In 1933, the quality of Abele Adami’s sparkling wines was so well known that he was invited to represent the entire Prosecco region at a national showcase of Italian wines in Siena. For the occasion, Adami took the highly unusual step of bottling a single-vineyard wine - the first commercial example of a vineyard-specific Prosecco - producing the first vintage of the Adami "Vigneto Giardino" Valdobbiadene Prosecco.

The Adami winery has continued to specialize in Prosecco production since that time. Abele’s son Adriano began acquiring additional vineyards to increase the winery’s production volume and broaden its scope. As a result, Adami today owns land or has well-established relationships with growers in most of the prized areas of the original Prosecco zone - which since the expansion of the Prosecco area in 2009 has been given the elevated status of DOCG. In addition to the Giardino vineyard in the hamlet (or rive) of Colbertaldo, Adami now also bottles a single-vineyard Prosecco from Col Credas in the rive (communal cru) of Farra di Soligo and from the famous Cartizze subzone. The winery also produces three blended Proseccos from the DOCG area and one (Garbèl) from the wider Prosecco Treviso DOC. In all, Adami works with around 34 different vineyards, each with its own character.

Today the company is in the hands of the third generation of Adamis, Adriano’s sons Armando and Franco, both winemakers (with the fourth generation now in training). The winery now produces more than 60,000 cases of sparkling wine from 125 acres of vineyards, a quarter owned and the rest farmed by small growers with time-honored links to the winery and sharing its commitment to quality.

The Adami brothers strive for excellence in their Prosecco production from the vineyards to the bottling line. In the vineyards, they practice sustainable viticulture, using a combination of conventional and organic methods such as integrated pest management and low-impact anti-fungal treatments. Adami believes that by following this approach they will achieve the best results for grape and wine quality, for the environment, and for human health.

In the winery, Adami goes extra lengths to deliver vibrant, elegant Proseccos. To maintain maximum freshness, the wines are given their second, sparkle-inducing fermentation in small batches rather than all at the same time soon after harvest. The base wine for the Prosecco receives extended aging on the lees after the initial fermentation to add progressively more body and richness, until finally undergoing second fermentation in more than 100 individual batches throughout the course of a year. All bottles note the month and the year of the second fermentation on the label. It is this sort of exceptional attention to detail that makes Adami the benchmark for Prosecco today.