Giol Italia

Vegan and organic wines

Vegan Vegan2

PROSECCO SPUMANTE EXTRA DRY 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 EXTRA DRY COLLIO

Characteristics

In the glass Prosecco Spumante Extra Dry Collio is straw yellow with greenish reflections and a fine, persistent bead. Vivacious and fresh, it has a floral nose of acacia and wisteria blossoms and intense aromas of apple, peach and white- fleshed fruit. A perfect balance of acidity and softness, it is velvety and pleasantly harmonious, sapid and persistent with a finish that confirms the olfactory notes already detected in the nose. Ideal for numerous occasions, it is excellent served with an aperitif, or with legume soups and seafood, but also paired with pasta dishes with rich sauces, fresh cheese, fruit and dry pastries. Serve at a temperature of 8-10°

Riconoscimenti

Gold Medal & Silver Medal

Montpellier (FR)
Gennaio 2020
“Millèsime Bio 2020”

Silver Medal

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

Silver Medal

Nurnberg (DE)
Gennaio 2017
"Mundus Vini 2017 - Biofach"

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 on upward-trained vertical-trellised vines

Yield/Hectare

14 t

Alcohol conten

11.00 % vol.

Residual sugar

15 g/l

Acidity

5.30 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.