Giol – PROSECCO FRIZZANTE SUR LIE (no Added Sulphur)

£13.99

Giol

Our first ‘No Sulphur Added’ Prosecco from the innovative Giol estate, is distinctively full-flavoured and dry, having been produced ‘sur lie’. This process of lees ageing (resting on the yeasts) adds notes of crusty bread and white peach to this fizz. Please note this live and natural wine can appear a little cloudy towards the bottom, as it contains some harmless yeast deposit.

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SKU: BIE14 Categories: , , , Brand:

Product Description

The same award winning Organic Prosecco Frizzante, but with no added sulphur.

More engaging and richer than other sparkling wines produced with the Charmat method, this Prosecco produced with the Sur Lie or “lees ageing” method offers a far richer and more dynamic range of sensations.

Notes of crusty bread and white peach to this fizz.

The Vineyard

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.

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