PROSECCO SPUMANTE EXTRA DRY FENICE

Mushroom cork

PROSECCO SPUMANTE EXTRA DRY FENICE 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

Commended United Kingdom

Commended

United Kingdom

May 2017

"Decanter World Wine Awards"
International Competition

Silver Medal & Bronze Medal United Kingdom

Silver Medal & Bronze Medal

United Kingdom

March 2017

"The Organic Master"
THE DRINKS BUSINESS
International Competition

Silver Medal Montpellier (F)

Silver Medal

Montpellier (F)

January 2017

"Millésime Bio 2017"

Silver Medal Montpellier (F)

Silver Medal

Montpellier (F)

January 2015

"Millésime Bio 2015"

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
Yield/Hectare 16 t
Alcohol conten 11.00 % vol.
Residual sugar 18 g/l
Acidity 5.00 g/l
Ph 3,35
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.