Natural cork

Giol Italia
vino biologico vegano
  • Fine wines since 1427
  • Only organic wines since 1987
  • Only vegetarian and organic wines
  • No-added sulphites wines since 2009
  • Resistant vineyards since 2015
  • Experience matters



A crisp, summery rosé with an alluring ruby hue and refreshing floral aromas with an unusual hint of cherry. It is contained in a special eye-catching white glass bottle to show off its exceptional pearly colour to the full. Its vibrant colour and fruity nose give it an original and highly distinctive character. This rosé is enviably versatile with food, allowing extremely balanced and interesting pairings. Indeed, when a white wine is not enough for a food and a red is simply too much, the answer is often a rosé.


Review Guide Roma (I)

Review Guide

Roma (I)

December 2011

"Annuario dei migliori vini italiani 2012"

Technical details

Grape varieties Merlot-Raboso
Appellation Indicazione Geografica Tipica (IGT)
Year of planting 2002 and 2004
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 5,50 g/l
Ph 3,30
Pressure 2.5 bar


After harvesting and the addition of yeasts, the Merlot grapes are drawn off (after lifting the cap of grape solids the clear must is extracted from the entire mass to achieve a greater concentration of skins in the remaining wine); consequently only part of the red colour remains in the extracted must, ensuring the desired hue of the final product. Fermentation takes place at a controlled temperature of 14° C and 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 2.5 atm until fermentation is complete. The wine is then clarified before final filtration.