami. Always a sparkling-production house, Abele Adami was chosen to represent the entire region of Prosecco at a national wine showcase in 1933. For the occasion, he took an unprecedented step to produce a single vineyard Prosecco. To this day, the Adami family remains one of only a handful of houses that produces single-vineyard Proseccos. As is typical of Prosecco, these sparklers will always have just a touch of sweetness to them, perfect for pairing with cured meats, mountain cheeses and for blending with light, bitter aperitivos. The Bosco di Gica vineyard is made from 97% Glera and 3% Chardonnay, and has only 1% residual sugar, making it great for sipping, but also worthy of splashing into your sundowner! — Simi Grewal
"Bosco di Gica" is the ancient name of the site of the familys first vineyard dating back to 1490.
- Winemaker: Franco Adami
- Farming: Sustainable
- Variety: 95-97% Glera; 3-5% Chardonnay, BRUT
- Terroir: Planted 100-300 m above sea level, these steep, south-facing vines grow in well-drained, mixed soils that are typical of morainic (glacial) origin. The regions moderate temperatures offer cold winters and warm, dry summers.
- Vinification: Fruit is lightly pressed with bladder presses followed by settling of the must. Fermentation occurs in temperature-controlled stainless steel tanks where the wine spends 3 months on its lees. "Metodo Italiano" or Charmat method is used for the secondary fermentation in steel pressure tanks for approximately 40 days in order to preserve the aromas of the grape and develop the wines typical fruitiness
- Scores: 91pts, Vinous
From our Jan 2021 Bottle Club Notes:
By definition, Prosecco is meant to be an easy wine that you sip on with light, salty foods while basking in the mountain sunshine that is indicative of Italys northern Veneto region. Made mostly from the Glera grape and via the Charmat method (tank fermentation), Prosecco has never meant to be taken as a serious wine, like that of Champagne or Franciacorta. Over the course of the 20th century, Prosecco producers did well to embrace and market its intended nature, often mixed in with light aperitivos (ahem, Aperol) to produce delicious spritzes.
At some point though, the mass production of the wine became out of hand, and the wines too sweet and candied. Today, many of our guests frown at the thought of Prosecco when we suggest something for quaffable, easy drinking. But hopefully, by now, youve come to realize that if its on our shelves, its earned a place at DECANTsf! Since opening, weve tasted a lot of Proseccos (since there is no shortage of options), but still there is only one producer that consistently stands out for us: Adami.
A third-generation family-owned winery, Adami was established in the 1920s by Abele Adami. Always a sparkling-production house, Abele Adami was chosen to represent the entire region of Prosecco at a national wine showcase in 1933. For the occasion, he took an unprecedented step to produce a single vineyard Prosecco. To this day, the Adami family remains one of only a handful of houses that produces single-vineyard Proseccos. As is typical of Prosecco, these sparklers will always have just a touch of sweetness to them, perfect for pairing with cured meats, mountain cheeses and for blending with light, bitter aperitivos. The Bosco di Gica vineyard is made from 97% Glera and 3% Chardonnay, and has only 1% residual sugar, making it great for sipping, but also worthy of splashing into your sundowner! — Simi Grewal
"Bosco di Gica" is the ancient name of the site of the familys first vineyard dating back to 1490.
- Winemaker: Franco Adami
- Farming: Sustainable
- Variety: 95-97% Glera; 3-5% Chardonnay, BRUT
- Terroir: Planted 100-300 m above sea level, these steep, south-facing vines grow in well-drained, mixed soils that are typical of morainic (glacial) origin. The regions moderate temperatures offer cold winters and warm, dry summers.
- Vinification: Fruit is lightly pressed with bladder presses followed by settling of the must. Fermentation occurs in temperature-controlled stainless steel tanks where the wine spends 3 months on its lees. "Metodo Italiano" or Charmat method is used for the secondary fermentation in steel pressure tanks for approximately 40 days in order to preserve the aromas of the grape and develop the wines typical fruitiness
- Scores: 91pts, Vinous
From our Jan 2021 Bottle Club Notes:
By definition, Prosecco is meant to be an easy wine that you sip on with light, salty foods while basking in the mountain sunshine that is indicative of Italys northern Veneto region. Made mostly from the Glera grape and via the Charmat method (tank fermentation), Prosecco has never meant to be taken as a serious wine, like that of Champagne or Franciacorta. Over the course of the 20th century, Prosecco producers did well to embrace and market its intended nature, often mixed in with light aperitivos (ahem, Aperol) to produce delicious spritzes.
At some point though, the mass production of the wine became out of hand, and the wines too sweet and candied. Today, many of our guests frown at the thought of Prosecco when we suggest something for quaffable, easy drinking. But hopefully, by now, youve come to realize that if its on our shelves, its earned a place at DECANTsf! Since opening, weve tasted a lot of Proseccos (since there is no shortage of options), but still there is only one producer that consistently stands out for us: Adami.
A third-generation family-owned winery, Adami was established in the 1920s by Abele Adami. Always a sparkling-production house, Abele Adami was chosen to represent the entire region of Prosecco at a national wine showcase in 1933. For the occasion, he took an unprecedented step to produce a single vineyard Prosecco. To this day, the Adami family remains one of only a handful of houses that produces single-vineyard Proseccos. As is typical of Prosecco, these sparklers will always have just a touch of sweetness to them, perfect for pairing with cured meats, mountain cheeses and for blending with light, bitter aperitivos. The Bosco di Gica vineyard is made from 97% Glera and 3% Chardonnay, and has only 1% residual sugar, making it great for sipping, but also worthy of splashing into your sundowner! — Simi Grewal
"Bosco di Gica" is the ancient name of the site of the familys first vineyard dating back to 1490.
- Winemaker: Franco Adami
- Farming: Sustainable
- Variety: 95-97% Glera; 3-5% Chardonnay, BRUT
- Terroir: Planted 100-300 m above sea level, these steep, south-facing vines grow in well-drained, mixed soils that are typical of morainic (glacial) origin. The regions moderate temperatures offer cold winters and warm, dry summers.
- Vinification: Fruit is lightly pressed with bladder presses followed by settling of the must. Fermentation occurs in temperature-controlled stainless steel tanks where the wine spends 3 months on its lees. "Metodo Italiano" or Charmat method is used for the secondary fermentation in steel pressure tanks for approximately 40 days in order to preserve the aromas of the grape and develop the wines typical fruitiness
- Scores: 91pts, Vinous
From our Jan 2021 Bottle Club Notes:
By definition, Prosecco is meant to be an easy wine that you sip on with light, salty foods while basking in the mountain sunshine that is indicative of Italys northern Veneto region. Made mostly from the Glera grape and via the Charmat method (tank fermentation), Prosecco has never meant to be taken as a serious wine, like that of Champagne or Franciacorta. Over the course of the 20th century, Prosecco producers did well to embrace and market its intended nature, often mixed in with light aperitivos (ahem, Aperol) to produce delicious spritzes.
At some point though, the mass production of the wine became out of hand, and the wines too sweet and candied. Today, many of our guests frown at the thought of Prosecco when we suggest something for quaffable, easy drinking. But hopefully, by now, youve come to realize that if its on our shelves, its earned a place at DECANTsf! Since opening, weve tasted a lot of Proseccos (since there is no shortage of options), but still there is only one producer that consistently stands out for us: Adami.
A third-generation family-owned winery, Adami was established in the 1920s by Abele Adami. Always a sparkling-production house, Abele Adami was chosen to represent the entire region of Prosecco at a national wine showcase in 1933. For the occasion, he took an unprecedented step to produce a single vineyard Prosecco. To this day, the Adami family remains one of only a handful of houses that produces single-vineyard Proseccos. As is typical of Prosecco, these sparklers will always have just a touch of sweetness to them, perfect for pairing with cured meats, mountain cheeses and for blending with light, bitter aperitivos. The Bosco di Gica vineyard is made from 97% Glera and 3% Chardonnay, and has only 1% residual sugar, making it great for sipping, but also worthy of splashing into your sundowner! — Simi Grewal