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



Semi-sparkling prosecco has always been better suited for simple, immediate consumption than the sparkling version. Pale straw yellow with greenish highlights, this wine has a fruity nose with pronounced notes of green apple and hints of peach, accompanied by floral notes of wisteria and acacia blossom. The nose is slightly more delicate and fruity than that of Prosecco Frizzante Collio. Its piquant crispness makes it the perfect match for shellfish, seafood, delicate fish, herb risottos, smoked salmon canapés, and cheese and spinach crepes. Serve at 10 °C.


Gold Medal Germany

Gold Medal


July 2018

International Competition

Silver Medal & Bronze Medal Montpellier (F)

Silver Medal & Bronze Medal

Montpellier (F)

January 2018

“Millésime Bio 2018"

Gold Medal France

Gold Medal


June 2017

"Gilbert & Gaillard"

Gold Medal Pramaggiore, Venice (I)

Gold Medal

Pramaggiore, Venice (I)

March 2014

"Mostra Nazionale dei Vini 2014"

Silver Medal Germany

Silver Medal


June 2013

"International organic wine award"

Gold Medal Pramaggiore, Venice (I)

Gold Medal

Pramaggiore, Venice (I)

April 2013

"Mostra Nazionale dei Vini 2013"

Bronze Medal Montpellier (F)

Bronze Medal

Montpellier (F)

January 2012

"Millésime Bio 2012"

Recensione su guida Roma (I)

Recensione su guida

Roma (I)

November 2010

"Annuario dei migliori vini italiani 2011"

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 7 g/l
Acidity 5.10 g/l
Ph 3,30
Pressure 2.5 bar


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 2.5 atm until fermentation is complete. The wine is then clarified before final filtration.