Wines from Veneto

Col Fondo has been part of the Adami product family since the early 1900s. Initially, grandfather Abele and later father Adriano bottled the wine in spring. This then began to ferment again in the warmer months of May and June, producing what is known in Veneto as "vin col fondo". The origin of the name is quickly explained: it is due to the yeasts that settle on the bottom of the bottle after all the residual sugar has been consumed, causing the wine to develop in an exciting way over time.

Exciting: Col Fondo can be drunk clear or cloudy with yeast to create new sensory experiences every time. Drinking it clear means discovering the classic notes of yeast, ripe fruit and also a light balsamic note such as mint, liquorice, thyme and eucalyptus. In this case, simply store the bottle upright and pour the wine carefully, separating it from the sediment that remains in the bottle. If, on the other hand, you prefer it cloudy with yeast, you are opting for a more original experience: the yeast aroma is emphasised, the aroma of ripe fruit lends a particularly intense balsamic note and the wine becomes stronger, richer and fuller on the palate. In this case, store the bottle horizontally and serve as normal. SUPERIORE.DE

"This wine is said to be a little cloudy due to the yeast still in the bottle, so don't worry. Impressive aromas of chamomile, honey, roasted apples and white tea pour from the glass. The structured palate shows notes of Asian pear and quince, with a leeky and tart finish." Wine Enthusiast

"Fermentation aromas of yeast, tamarind and biscotti, melded with salted lemon rind, tonic and rosemary. The finish is pithy and nicely phenolic, finishing with an emphatic bite. Long and clean. Best of all, thoroughly intriguing. Savory, refined and persistent. Loads of character." James Suckling

Primo Franco is an elegant, very exquisite vintage Prosecco Superiore from the heart of the DOCG wine-growing region. Fine perlage in a clear straw yellow colour, with a very pleasant aroma of pear and sand biscuits, it literally melts on the tongue with its fine, subtle fruit sweetness and freshness. SUPERIORE.DE

"Brilliant straw yellow with a fine perlage. Subtle nose, fine Williams pear fragrance, acacia blossom, candied banana pieces, inviting. Shows itself on the palate with great, fresh perlage, lively, pleasantly dosed in its sweetness, crisp, clean, precise, great dry." Falstaff

"A traditional Prosecco that exudes a hint of Alpine herbs, mint, nettles and aniseed. The finish is exuberant and noticeably dry. Brilliant." James Suckling

Dark ruby red colour. La Bandina is a parade Valpolicella from a single vineyard with a very complex, nuanced bouquet of small wild berries, cherries, liquorice and tobacco. The palate is fresh, balsamic and warm-hearted with a dark bouquet of forest fruits, chocolate, coffee and plum. The long finish has a very balanced acidity-tannin structure and impressive depth. SUPERIORE.DE

"This is delicious! The tannins are like silk; there are wonderfully harmonious threads of oak subtly and deeply woven into the fabric of the wine, bringing flecks of spice and long, dark lines of liquorice and hints of dark chocolate to contour the lush, juicy dark red cherry fruit; the finish is minty, peppery and cool. There is so much to explore here, but the heartbeat of this wine is the soaring, deliciously fresh fruit. The fruit is mesmerising. This is how Valpolicella should taste." Jancis Robinson

"I like the hint of green cardamom to the ripe red fruit on the nose, which carries through to the medium-bodied palate that brings in a hint of fruit toffee. Quite low tannin, so you can enjoy this Valpo now." James Suckling

"The 2020 Valpolicella Superiore La Bandina exudes a tantalising blend of crushed wild berries, lavender, chalk dust and a hint of roasted meat. It is a model of purity, with crunchy wild berries underlined by salty minerals and accompanied by a savoury acidity. It finishes long and savoury, leaving rosy, floral notes and a layer of fine tannins that frame the experience without slowing its momentum." Vinous

Bright ruby red, fine notes of cherries and chocolate on the nose and a delicate scent of spices. Balanced, fresh, crisp on the palate and with its fine spicy note a versatile food companion. SUPERIORE.DE

Elegant and extremely popular, full-bodied Spumante from Zenato, which confidently demonstrates what can be achieved from the terroir with its fragrant, fresh, soft and silky style. Aged on the lees for three years. SUPERIORE.DE

"Sparkling yellow-green colour, delicate perlage. Opens with notes of yeast biscuits, grapefruit and lemon in the background. Juicy and savoury on the palate, crisp citrus fruit, stimulating, lingers for a long time." Falstaff

The world-famous Valpolicella Superiore from Zenato, produced using the Ripasso method, is a rich wine with the best value. It is peppery, with earthy tones and gravel giving way to black cherries and savoury herbs. It reveals deep, silky textures balanced by vibrant acids, while ripe red and black fruits resonate under a hint of lavender. Zenato's Ripassa is concentrated and intense, but at the same time conveys elegance and leaves a fresh note of violet candy on the palate that lingers for a long time. SUPERIORE.DE

"An aromatic, savory streak of tarry smoke and leather offers a subtle underpinning for the rich mesh of Amarena cherry, cured tobacco, licorice and warm spices on display in this harmonious red, with supple, well-knit tannins." Wine Spectator

"An excellent Ripasso. A full-bodied wine polished by a smooth veneer of winemaking. Liquorice root, violet, clove, sassafras and dark cherry accent the oak. The sweetness is in the cherry range, but the tannic clip ensures that it is not excessive. This is a wine for those who like power and polish." James Suckling

"This wine was born as a challenge. In 2004, when we started making it, ageing it in steel was against the general trend of ageing complex Soave wines in barrique. Today we are glad that we took this risk." Graziano Prà

The grapes for the Staforte come from the core zone of the Soave Classico, which is a pure expression of the mineral soil on which the vines grow. Apricot, peach and crisp golden apple mingle with notes of dried camomile and white flowers. Deep and full-bodied on the palate, very taut, with mineral finesse, fine acidity and creaminess through to a long, impressive final. SUPERIORE.DE

"White peach and peach skin flavours transition into a medium-bodied palate with minerals from gravel in the mid-palate. Crisp, fruity and mineral finish with decent length." James Suckling

"A bright, zesty white, with lively hints of grapefruit zest and milled white pepper accenting peach, lentil and mineral notes. Lingering, creamy finish." Wine Spectator

"The Soave Classico Staforte 2021 seduces with a complex bouquet that combines exotic flowers and tropical citrus fruits with crushed green apples and a hint of mint. Silky smooth yet vibrantly fresh, it floods the palate with crunchy fruit and mineral notes carried by brilliant acidity. It finishes with enormous length, perfumed and energetic, leaving a lemony concentration that slowly fades away. The Staforte 2021 is already a pleasure to drink now, but it is also suitable for medium-term cellaring." Vinous

One of our favourite Prosecco Superiore brut made from high-quality, hand-picked grapes and with an aromatic sophistication. Delicate citrus fruit on the nose, a hint of grapefruit and an aftertaste of white rose petals. Dry on the palate, beautifully balanced and accompanied by a graceful perlage. SUPERIORE.DE

"Ripe apple, orange, appealing; apple fruit, quite fine, also depth, certain, long sweetness." (JLF) Merum

"Brilliant, bright silver-grey with persistent perlage. Smells of pink peach, rose petal, orange and fresh apricot on the nose, very fragrant and clear. Then very juicy on the palate, with a well-defined interplay between acidity and perlage, savoury, lively, with good tension." Falstaff

Massifitti is a great white wine, without question! It is so fine and silky that you can sense beautiful ashy flint notes and crushed minerals on the finish. The Trebbiano di Soave Massifitti is soft and supple with a generous bouquet that exudes citrus, peach and honeydew melon. It shows its clear definition and dimension here, and the Tessari sisters from Suavia have created a wine in a class of its own. Vinification takes place in stainless steel with 15 months maturation on the lees. SUPERIORE.DE

"Attractive notes of ripe white peaches, sliced apples and white roses. Juicy and vivid on the palate, with bright acidity and a medium body. Clean and minerally with a crisp finish." James Suckling

Cuvée Zero - the "bone-dry" version of Prosecco Superiore without any dosage at all during the second fermentation - shines with a delicate bouquet of light fruits and floral hints. Tasty and dynamic on the palate in perfect harmony with filigree perlage. Excellent with light Mediterranean cuisine and shellfish. SUPERIORE.DE

Noble Prosecco with a lot of finesse and racy charisma, which is at the same time light and of sophisticated texture. Of a delicate appetising colour and with a fine play of pearls. Lively and juicy on the palate with the unmistakable apple note of the Glera grape. SUPERIORE.DE

"Bright straw yellow, luminous. Fine, dense and persistent perlage. Delicate notes of citrus fruits, banana and powder on the nose. Rich, broad and sweet in the drink. The bubbles caress the palate and leave it clean and ready to drink. Long finish." Falstaff

Bright, sparkling silver-grey with a persistent perlage. The nose is fragrant with white roses, juicy pears and white peach. Juicy on the palate, radiant and with a great fruity sweetness, it opens up with presence and balance, pleasantly dosed in all its facets. SUPERIORE.DE

"Bright straw yellow with little perlage. Intense nose of pear and flowers. Juicy on the palate, with a good fruity flavour and somewhat sharp acidity, with a slightly predominant sweetness at the back." Falstaff

Brilliant, light straw yellow colour and powerful, persistent perlage. Aromas of young pear and green apple on the nose, with citrus notes. Very fine on the palate, smooth with fine fruit, the acidity harmonises well with the delicate melt. An elegant, quiet Prosecco with plenty of length, character and personality. SUPERIORE.DE

"Fresh apple notes, inviting; smooth foam, fresh, lemony-apricot fruit, fine, long, very nice." (JLF) Merum

"Bright silver-green colour with persistent perlage. Fragrant, very fresh nose, with multi-layered floral nuances, plus fresh stone fruit and fine sage. Very fruity on the palate, with a wonderful perlage, light and airy, balanced, precise, clear - marvellous!" Falstaff

Lively ruby red colour. Dried cherry, small red berries, fresh eucalyptus, pepper and terracotta on the complex nose. Dry on the palate, very straightforward, pretty elegance on the mid-palate, beautiful herbaceous fruit, then some tangy acidity and well-proportioned tannins, leaving a crisp and very interesting overall impression. SUPERIORE.DE

"A medley of aromas rises from the glass, with notes of red berries accented by delicate floral notes and an abundance of spice. Tobacco and cedar intertwine with earthy undertones, creating a complex blend of aromas and flavours that build on the palate and nose like a wave that will break on the shore, while soft tannins accompany the journey." Wine Enthusiast

Traditional grappa with intense aromas of wild cherry and black berries. Sensational originality and persistence in the extremely harmonious taste. SUPERIORE.DE

St. John's Eve on 24 June is traditionally the day in Italy when the still unripe walnuts are harvested for Christmas. This time represents the ideal balsamic ripeness of the fruits, which are carefully selected, harvested by hand and then conscientiously prepared. This is followed by an infusion of cinnamon, lemon peel, cloves and sugar, followed by a further maceration period to extract the aromas from the botanicals. Only at the end of a further maturing does this fine nocino achieve the right balance from its various substances. SUPERIORE.DE

The deep garnet-red Recioto della Valpolicella releases a concentrated, sweet aroma of ripe fruit, caramel and chocolate. Its taste is dense, powerful and determined until the harmonious finish. SUPERIORE.DE

Bright light greenish yellow, fragrant bouquet of meadow flowers, a hint of apple, acacia honey and biscuits. Fine on the palate and very complex with its fine, fresh fruit flavours and a delicate, salty note on the full finish. SUPERIORE.DE

"Bright, shiny silver-grey with olive-green reflections and numerous fine pearls. Initially somewhat shy on the nose, then opens up to yellow apple, light almond notes and subtle floral nuances. On the palate with a fine-grained perlage and a certain juiciness, underpinned by a slight bitter note, appears very yellow-fruity." Falstaff

Sansonina (Lugana and Merlot) is a strictly limited and very ambitious project by the Zenato family, in which only the best grapes from their own vineyards are used. Only a small number of these are sold in numbered bottles each year.

This spontaneously fermented Lugana from the Sansonina winery is a masterpiece with a broad aroma of exotic fruits. In addition to the intense fruit, there is enough room on the palate for a fine minerality and freshness. It is undisputedly one of the most serious Lugana wines we know. SUPERIORE.DE

"Brilliant, light straw yellow colour. Shows some greenish notes of basil and marjoram on the nose, followed by green peach and yeast. Lots of juicy peach fruit on the palate, some apricot, nice bite on the final." Falstaff

When Nino Franco discovered the Col del Vent vineyard in 2014, it was like a step back in time for him. He realised that the tiny plot above Valdobbiadene was home to 100-year-old vines of Glera biotypes that had long since been replaced by modern clonal selections in the region and were in an excellent state of health. The following year, with the help of Marco Simonit, a master of pruning (consultant to Yquem, Latour and Roederer), he produced the first wine from this vineyard. He called it Nodi (knot) in reference to the gnarled trunks of the old vines.

The noble Nodi impresses with its elegance and finesse and is always sold a good two years later. Delicate aromas of wisteria, flint and roses, with fruity notes of pear, gooseberry and lime. A fine, subtle perlage on the palate, with fresh notes of lime, peach and white fruit in combination with well-balanced acidity for a zesty and crisp flavour experience. For us, the perfect aperitif and, with just 6g of residual sugar, the first choice as an accompaniment to seafood. SUPERIORE.DE

"Intense, radiant straw yellow with a persistent, fine-grained perlage. Hints of white pepper, nutmeg, candied fruit and floral notes on the nose. On the palate with mouth-filling mousseux, electrifying acidity and a gentle lingering finish." Falstaff

"It shows a ripe character with notes of apple jam, dried orange peel and bread crust. Medium-bodied with crisp acidity and fine bubbles. It has a silky texture and a flavourful finish with a mineral note." James Suckling

Monte Carbonare comes from red volcanic iron soils with plenty of black basalt in the centre. Six hectares of 60-70 year old vines in cooler sites, which continue to rise to the crème de la crème of the top sites as the climate warms. A richer wine than the younger Classico, but without the same cheeky vitality. While the Classico is an unbeatable everyday wine, the Monte Carbonare is a complex wine that demands food and a little more contemplation. Mirabelle plum, apricot pit, a hint of dried mango and plenty of smoky, sharp mineral grip, with dutiful freshness that brings marvellous length. SUPERIORE.DE

"Golden light yellow; yeasty-fruity notes; round, full-bodied, yeasty, complex and deep, juicy acidity, length, drinky." (JLF) Merum

"A serious and very precise Soave with subtle citrus flavours and notes of orange blossom, hay and crushed stones. Finely balanced and concentrated, with a medium body and fine texture. Spicy and exciting with a gentle phenolic note and a hint of lemon peel and ginger on the finish." James Suckling