The Wine Company



Solid roots of effort and tradition are the foundation of wines that are exuberant and full of fruit. Following their grandfather Abele and father Adriano, Armando and Franco Adami have brought a refined technological approach to the art of producing some of the Valdobbiadene’s best spumantes. The success of their Prosecco production is demonstrated in Franco’s current leadership as president of the Valdobbiadene Consorzio. The family expresses their values through hard work, respect for human relationships, and a sense of hospitality and continuity between past and present.

In 1920 Grandfather Abele Adami purchased the “Giardino” vineyard. Shaped as a south-facing amphitheater, its shallow calcareous soil is set on the underlying bedrock.

The Prosecco vines, clinging to chestnut stakes, unwind themselves into snake-like rows. It is here that the Adamis nurture the production of their greatest spumante, Vigneto Giardino, recognized as Prosecco’s first “cru” in 1933. A wine of legendary status for over eighty years, it is still the benchmark for Prosecco today.

The family’s other vineyards include those in the steep Valdobbiadene hilly area, where mixed soils predominate. This clay-like, often calcareous, low-nutrient and well-drained soil is fairly shallow, particularly at higher elevations. The climate is generally moderate, with cold winters and warm, but not humid, summers. Adami also has vineyards in the Colli Trevigiani area, which is just outside the historical DOC. These vineyards are at a lower altitude but still enjoy a similar climate of cool nights and hot days, ideal conditions for expressing the typical fruit notes of the Prosecco grape.

Adami’s standard spumante production is light pressing with bladder presses, settling of must, fermentation at controlled temperatures (18-20°C) with cultured yeasts, followed by contact with fine lees in stainless steel for three months. The second fermentation is made with the “Metodo Italiano” (Charmat) in steel pressure tanks, and the standard production cycle is about 40 days. Second fermentation occurs all year in order for the Prosecco to always be fresh and crisp.

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