Adami Bosco di Gica Prosecco Valdobiadenne Paul Cluver The Graciano varietal adapts very

The Graciano varietal adapts very well to a hot climate such a Navarra

The wine is aged for 16 months in American oak which brings some spice and vanilla to the nose and palette

For drinking now to 2025+

but finishes salty and nutty with great acidity

patient cellaring to create an elegant

Adami Bosco di Gica Prosecco Valdobiadenne Paul Cluver The Graciano varietal adapts veryFounded in the 1920s the Adami family have been producing Prosecco in the foothills of the Dolomites for 3 generations. The vineyards here are planted on steep south facing slopes that take advantage of the chalk and clay rich soil that lie in the Superiore e Cartize DOCG area between Conegliano and Valdobbiadene. The wine itself is named Bosco for the once heavily wooded area in which the vineyards are now planted (Gica Wood). Traditionally fermented