Giol, Serata Prosecco Brut NV

100% Glera

Treviso, Veneto, Italy

San Polo di Piave is a commune in the Province of Treviso in the Veneto region of Italy. Soils are alluvial and largely gravelly, with medium texture and good fertility. In
summer the climate offers warm average daytime temperatures while the presence of surrounding hills helps to bring about a large temperature variation in the evenings.

The 25 hectares of vines have been farmed organically since 1987, receiving certification in 1993. Vines were planted in 2004 at an elevation of 150 meters. Cover crops, beneficial insect release, and fertilization with mycorrhiza fungi are used to support healthy soil, increase biodiversity and support nutrient absorption.

Grapes are harvested manually at optimum phenolic ripeness during the coolest hours of the day in order to protect their natural aromas. Grapes are crushed, destemmed, pressed and undergo cold settling. Cold primary fermentation at 14° C in stainless steel followed by racking. Bottling is performed after secondary fermentation in pressurized steel tanks (Charmat method), where the internal pressure increases for a month to around 5 atm until fermentation is complete. 65 mg/L sulfur added. VEGAN.

Pale straw yellow in the glass and crystal-clear with a fine, persistent bead. The nose is fruity with pronounced notes of apple, peach and white-fleshed fruit, floral aromas of white blossoms, acacia and wisteria. On the palate it is dry, bold, well-balanced and harmonious with delicate notes of tropical fruit completing the bouquet.

Nestled in San Polo di Piave in the Veneto region of northern Italy just north of Treviso, the Giol estate has produced quality wine since 1427, making it the oldest winery in Italy. The settlement, which dates back to Roman times, includes a winery, extensive woodlands, 25ha of organically farmed vineyards, and a castle that was rebuilt in 1850 by the Papadopoli Counts. In 1919, the Giol family became owners of the estate when Giovanni Giol returned to his native Italy after WWI and purchased the complex from the Papadopoli family. Today, the winery is owned and run by the innovative fourth-generation winemaker, Vittorio Carraro. In the 1980s, Vittorio began experimenting with organic viticulture, and the estate was fully certified in 1987. Vittorio believes passionately that science and technology can help produce the very best wine naturally, and he works to encourage biodiversity and a natural ecosystem in the vineyards. In 2006, the winery began reducing the sulfites added to their wine and even experimented with making some wines with no added sulfites. Vittorio prides himself on producing fresh, vibrant, and immediately enjoyable wines that are honest, estate-grown, and made with great respect for the environment and the people who work the land.