Adami Prosecco DOCG Col Fondo 2023: Fresh Fizz, Fine Finish
Sparkling 11.5% ABV ABV Adami
7 March 2026
Nice but a bit pricey for prosecco
It's good, don't get me wrong — crisp, fresh, nice citrus finish. But over £22 for a prosecco? I've had bottles at half the price that I've enjoyed just as much. If you're into the whole natural cloudy style then maybe it's worth it, but for me it's a lot to spend on fizz.
26 January 2026
Great dinner party fizz
Brought this to a friend's birthday dinner and it went down really well. Light and refreshing, not too boozy at 11.5%, and everyone commented on how smooth it was. The Col Fondo style is a bit different from regular prosecco — slightly cloudy, more interesting. Would buy again for the right occasion.
28 December 2025
Really nice for a weeknight treat
Picked this up from my local wine shop on a whim and really glad I did. It's got this lovely pear thing going on with tiny bubbles that feel almost creamy. At £22 it's not cheap for a Tuesday night but honestly it felt like a proper treat.
31 October 2025
The one that made me get prosecco
I normally go for cava or champagne on offer but the guy at the wine shop talked me into trying this. Completely different from the sweet prosecco I'd had before. Really fresh with a limey kick and a sort of toasty note I wasn't expecting. Goes brilliantly with pizza, tried it and I'm not going back.
21 October 2025
Solid summer prosecco
Had this at a restaurant last summer and tracked it down online. It's made from Glera grapes and done in this Col Fondo method which basically means it's a bit hazy — don't let that put you off. Clean finish, easy drinking, just really pleasant. Not mindblowing but reliably good.
16 October 2025
Expected more honestly
Maybe I hyped it up too much after reading about it but this didn't wow me. It's fine — decent pear flavour, nice enough bubbles. But for £22 I wanted something that really stood out and it just tasted like a slightly fancier prosecco to me. My partner liked it more than I did though so maybe it's a taste thing.