'Garbel' Prosecco Treviso DOC Brut Adami

Prosecco Brut Garbel is produced in the province of Treviso and the name, in the ancient dialect of the area, means fresh and dry, referring to the wine. It is produced by the Adami winery which deals exclusively with Prosecco and operates in the Alta Marca Trevigiana area. For the production of Prosecco Brut Garbel, the glera grape is naturally used, as for any Prosecco. The ideal climate is the temperate one, with cold winters and hot but not muggy summers. The entire vinification cycle involves pressing with pneumatic presses followed by fermentation at a temperature between 17° and 20°. Finally, there is a stop in steel tanks on the noble lees for a period of 3 months. The second fermentation instead lasts about 40 days and takes place according to the Charmat method also called Martinotti in steel autoclaves. With a pleasant taste, it appears perfect for toasts and aperitifs accompanied by appetizers of various kinds.