PROSECCO SPUMANTE BRUT COLLIO

Natural cork

PROSECCO SPUMANTE BRUT COLLIO 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
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  • Experience matters

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Characteristics

Distinctly elegant and well-balanced, Prosecco Spumante Brut Collio is pale straw yellow in the glass and crystal-clear thanks to the fine, persistent bead. The nose is fruity with pronounced notes of apple, peach and white-fleshed fruit, but floral too with hints of white blossoms like acacia and wisteria. On the palate it is dry, bold, well-balanced and harmonious, highlighting all the vinous notes of the grape variety used, with delicate notes of tropical fruit completing the wine’s bouquet. Versatile in terms of pairing, it goes well with hors d’oeuvres and appetizers, cheese and vegetables, but also with seafood starters, for example. Serve at a temperature of 8-10 ° C.

Awards

Silver Medal Montpellier (F)

Silver Medal

Montpellier (F)

January 2019

“Millésime Bio 2019"

Silver Medal & Bronze Medal United Kingdom

Silver Medal & Bronze Medal

United Kingdom

July 2018

“The Organic Masters 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

France

March 2017

"Gilbert & Gaillard"

Silver Medal Nurnberg (DE)

Silver Medal

Nurnberg (DE)

January 2016

"Mundus Vini 2016 - Biofach"

Technical details

Grape varieties Glera
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 11,00 vol.%
Residual sugar 6 g/l
Acidity 5.50 g/l
Ph 3.30
Pressure 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.