There's something really special about drinking something fizzy with supper and this easy-going Prosecco Frizzante is a winner with a herb risotto or Ricotta and Spinach Crepes. Great fun and great value.
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
With a history spanning all the way back to 1427 this venerable old estate in San Polo di Piave is still at the forefront of quality wine production in the Piave region of north east Italy. In fact this is the oldest documented winery in Italy. It was in 1919 that the Giol family first became owners of the estate, which includes a castle, a winery and extensive landholdings comprising woodland and, of course, an expanse of vineyards. As a certified organic, ethical and environmentally friendly winery producing award winning sparkling and still wines exclusively from grapes grown on their historic La Bicana, Il Bassonet, Le Gerette and Spiridiona estates, Giol seeks to combine the highest quality with the greatest respect for the environment. All 25 hectares of vineyards have been farmed using organic methods since 1986.
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.