Adami Bosco di Gica Valdobbiadene

To create this sparkling wine, only Glera and Chardonnay grapes are used, coming from the hills of the municipalities of Valdobbiadine-Vidor-Farra di Soglio. The soils are clayey and calcareous. The name Bosco di Gica derives from the ancient name given to the area where the first historic vineyards of the company were planted. The pressing is soft and is carried out with pneumatic presses, the must is left to settle statically. Fermentation takes place at a controlled temperature (17-19 ° C) and is done on selected yeasts. The must refines on the noble lees in steel for three months. The sparkling wine is made with the Italian method in steel autoclaves. Refermentation takes place at a controlled temperature of 15-17 ° C. Tartaric stabilization is carried out cold at a temperature of -4 ° C. Before being bottled it is microfiltered to separate the yeast cells from the sparkling wine. Foam is dense and fine and persistent perlage.