The colour is light straw - yellow tending to pale green. Its crystal clarity is laced with a persistent perlage of minute bubbles. The bouquet, although persistent and intensely fruity, is extremely delicate which brings mature golden apples and acacia flowers readily to mind. It is gently sweet and fresh on the palate and pleasantly light in alcohol, extremely smooth and well-balanced with long and fruity finish. With its great versatility, Giall'Oro can be enjoyed equally well as an aperitif or to enhance the close of a meal. Indeed, this is a wine that can brighten up any hour of the day.
Grape Varieties: Prosecco, with small quantities of Verdiso and Perera.
Geographical Location: Within the delimited D.O.C. production zone, on the hills of the first Dolomitic ridges in the northern part of the Province of Treviso.
Harvest Period: late September to mid-October.
Vinification: White vinification, that is to say without the skins, at a controlled temperature of 20°C (68°F).
Taking on of the Sparkle: Through slow refermentation in large sealed tanks at 12-14°C (approx. 54-57°F).
Pressure behind the cork: 5 atm.
Serving Temperature: 5-7°C (approx. 41-45°F), uncorking the bottle just before serving.
Contents: 0,75 lt.
Allergic-Info: This wine can contain sulfites
This Aperitiv comes originally (1964) Crodo, hence, also there comes the name Crodino. Here in Italy it is the most popular aperitif without alcohol which is enjoyed at every time of day. In the taste it is velvety-bitter, similarly to an Amaro (bitters) without even containing a drop of alcohol. The Crodino best of all tastes chilled
Sleek and mild taste, mildly-bodied with a slightly sweet aftertaste and extra fine persistent perlage. Excellent as an aperitif, it is the perfect companion for get-togethers. It can be served throughout the meal with fine food and above all fish.
Yellow with light golden highlights. Very fine and persistent perlage. An intense bouquet with a mixture of peach, honey and hazelnuts.
Winemaking: Guyot system. Harvested by hand in mid-September, just when the ripe grapes are turning color. Soft pressed - Brought to cold temperature to allow a separation of the sediment. Fermented and matured on the yeasts for 6 months in cement vats with the exception of 20% of the Friulano which is kept in 10 year old tonneaux for 6 months.