Garbel in local dialect means fresh, dry. A dense cascade of pin-point bubbles. The ample nose releases
crisp-edged, complex fruit notes, and the palate is full-flavored with a crisp acidity. A wonderfully versatile
Wine Advocate 87 points - The NV Brut Prosecco Garbel has good up-front generosity and plenty of appeal. Pears, green apples and flowers inform the creamy, expansive finish. Anticipated maturity: 2012-2014. Lot 2011 L43 1.
Among the most simpatico of Italian sparkling wines, Prosecco names both a grape of the Veneto and perhaps its single most
popular wine. From the fully-sparkling spumante style embodied by this particularly fine example to the more gently effervescent
frizzante offerings, Prosecco embraces both nuance and diversity. For example, aerodynamics aside, Prosecco can vary from delicately
sweet to bone dry. Garbel, in the ancient local dialect, connotes both dry and crisp and pleasantly tart. Grown on terraced hillsides
of 450-650 feet, Garbel gleams a liquid straw yellow in the glass. With a creamy mousse and a delicate, persistent cascade of bubbles
lifting ripe fruit notes of pear, yellow apple and melon, Garbel’s excellent balance and fi nesse should be served, chilled, as an aperitif,
for celebratory toasts, and as an accompaniment to any kind of appetizer or snack. Whether made from the charmat method, the more
complex, costly and time consuming methode champenoise, or a rather simple type of refermentation in the bottle, Proseccos deliver
delightful summer quaffing at less than half the cost of French champagne from the district. Salut!
|(100% Glera). Garbel translates to dry and crisp. Made using the Charmat method, the grapes are gently pressed and
fermented on its lees for three months in stainless steel.
|Following their grandfather Abele and father Adriano Adami, the younger generation, Armando and Franco Adami have brought a refined technological approach to the art of producing some of the region's best spumantes. Their success is demonstrated in part by Franco's current leadership as president of the Valdobbiadene Consorzio. In 1920 grandfather Abele Adami purchased the Giardino vineyard wich is shaped like an amphitheatre on a south facing slope. It is planted on shallow calcareous soil on bedrock, which crops out occasionally. From this vineyard the Adamis produce their greatest spumante, Vigneto Giardino, recognized as Prosecco's first cru in 1933 and considered the benchmark for Prosecco ever since. The family's other vineyards in the historic Valdobbiadene zone are planted on steep hills, where mixed soils predominate. This clay-like, often calcareous, low nutrient and well drained soil is fairly shallow, particularly at higher elevations. Cartizze, a long celebrated cru also lies here as well as prestigious individual vineyards. Additional vineyards at lower altitudes are located in the Colli Trevigiani area with ideal conditions for expressing the typical fruit notes of the Prosecco grape. Adami's customary spumante production is light pressing with bladder presses, settling of must, fermentation at controlled temperatures (64°- 68°F) with cultured yeasts, followed by contact with fine lees in stainless steel for 3 months. The second fermentation is made with the Metodo Italiano (Charmat) in steel pressure tanks. Adami has been recognized by Gambero Rosso as one of Italy's top Proseccos year after year.