Giol Italia

Vegan and organic wines

Vegan Vegan2

PROSECCO SPUMANTE BRUT BLACK LABEL

Mushroom Cork

certification

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

Download data sheet e indicazioni raccolta differenziata

PROSECCO SPUMANTE BRUT BLACK LABEL

Characteristics

In the glass, Prosecco Spumante Brut is bright straw yellow with greenish reflections and a fine, persistent bead that brings all the aromas to the surface.
The nose reveals notes of peach, apple and wildflowers that conjure up springtime, like wisteria and acacia blossom.
On the palate it is vivacious and fresh, characterised by slight residual sugar which, together with its good structure, makes it pleasant, well-balanced and delicately dry.
Serve at a temperature of around 8-10° C as an aperitif, with vegetable hors d’oeuvres or to accompany delicate fish starters or white meat dishes.

Riconoscimenti

Gold Medal & Silver Medal

Singapore
Febbraio 2019
“Singapore Competition 2019"
International Competition

Silver Medal

Nurnberg (DE)
Febbraio 2012
"Mundus Vini 2012 - Biofach"

Gold Medal & Silver Medal

Montpellier (F)
Gennaio 2016
"Millésime Bio 2016"

88 points for Giol: Buying Guide 2017

United States
Settembre 2017
"Wine Enthusiast"

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

13 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.