Garbèl, which in ancient local dialect means adry, crisp, pleasantly tart wine, is produced from the hilly vineyards in the Colli Trevigiani area. The ample nose releases crisp-edged, complexfruit notes, and the palate is full-flavored with a crisp acidity. A wonderfully versatile sparkler, Garbèl's 13 grams of residual sugar place it between the Brut and Extra Dry styles, making it perfect for wine bars as well as celebrations.
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About the Producer
In 1933, the quality of Abele Adami's sparkling wine was so well known that he was invited to represent the entire Prosecco region at a national showcase of Italian wines in Siena. For the occasion, Adami took the highly unusual step of bottling a single-vineyard wine - the first commercial example of a vineyard-specific Prosecco - producing the first vintage of the Adami "Vigneto Giardino" Valdobbiadene Prosecco. The Adami winery has continued to specialize in Prosecco production since that time. Abele's son Adriano began acquiring additional vineyards to increase the winery's production volume and broaden its scope. As a result, Adami today owns land or has well-established relationships with growers in most of the prized areas of the original Prosecco zone, which in 2009 was elevated to DOCG. In addition to the Giardino vineyard in the hamlet (or rive ) of Colbertaldo, Adami now also bottles a single-vineyard Prosecco from Col Credas in the rive (communal cru) of Farra di Soligo and from the famous Cartizze subzone. The winery also produces three blended Proseccos from the DOCG area and one (Garbèl) from the wider Prosecco Treviso DOC. In all, Adami works with around 34 different vineyards, each with its own character. In the vineyards, they practice sustainable viticulture, combining conventional and organic methods, including integrated pest management and low-impact anti-fungal treatments. In the winery, Adami goes the extra mile to deliver vibrant, elegant Proseccos. To maintain maximum freshness, the wines undergo their second, sparkle-inducing fermentation in small batches rather than all at once, soon after harvest. More than 100 individual batches throughout the course of a year. All bottles note the Pressa di Spuma , the month, and the year of the second fermentation on the label. The 1980s saw the arrival of the third generation, Adriano's sons Armando and Franco, both winemakers. Today, the fourth generation, Fabrizio, Claudio, and Cristina, are actively contributing, and working both in the vineyards and in the winery. Adami now produces more than 60,000 cases of sparkling wine from 125 acres of vineyards, a quarter of which are owned, and the rest farmed by small growers with time-honored links to the winery and a shared commitment to quality.
