Giol Prosecco Frizzante Sur Lie, Metodo Antico

75cl Giol Prosecco Italy > Treviso Sparkling
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. The aromas actually evolve dramatically over time thanks to prolonged contact with the yeast present in the lees: the fresh notes typical of Prosecco at the end of fermentation develop gradually into increasingly complex notes of crusty bread and peach flesh. Similarly, the initially mild, fruity flavours change as months go by, becoming more complex and drier with a pleasant bitterish aftertaste. This wine is best enjoyed between the months of July and December the year following harvest. We recommend serving it carefully: to appreciate its qualities at their best, avoid pouring directly into the bottom of the glass. This wine is an ideal accompaniment to fish and herb risottos.

Giol boasts the oldest winery in Italy since 1427, producing wines exclusively from grapes grown on the historic La Bicana, Il Bassonet, Le Gerette and Spiridiona estates.

Seeking to combine the highest quality with the greatest respect for the environment all 25 hectares of vineyards are farmed organically, eschewing the use of chemically synthesised products and avoiding the forced production of the vines. Giol were one of the first to be certified in 1993 and they make maximum use of renewable energy sources whilst protecting the environment, the fertility of the vineyard and the nutritional value of the grapes.

Below are some examples of their practices:
- No use of herbicides, but instead till the land and plough the grass into the soil -Advantages: re-oxygenation of the soil and enrichment with organic substances, nitrogen and trace elements; - No use of insecticides or chemical fertilisers, but solely products of vegetable, animal or mineral origin -
Advantages: lower toxicity for the vines and less polluting for the soil and aquifers.

Certified Organic & Vegan friendly

"A family estate since 1427 producing unusual yeasty baked baguette fragrance from a rare ancient practice of resting on its lees with the spent yeast left in the bottle. Very dry with tangy green apple and zesty lemon flavours.” 

Pair with: Wild Mushroom Risotto

Liam Campbell -Irish Independent

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