With RPS – Recente Presa di Spuma – Adami opens a new chapter in its research, pushing glera beyond the idea of immediacy and turning time into a fundamental ingredient. The fourth generation of the family embraces a different approach: no longer a secondary fermentation that completes a young wine, but years of maturation on the lees before the effervescence.
A new language for glera
The question at the heart of the project is simple and revolutionary: “What happens to glera when it is not conceived solely for immediacy?” Historically appreciated for freshness, natural acidity and floral‑fruit character, glera is usually vinified with short maturation times before the sparkling phase. Adami chooses the opposite path: multiple vintages are kept and matured separately for years on their own lees, far longer than usual.
Only when each base wine reaches the desired balance does the secondary fermentation begin, using the Martinotti‑Charmat method. The result is a wine that preserves energy and freshness but gains a new complexity shaped by time rather than technique alone.
The project took shape in 2019, with the first vintage selected for long evolution identified in 2020. Since then, only the base wines capable of sustaining extended ageing are chosen each year. The youngest component of the cuvée still spends at least 24 months on the lees.
RPS Uno: the first expression of a radical idea
The first interpretation of this vision is RPS Uno, created from two base wines aged for 60 and 24 months respectively. The cuvée is built on a calibrated balance: 70% from the 2020 harvest, softer and more evolved, and 30% from 2023, tauter and more acidic.
The date on the label, “3 September 2025,” does not mark the beginning of the process but the wine’s moment of rebirth: the end of its long lees ageing and the start of the sparkling phase. A choice that clearly expresses the philosophy behind the project: effervescence comes only when the wine is already complete.
“RPS Uno” thus becomes a new idea of glera, expanding the grape’s expressive language through time without betraying its identity and freshness.
Adami: a century of vision, territory and research
To understand RPS, one must look at Adami’s history, a winery that since 1920 has played a decisive role in the international rise of Conegliano Valdobbiadene Prosecco Superiore Docg. As early as the 1920s, Abele Adami introduced a revolutionary approach for the time: vinifying the grapes of each vineyard separately, anticipating the modern concept of cru by decades.
From this intuition came Vigneto Giardino, one of the denomination’s first single‑vineyard wines. Over time, the family has built a philosophy based on two pillars: the pursuit of excellence and a deep bond with the territory, today recognized as a UNESCO World Heritage site. The management of the Rive, the valorization of micro‑zones and the ability to interpret each parcel as a world of its own define what the winery calls the “Adami Style.”
Alongside tradition, the winery carries out a concrete commitment to sustainability: abandoning chemical herbicides, protected cover cropping, renewable‑energy use, water recovery and low‑impact packaging. A vision that unites environmental and social responsibility, with projects dedicated to the local community.
This path also includes the role of Franco Adami, now president of the Consorzio di tutela del Conegliano Valdobbiadene Prosecco Superiore, further strengthening the link between the winery and the denomination.
