Adami Dei Casel Extra Dry Valdobbiadene Prosecco Magnum
"Dei Casel" is the local nickname for the Adami family. South facing vines grow 180-300 m above sea level in mixed soils, typical of morainic (glacial) origin. The steep slopes experience moderate temperatures with cold winters and warm, dry summers.
Fruit is lightly pressed with bladder press followed by settling of must. Fermentation takes place in temperature-controlled steel tanks for 3 months on the lees.
"Metodo Italiano" or Charmat method is used for secondary fermentation in steel pressure tanks in order to preserve the aromas of the grape and develop the typical frutiness.