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Prosecco di Valdobbiadene Superiore Brut Nature 'Col Fondo Sui Lieviti' Adami
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Prosecco di Valdobbiadene Superiore Brut Nature 'Col Fondo Sui Lieviti' Adami


The Prosecco di Valdobbiadene "Col Fondo" by Adami is a sparkling wine refermented in the bottle, without disgorging, with the presence of yeasts on the bottom. With a slightly cloudy appearance and a brilliant and fine perlage, it is characterized by aromas of bread crust, fresh notes of citrus, white pulp fruit and memories of yeast. The taste is light, very fresh and dry, with a lively and very smooth sip

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Prosecco di Valdobbiadene-Conegliano DOCG


Glera 100%


Alcohol content

11 %


75 cl Bottle


Fermentation and aging in steel. Refermentation in the bottle, without disgorgement


2 years in large casks of Slavonian oak

Additional Notes

Contains sulfites


Adami's Prosecco di Valdobbiadene Superiore Brut Nature "Col Fondo Sui Lieviti" is an a great example of the type, as well as a distinctive bottled refermented wine of beautiful complexity. That of the Adami family is a history that can boast deep roots, as the founding of the winery dates back as far as 1933, and since then the idea of combining tradition with a constant search for quality has always been at the heart of the winery's intentions. Today the winery, which has 13 hectares planted with vines and a considerable production of bottles, is led by Franco and Armando Adami, who are also involved in the consortium for the protection of Prosecco, since the vast production spread in the area (and not only) has given birth to many products of little significance and of little territorial adherence. The vineyards, which are rather impervious, put the vintners to the test, but they know how to repay those who treat them with care and diligence, as in the case of the Adami family. An institution.

Brut Nature "Col Fondo Sui Lieviti" is made from pure Glera grapes grown in the Prosecco di Valdobbiadene area and sourced from vineyards resting on hilly terrain with steep slopes and southern exposure. While in the vineyard maximum attention is paid to grape ripeness and yield containment, in the winery temperature-controlled fermentation and refinement and resting on the noble lees in stainless steel for three months are continued. Secondary fermentation takes place according to the traditional method in use in the Treviso hills for many generations, that of refermentation in the bottle.

Adami's Prosecco "Col Fondo" presents itself in the glass with a straw-yellow robe and fine, persistent bubbles. The nose is iridescent and complex for the type, squaring hints of bread crust, golden apple, citrus peel and notes related to aging on yeasts. The sip knows how to be both convivial and complex, endowed with a long salty note that invites to keep on drinking. Joyful.


Cloudy straw yellow with fine and delicate perlage


Very fresh, light, drinkable and lively, with saline extension


Fresh and young notes of citrus, apple pulp, floral fragrances, bread crust and hints of yeast