Adami Valdobbiadene Prosecco Superiore dei Casel Extra Dry

Adami Valdobbiadene Prosecco Superiore dei Casel Extra Dry is a benchmark example of how refined and expressive Prosecco can be when it comes from the steep hills of Valdobbiadene. This non-vintage cuvée captures the bright, floral charm of Glera while offering more depth and finesse than everyday Prosecco. Bottled as Prosecco Superiore DOCG, it represents a higher tier of quality from one of the denomination’s most respected producers.

Tasting Notes
In the glass, dei Casel shows a pale straw-yellow color with brilliant highlights and a fine, persistent perlage that forms a delicate mousse. The nose is immediately inviting, with aromas of ripe pear, green apple, white peach, acacia blossom and wisteria, supported by hints of citrus zest and a faint touch of almond. On the palate, it is extra dry in the classic Valdobbiadene style: lively and fresh, yet with a gentle touch of sweetness that rounds out the crisp acidity. Flavors of crunchy apple, pear and stone fruit are layered with floral notes and a subtle mineral edge, leading to a clean, refreshing finish that lingers with notes of citrus and white flowers. Best enjoyed young for its vibrant fruit and elegance, it will show at its peak within 1–3 years of release.

Production
Sourced from hillside vineyards around Valdobbiadene in the Veneto, Adami’s dei Casel reflects the classic Prosecco Superiore terroir: steep, well-drained slopes with a mix of limestone and morainic soils, and a cool, ventilated climate that preserves acidity and aromatic intensity. The Glera grapes are harvested by hand to ensure careful selection of healthy, perfectly ripe fruit. After gentle pressing, the base wine is fermented in temperature-controlled stainless-steel tanks to safeguard the delicate floral and fruity aromas. The second fermentation takes place using the Charmat (Martinotti) method in pressurized tanks, allowing Adami to craft a wine with an especially fine, persistent mousse and a precise balance between freshness and the extra dry level of residual sugar.

Food & Serving
This Prosecco Superiore is a natural choice as an aperitif, but it also shines at the table. Pair it with antipasti like prosciutto and melon, lightly fried seafood, sushi and sashimi, delicate fish dishes, mild fresh cheeses or simple vegetable-based plates such as risotto with spring vegetables. Its touch of sweetness also works well with lightly spicy Asian cuisine. Serve well-chilled at around 6–8°C (43–46°F). Decanting is not necessary; simply pour into a tulip-shaped sparkling wine glass or a small white wine glass to allow the aromas to open and fully express themselves.

Producer
Founded in 1920 by Abele Adami in Valdobbiadene, Adami is one of the historic and most highly regarded names in Prosecco Superiore. The family was among the first to recognize and bottle single-vineyard Prosecco, famously releasing their Vigneto Giardino in 1933, long before Prosecco gained international fame. Today, Adami remains family-run and is widely respected for its meticulous work in the vineyards and its focus on hillside sites, which consistently yield wines of greater concentration and finesse. Their range, including dei Casel, is often cited as a reference point for quality in the Valdobbiadene Prosecco Superiore DOCG appellation.

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