Giol Italia

Vegan and organic wines

Vegan Vegan2

PROSECCO SPUMANTE BRUT COLLIO

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 COLLIO

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.

Riconoscimenti

Silver Medal

Montpellier (F)
Gennaio 2019
“Millésime Bio 2019"

Silver Medal

Nurnberg (DE)
Gennaio 2016
"Mundus Vini 2016 - Biofach"

Silver Medal & Bronze Medal

United Kingdom
Luglio 2018
“The Organic Masters 2018"
International Competition

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.