PROSECCO SUI LIEVITI SENZA SOLFITI AGGIUNTI

Natural cork

PROSECCO SUI LIEVITI SENZA SOLFITI AGGIUNTI Natural cork
Giol Italia
vino biologico vegano
  • Fine wines since 1427
  • Only organic wines since 1987
  • Only vegetarian and organic wines since 2007
  • No-added sulphites wines since 2009
  • Resistant vineyards since 2015
  •  
  • Experience matters

DOWNLOAD DATA SHEET

Characteristics

More engaging and richer than other sparkling wines produced with the Charmat method, this Prosecco produced with the Sur Lie or “lees ageing” method offers a far richer and more dynamic range of sensations. The aromas actually evolve dramatically over time thanks to prolonged contact with the yeast present in the lees: the fresh notes typical of Prosecco at the end of fermentation develop gradually into increasingly complex notes of crusty bread and peach flesh. Similarly, the initially mild, fruity flavours change as months go by, becoming more complex and drier with a pleasant bitterish aftertaste. This wine is best enjoyed between the months of July and December the year following harvest. We recommend serving it carefully: to appreciate its qualities at their best, avoid pouring directly into the bottom of the glass. This wine is an ideal accompaniment to fish and herb risottos.

Technical details

Grape varieties Glera (Prosecco)
Appellation Denominazione di Origine Controllata Treviso
Year of planting 2004/2008
Soil gravelly clay/sand and silt
Vine spacing 1.00 x 2.80
Pruning sylvoz
Yield/Hectare 16 t
Alcohol conten 11.00 % vol.
Residual sugar 0 g/l
Acidity 4.50 g/l
Ph 3,40
Pressure 2.5 bar

Vinification

“Yin" (hillside in shade) and "Yang" (hillside in sunlight). From the union of the natural elements of sky and earth, air and water, springs life. Delicate balances have always been the secret of great wines. This wine is made purely from pressed organic grapes. It is not manipulated in any way, but shown respect and allowed to mature naturally. It is as honest a wine as we are able to produce with our extensive know-how and the centuries-old experience handed down to us by previous generations. We pay meticulous attention to every phase of the wine-making process: this enables us to avoid adding sulphites, which can cause headaches and other allergic reactions. Sur lie (lees ageing) is an ancient method. In springtime the wine is bottled and is allowed to ferment a second time in the bottle: the yeast deposits at the bottom and it is here that the unmistakable bouquet and flavours which are the true expression of a pure, honest wine gradually develop.