Corte Adami Passito Bianco del Veneto, 2018 - Half-Bottle
Corte Adami Passito Bianco del Veneto, 2018 - Half-Bottle
- 37.5cl
- 14%
- Dessert
- Garganega
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Optimal drinking window: 2026 - 2032
Corte Adami’s 2018 Passito Bianco del Veneto is a beautifully crafted dessert wine made entirely from Garganega. The grapes are carefully dried for around four months, losing half their weight and concentrating their flavours before a slow fermentation that lasts into spring. Aged on fine lees with bâtonnage, followed by time in steel and bottle, it emerges with both richness and finesse.
Sweet, warm notes are lifted by vibrant acidity and a gentle, well-integrated alcohol, giving the wine wonderful balance. Perfect alongside nutty pastries and cakes, blue cheeses, or simply savoured on its own.
This wine is already in a lovely drinking phase, its richness and acidity in confident balance. Expect the primary dried-fruit character to deepen slightly over the next couple of years, taking on more toffee and nut tones as it settles further. It isn't built for decades of ageing, so we'd enjoy it within the next five to six years while that vibrant acidity still holds everything together, rather than letting it drift past its best.
What the critics say:
"An aromatic sweet wine with petrol, apricot juice and a touch of nuts on the nose. Oily and silky, precise and complex, it’s full of caramelized flavors, moderate acidity and a medium body with a long, toasty finish. Drink now."
Tasting Notes
AppearanceDeep golden amber, with the slight viscosity typical of a well-made passito.
NoseDried apricot and candied orange peel mingle with a faint petrol-like lift and a touch of roasted nuts. There's an inviting warmth here, more orchard fruit preserve than tropical excess.
PalateOily and silky in texture, with caramelised fruit flavours balanced by a vivid streak of acidity that stops things feeling heavy. Medium-bodied, with alcohol folded in so gently you barely clock it.
FinishLong and toasty, with a final flicker of nutty warmth.
Overall impressionA dessert wine of real finesse, generous but never cloying.
Food Pairings
In the Veneto, a passito like this would traditionally close a Sunday lunch alongside pandoro or a simple almond cake, the wine's dried fruit character echoing whatever's on the plate. Blue cheeses, particularly a good Gorgonzola, are a classic local match, the saltiness cutting straight through the wine's sweetness. Many Veneto families simply pour a glass on its own after dinner, treating it as dessert in itself rather than an accompaniment to one.
We think this wine would go well with
Serve well chilled, around 8-10°C, to keep that acidity singing and stop the sweetness feeling heavy. No decanting needed, though a few minutes in the glass won't hurt. A small tulip-shaped dessert wine glass is ideal, concentrating the aromatics without overwhelming the half-bottle's modest pour.
The Veneto's volcanic and calcareous soils, the same foundation that underpins much of the region's best Garganega, lend the grape its natural lift and mineral backbone. A climate moderated by proximity to the Alps and nearby lakes allows for the long, gentle autumn drying essential to passito production, concentrating sugars without stewing the fruit. These conditions give the wine its particular balance of richness and freshness rather than mere sweetness.
Veneto IGT is a broad designation that gives producers like Corte Adami room to experiment outside the stricter confines of Soave DOC, while still drawing on the same Garganega heritage. It allows for styles, like this slow-dried passito, that wouldn't necessarily fit neat appellation rules but showcase the grape's versatility. Think of it as the creative cousin to Soave's more formal expression.
The 2018 vintage in Veneto arrived after a growing season that kept producers on their toes. Spring brought welcome rainfall after the drought stress of 2017, though summer heat tested the vines once again. The saving grace was September's cooler nights, which allowed the grapes to retain their freshness while reaching full ripeness. Harvest timing proved crucial, with those who picked at the right moment capturing both concentration and balance.
What emerged was a vintage of surprising consistency across the region's varied terroirs. The Soave producers we work with speak fondly of 2018's Garganega, which shows real mineral precision alongside ripe stone fruit character. Valpolicella's Corvina and friends delivered wines with lovely immediacy, though the best Amarone from this year will reward patience. Most 2018 Veneto wines are drinking beautifully now, offering approachable pleasure without sacrificing the region's characteristic freshness, and the better bottles should cellar happily until 2028.
FAQs
What does this wine taste like?
Rich dried apricot and candied orange, with a nutty, toasted edge and bright acidity keeping the sweetness in check.
When should I drink this wine?
It's drinking beautifully now and will continue to for the next five to six years.
What food should I pair it with?
Try it with nutty pastries, almond cake, or a wedge of Gorgonzola or other blue cheese. It's also lovely on its own after dinner.
How should I serve this wine?
Chill to around 8-10°C and serve in a small dessert wine glass. No decanting required.
Is this wine worth keeping?
It's not a long-term cellaring wine, but it will hold happily for several more years if you're not in a rush to open it.
Why is it in a half-bottle?
Passito wines are intensely sweet and concentrated, so a half-bottle is the perfect amount to share over dessert without overdoing it.
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