The triumph of joviality in the essence of refermentation.

Wines are not born as Spumantes; they become them. And it is refermentation, a second fermentation that takes place in pressure-tight steel tanks, that makes the difference.
Thanks to this process, carbon dioxide is formed naturally, at the pressure necessary for the development of fine, persistent fizz, transforming still wine into spumante.

For over 90 years Adami has produced only Prosecco (Valdobbiadene DOCG and Prosecco DOC Treviso): Adami is therefore a SPECIALIST in Prosecco, in its various types and expressions, both traditional and more modern, linked to the diversity of each single hill.