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Adami Prosecco Col Fondo is a truly intriguing wine of long tradition but only fairly recent appreciation in the UK. Unlike most Prosecco wines, this Prosecco ‘Sui Lieviti’ (on the lees) has undergone a secondary fermentation in bottle as opposed to in a steel tank. Somewhat akin to a Pét-Nat, this method means that there is much more interaction between the dead yeast cells that are left after fermentation and the wine itself, which adds complexity, savouriness and texture. Read More
Adami Prosecco Col Fondo is a truly intriguing wine of long tradition but only fairly recent appreciation in the UK. Unlike most Prosecco wines, this Prosecco ‘Sui Lieviti’ (on the lees) has undergone a secondary fermentation in bottle as opposed to in a steel tank. Somewhat akin to a Pét-Nat, this method means that there is much more interaction between the dead yeast cells that are left after fermentation and the wine itself, which adds complexity, savouriness and texture.
When drinking this wine you have two choices. Either you can keep the wine vertical and pour the wine avoiding any of the ‘fondo’ or sediment into your glass. This will keep the wine clear and you’ll smell and taste much more of the fresh citrus and green fruit character. If you choose to store the wine horizontally and give the bottle a very gentle shake before opening, you’ll agitate the dead yeast cells that will impart much colour flavour into your glass. Arguably a more interesting way to drink, accompanying the green apple character will be much more bread crust and wet dough characteristic. There is a mouth-watering freshness to the wine and a subtle complexity that will get you talking!
Either way, this wine is the perfect consumed on its own or as accompaniment to antipasti or pizza!
Not all Prosecco is as good as it should be, but the Adami winery produces some of the finest examples of these ubiquitous bubbles. How can we be so sure it’s some of the best? Well, the key to finding great Prosecco is understanding the quality hierarchy. The largest area in terms of production and area is the DOC Prosecco area. Here grapes are grown on flat, fertile land, where diluted grapes are pumped into factories and production is mechanised for the bland, fizzy sweet sparkling wine we see everywhere.
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