After World War I in 1920, Adami was established in Valdobbiadene by the pioneering efforts of Abele Adami. The family was among the first to separate their vineyards into single-cru sites. Today, fourth generation family members, Fabrizio, Claudio and Cristina manage the 124-acre property.
The grapes are sourced from the south facing hills of Cartizze in the commune of Valdobbiadene with a blend of 95-100% Glera and 0-5% Chardonnay. Subsoils are moraine and clay with shallow sandstones.
This Valdobbiadene Superior di Cartizze is pale in appearance with rather subtle aromatics and a fine effervescence. Fuji apple blossoms, lemon oil and stone peach skins rise to the forefront of the glass after opening. There is a graceful creaminess in the mid-palate along with an underpinning of elusive sweetness. All these elements are evenly integrated into a core balanced with the delicate minerality and saline. This is definitely a more gastronomic style of Prosecco.

By W Peter Hoyne