Title. Double click me.

This wine has now a fabulous bouquet of grapefruit and Seville orange, it noses savoury herbs such as sage, thyme, and rosemary. Also, the aroma of grapefruit and Seville orange. The medium-full body framed by zesty acidity and a hint of subtle spice notes on the finish. This little white gives extraordinary terroir and grape expression. Bright, light gold with green taints; ripe, summer fruit(citrus and peach, for example.) Easy to drink with a mere 12.5% AB, leading to a crisp and citrus finish. Yet the three months' lees augment the weight. So the palate with some texture is long enough; light-bodied. All these combined to give pure pleasure and simple joy.

The score is high at 94 by Luca Maroni, a native specialist in Italian wines.

Awarded Decanter 94 Points, this top Prosecco Superiore from Franco Adam described by Parker et al. as "pleasing all the senses thanks to bright aromas of peach and pear with light touches of honey and saffron. The finish is extra smooth and creamy with a distant touch of spicy effervescence." Parker added, "I have tasted old vintages of Franco Adami's Vigneto Giardino and can attest to the wine's remarkable age-worthiness." We thought this is a good reflection on the fine spumante bottle we tasted this afternoon: a classy, "dry" wine bringing together elegance, harmony, freshness, crispness, but above all, the flowery fruit salad aromas. Not aggressive, it gives vivid fruit—dry entry; fruity finish. This is a prestigious wine because it is from:

  1. the 'Rive. A warm site';

  2. the Valdobbiadene DOCG Superiore;

  3. Lean and shallow chalky lying directly on the bedrock;

  4. very very steep slopes;

  5. a high altitude; and

  6. the historic land of Giardino, meaning garden

  7. It Is from a single vintage 2019

Wine-making is modern. The base wine put in contact with the lees for three months(low-temperature fermentation, free-run juice selected. Second fermentation(35 days natural fermentation) takes place in pressure-tight steel tanks, making the difference to Champagne. The maker, the only makers of the best spumante, is a real specialist. This bottle gives lots of freshness and crispness and is much more than some Champagnes. 20g/litre. It is a Tre Bicchierre from Gambero Rosso, as well as a 5-Star from Cucina & Vini. Scores are good—for example, Decanter 94 and Antonio Galloni 93.

The wine is bright, with remarkable clarity and brilliant golden hues. An intense bouquet, with aromas of stone fruits such as apricot and peach and a hint of citrus fruits, present also. The palate is dense and rich with aromatic fruit perfectly balanced with a clean acidity that brings freshness and a persistent finish.


The climat 'Les Quarts' is located in the Pouilly-Vinzelles appellation, situated in the South of Saône-et-Loire, near Mâcon. The vineyard comprises limestone, chalk, and clay, with the vines averaging 55 years old. The area is still influenced by the Rock of Solutré, with its prominent limestone from the Jurassic era.


Fermented with indigenous yeasts, with complete malolactic fermentation to give luxury and structure. Aged in French oak barrels for twelve months.

93 Points | Antonio Galloni (2016)

"A highly perfumed, incisive bouquet evokes fresh pear, nectarine, orange, fennel and pungent flowers. Palate-staining, mineral-laced orchard and pit fruit flavors show excellent clarity and spicy cut on the back half. Delivers real power and tension on the impressively long, chewy finish, which leaves behind pear nectar and lemon curd."

This is a consolidation of the tasting and papers

written from 2006 to 2013. These write-ups had been with the orginal site Wine and Beyond, Yahoo, until the service stopped by Yahoo in September 2013.


For years I have been working with wines, either buying it, selling it to wine companies, lecturing and writing about it, and, not unimportantly, enjoying it with friends. If any of the articles on this site are worth reading it is due to my teachers, my mentors, my peers and friends, my students, and in particularly my editors who ignite in me a desire to communicate in wines.


Clinging to the trellis of wine, I started to get more and more involved with estates and winemakers, by supporting them with consultancy in communication and marketing. The more I spend my time outside Hong Kong, the more I sense a desire to be part of the international wine family.


Writing about wine represents a moment of reflection, curiosity, atitudes and a desire to analyse often hidden structures and history, in an effort to make the wealth of wine accessible to a targetted, and hopefully larger audience.


I am not sure if I can wine proivde more accessible to all through this blog. But I am sure to write in wine means being involved in wine and  to remain as impartial and objective as possible.


Kevin Tang.

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