12 Valdobbiadene Prosecco Superiore Bosco di Gica, Adami

VALDOBBIADENE PROSECCO SUPERIORE BOSCO DI GICA

D.O.C.G.

Name

Bosco di Gica Brut Valdobbiadene Prosecco Superiore

Classification

Denominazione di Origine Controllata e Garantita (D.O.C.G.)

Origin of name

Bosco di Gicais the ancient name of the area where the first family vineyards are located

Style

Sparkling

Grape varieties

Glera 95-97%, Chardonnay 3-5%

Viticultural area

Hill areas in the comuniof Valdobbiadene-Vidor-Farra di Soligo

Average altitude

180 - 300 m

Soils profile

Mixed soils, typical of morainic (glacial) origin of many of the area’s hills. Clayey, often calcareous, low-nutrient and well-drained; fairly shallow, in particular at higher elevations

Aspect

Steeply sloped hills, with vines contoured across the slope and generally facing south.

Climate

Moderate temperatures with cold winters and warm, dry summers. Average rainfall: 1,250 mm. with heaviest fall in June and November, lightest in January and August. Solar radiation, April-October: 92,745 cal/cm2

Training system

Double Archer, Cappuccina

Yield

Maximum135 quintals per hectare

Vine density

2,500 - 3,500 per hectare

Period of harvest

September 20 - October 10

Vinification

Light pressing with bladder presses, settling of must, fermentation at controlled temperatures (18-20°C) with cultured yeasts. Contact with fine lees in stainless steel for three months

Second fermentation

“Metodo Italiano” in steel pressure tanks. Second fermentation temperature 15-17°C. Cold tartrate stabilisation (-4°C). Tight filtration before bottling to remove spent yeast from the sparkling wine

Cycle length

Approx. 40 days

Technical data

Alcohol

11% vol

Sugar

9-10 g/l

Total acidity

6 g/l

pH

3.20

Atmospheres

4.80 / 5.00 bar

Sensory profile

Presentation: Straw yellow. Creamy mousse and delicate, long-lasting bead

Nose: Rich, with excellent fruit, releasing scents of yellow apple and peach, with notes of wisteria and acacia blossom. Wonderful balance and elegance complement a pleasurably crisp spiciness

Palate: Delicious vein of acidity, displaying crisp, savoury mouthfeel. Generous, lingering flavours nicely mirror the nose and achieve perfect balance

Food recommendation

Ideal as an aperitif, but also a wine to be enjoyed throughout a meal. Excellent with fish, shellfish, and other seafood. Goes well with any light, delicate dish

Serving temperature

Chill to 7-8° C before serving. An ice bucket is the perfect presentation

Serving glass

White wine glass, medium-wide. Avoid using tall, slender flutes: while they maximize enjoyment of the bead, they inhibit release of the wine’s bouquet

Cellaring

Store away from heat and light, but not in the refrigerator

Optimal time to enjoy

Bosco di Gica Brut displays its truest characteristics--crisp, fresh, and fruity--if consumed in the year after vintage. However, in the following years, if cellared under proper conditions, intensity of flavours and fruitiness will lessen somewhat, but the wine-lover may be pleasantly surprised by a greater complexity on nose and palate