PROSECCO SPUMANTE EXTRA DRY COLLIO

Mushroom cork

PROSECCO SPUMANTE EXTRA DRY COLLIO Mushroom 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
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  • Experience matters

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Characteristics

Pale straw yellow sparkling wine with greenish highlights and a fine persistent bead. Pronounced fruity nose, with 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, characterised by a pleasant acidulous flavour 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 d’oeuvres, soups and starters, pasta and risottos. Serve at 8-10° C.

Awards

Silver Medal Nurnberg (DE)

Silver Medal

Nurnberg (DE)

January 2017

"Mundus Vini 2017 - Biofach"

Silver Medal Nurnberg (DE)

Silver Medal

Nurnberg (DE)

January 2016

"Mundus Vini 2016 - Biofach"

Diploma di Merito Conegliano (I)

Diploma di Merito

Conegliano (I)

July 2014

"EnoConegliano manifestazione regionale"

Silver Medal Montpellier (F)

Silver Medal

Montpellier (F)

January 2014

"Millésime Bio 2014"

Gold Medal Pramaggiore, Venice (I)

Gold Medal

Pramaggiore, Venice (I)

April 2013

"Mostra Nazionale dei Vini 2013"

Technical details

Grape varieties Glera (Prosecco)
Appellation Denominazione di Origine Controllata Treviso
Year of planting 2004/2007
Soil gravelly clay/sand and silt
Vine spacing 1.00 x 2.80
Pruning sylvoz on upward-trained vertical-trellised vines
Yield/Hectare 14 t
Alcohol conten 11.50 % vol.
Residual sugar 15 g/l
Acidity 5.70 g/l
Ph 3,30
Pressure 4.5 bar

Vinification

Manual harvest at optimum technological ripeness, crushing-destemming, pressing, cold settling and addition of cultured yeasts. Controlled cold fermentation at 14° C. Fermentation is followed by racking, light clarification to stabilise the proteins and subsequent filtration. Bottling is performed after second fermentation in steel pressure tanks (autoclaves), where the internal pressure increases for a month to around 5 atm until fermentation is complete. The wine is then clarified before final filtration.