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Adami’s Garbèl Brut is drier than
most Proseccos and makes a perfect
warm-weather white or aperitif.
What You Need To Know
The founder of this family-owned
Prosecco firm, Abel Adami, had a keen eye for vineyards. In 1920,
he purchased a steeply terraced, vine-staked amphitheater,
that was later recognized as Prosecco’s first official cru. Today the
winery is run by brothers Armando and Franco Adami and that
vineyard has become famous as the source of one of Italy’s finest
Proseccos, Vigneto Giardino. Adami’s Garbèl bottling comes
from hilly vineyards in Treviso and, like Vigneto Giardino, is made
in a dry (brut) style.
Fruity lemon and white
Dry, crisp and light, with pear
and citrus flavors.
Hors d’oeuvres, fried foods,
salads, shellfish, smoked fish.