Adriano Adami Garbel Prosecco Treviso Brut, Veneto, Italy

Adami makes Garbèl’s bubbles in successive small batches throughout the year, preserving the freshness that gives this Prosecco its identity. Offered here as the 2025 release, Adriano Adami Garbèl Prosecco Treviso Brut combines Glera with a small proportion of Chardonnay, bringing fragrant orchard fruit into a creamy, finely sparkling texture. Its name comes from a local dialect expression for pleasing crispness and dryness, an apt introduction to its refreshing finish.

Product Details:

• Grape Varieties: 100% Glera
• Alcohol: 11% ABV.
• Farming: Sustainable viticulture.
• Soils: Alluvial terraces and plains, with calcareous clay in parts of the growing area.
• Vineyard Elevation: Approximately 70–150 meters.
• Vine Training: Double arched cane and Sylvoz.
• Pressing: Gentle pneumatic pressing followed by gravity settling of the must.
• Primary Fermentation: Selected yeasts at 17–19°C.
• Lees Ageing: A minimum of three months in stainless steel before secondary fermentation.
• Sparkling Method: Martinotti-Charmat, with secondary fermentation in pressurized tanks at 15–17°C.
• Malolactic Fermentation: Not carried out.
• Finishing: Cold stabilization at approximately −4°C and membrane filtration before bottling.
• Dosage: 11–12 g/L, according to the producer’s technical sheet.
• Total Acidity: 5.5 g/L.
• pH: 3.20.
• Dietary Suitability: Vegan.
• Owners: Armando and Franco Adami.
• Winemaker: Franco Adami.

Sensory Description:

Straw yellow with a fine, persistent stream of bubbles, Garbèl offers peach, yellow apple and melon aromas. A creamy mousse gives the palate gentle breadth, balanced by crisp acidity and a lightly tangy finish. The fruit remains clear and fragrant throughout, with a clean, dry impression after each sip.

Winemaker's Background:

The Adami family’s winegrowing history began in 1920 and developed through successive generations in the hills of Valdobbiadene. Brothers Armando and Franco Adami continue that work, with the fourth generation now contributing in the vineyards and winery. Introduced in 2004, Garbèl draws from the broader Treviso production area and applies the family’s emphasis on careful blending and frequent small-batch secondary fermentations to an accessible everyday Prosecco.

Serving Suggestions:

Serve at 7–8°C in a medium-wide tulip glass. Enjoy as an aperitif with olives, crostini or lightly salted snacks, or pair with vegetable tempura, delicate seafood dishes and fresh cheeses.