Pale straw yellow sparkling wine with greenish highlights and a fine persistent bead. Pronounced fruity nose of white fleshed fruit, apples and peaches, and floral notes of wisteria and acacia blossom, completed by hints of crusty bread and yeast. On the palate it is well balanced and delicately dry, characterized by a pleasant acidulous flavor and good structure. Excellent as an aperitif and for toasts, and a good accompaniment to fine biscuits. It also goes well with vegetable and light fish hors doeuvres, soups and starters, pasta and risottos.
Serving Temperature: 8-10C / 46-50F
Giol is the oldest bonded winemaker in Italy, registered in 1427 and has been farming organically since 1986.
Manually harvested at optimum phenolic ripeness, followed by crushing, de-stemming, pressing, cold settling, and addition of cultured yeasts. Controlled cold fermentation at 14 C. Fermentation is followed by racking, light clarification to stabilize the proteins and subsequent filtration. Bottling is performed after second fermentation in steel pressure tanks, where the internal pressure increases for a month to approximately 5 ATM until fermentation is complete. The wine is then clarified before final filtration.
Classification of Wine
Veneto Prosecco DOC
Varietal: 100% Prosecco
Vineyard Designation: Veneto
Soil: Sand and Silt/Clay and silt
Pruning: Sylvoz on upward trained vertical trellised vines
Yield: 14,000 Kg/ha
Winemaker: Dr. Enzo Michelet
This Wine Is Vegan