Why is this Wine so Yummy?
The suggestion is that Garbèl translates to “dry and crisp, pleasantly tart.” For me there are a few things that sets the Garbèl apart from the crowd (that went down the drain).
It’s got length and depth of fruit, both for the aroma and flavours. It doesn’t have to rely on sugar to trick you into thinking it’s got
It doesn’t have to rely on sugar to trick you into thinking it’s got flavour.
It’s got more fizz, many lesser Prosecco’s have low amounts of fizz often giving their bubbles a coarser feeling in your mouth. At 4.8-5 bar this ones closser to Champagne levels of fizz and it makes a real difference to both the persistence of the bead, how long the bubbles last in the glass, and the mouthfeel. The long slow second fermentatioin and cool temperatures is similar in spec to a Champagne bottle ferment at 40days and 15-17°C. Again the Champenois use this to deliver a finer texture from the bubbles.
Beyond all of this, it’s just fun!
The grapes are sourced from Adami’s own established vineyards in the quality hilly parts of the region.