This easy-going Prosecco Frizzante is a winner. Superb to drink on it’s own with a herb risotto or Ricotta and Spinach Crepes. Great fun and great value.
Gold Medal – International Organic Wine Awards 2018
‘Hero’ Product – My Green Pod, ‘One of the best-value organic Prosecco wines on the market.’ March 2018, mygreenpod.com
88 Points – Tom Cannavan, ‘A truly different and truly enjoyable Prosecco, only frizzante – gently sparkling – rather than full-on spumante and closed with a regular driven cork rather than a Champagne-style stopper. Very crisp, clean, wtih an apple and citrus style, it’s a grown up yet easy-drinking and food-friendly Prosecco.‘ Wine-pages.com July 2016
9 Best Organic Wines – ‘Best Ever Prosecco’ – Vanessa Chalmers, ‘This is flamboyant Prosecco perfection. A common drink as a less expensive version of Champagne, which goes through more fermentation, Prosecco is soaring in sales. Prosecco is the name of the grape (also known as Glera), and a region in Veneto, Italy, where this particular bottle has come from- Sal Polo di Piave, a family estate. Its taste is clear, light, and fruity, despite being a Frizzante, which is semi-sparkling. Prosecco is an excellent choice to accompany desserts or appetizers, especially on a summers day. What’s more, it is lower in sugar, but is still full of character. We really loved this in the office, it disappeared very quickly on a Wednesday afternoon…’ Healthista.com, December 2016
The estate in San Polo di Piave in the Piave region of north east Italy dates back to 1427, it’s the oldest documented winery in Italy. The Giol family bought the estate back in 1919 and it includes a castle, a winery and extensive landholdings comprising woodland and, of course, an expanse of vineyards. The vineyard has been organic since 1986 and produces award winning sparkling and still wines exclusively from grapes grown on their historic 25 hectares of vineyards.
Grapes are harvested in the coolest hours of the day in order to protect their natural aromas. Soils are alluvial and largely gravelly, with medium texture and good fertility. In summer the climate offers average daytime temperatures of 28-30 degrees while the presence of the hills helps to bring about a thermal temperature variation of up to 18 degrees in the evenings. Wines with natural acidity and freshness are the result. Indeed, Vittorio Carraro prides himself on producing fresh, vibrant and immediately enjoyable wines which are honest, estate grown, certified organic wines made with great respect for the environment and the people who work the land. Giol do not use herbicides, but they enrich soil with organic matter, nitrogen and trace elements. They also use vegetable and mineral fertilizers, in order to avoid groundwater and soil pollution. Manual harvest is carried out at optimum technological ripeness, crushing-destemming, gentle pressing, cold settling and the addition of cultured yeasts allied to controlled fermentation is followed by racking and a light clarification to stabilize the proteins and subsequent careful filtration. Only finings from non-animal derivatives are used, ensuring that all Giol wines are vegan and vegetarian friendly as well as being organic.
A number of Giol wines also contain only a very low level of sulphur ensuring that they possess a more authentic aroma, they are more pleasurable to taste and are easier to digest. These wines are far less likely to cause an allergic or intolerance reaction.