Awarding an RP92, this top prosecco is 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 bottle of fine spumente we tasted this afternoon, which is a classy, “dry” wine bringing together elegance, harmony, freshness, crispness, but above all the flowery, fruit salad aromas.
This is a prestigeous wine because it is from:
the Valdobbiadene DOCG Superiore;
Lean and shallow chalky lying directly on the bedrock;
very very steep slopes;
a high altitude; and
the historic land of Giardino, meaning garden.
Wine-making is superb.The base wine is put in contact with the lees for three months(low-temperature fermentation, free run juice). Second fermentation(35 days natural fermentation) takes place in pressure-tight steel tanks and that makes the difference to Champagne. The maker only makers the best spumante is a real specialist. This bottle gives lots of freshness and crispness and is much more than some Champagnes.
It is a Tre Bicchierre from Gambero Rosso, as well as a 5-Star from Cucina & Vini.