In 2015 FIOL has been awarded with one silver medal at the Prosecco Masters from a panel composed of Masters of Wine, Master Sommeliers and senior buyers. [7] But, as noted, lower levels, including Extra Brut (sub-6g/l), can be palatable if the fruit is fully ripe. Nevertheless, such a style can surprise your average Prosecco drinker, who is used to Prosecco’s gentle, pleasing sweetness. And while these rosatos had plenty of ripe berry flavours, these weren’t too sweet, ensuring they were pretty, fruity, and refreshing. Fiol and Della Vite proved particularly fine examples, making a pleasing end to the UK’s largest professional tasting of Prosecco. Winery

The go-to producer for these styles is Andreola, which manages to capture Prosecco at its best, with its orchard fruits, citrus zest, and floral aromatics, even a chalky character, more commonly associated with Champagne or English sparkling wine. Located a little southwest of Valdobbiadene on limestonedominant soils, Fattoria Conca d’Oro produces this superb vintage Prosecco. Like most Valdobbiadene Prosecco wines, this is a delicate wine, pale lime-green in colour with persistent tiny bubbles. Elegant with green, gently grapey fruit and soft white peach and hints of fresh bread showing ageing on yeast lees, the wine is off-dry and easy-drinking. But the depth of vibrant fruit and spice accents are balanced by brisk acidity and moderate weight giving extra interest. (Patricia Stefanowicz MW) Not only that, but with wine taste and style fairly similar at the lower end of the price spectrum, it’s a drink that offers a predictable, consistent experience. It’s not one of those categories where there are swings in sweetness levels, differences in texture, or variations in fruit expression. In 2014 FIOL received eight medals as best wine paired with a selection of Asian dishes at Cathay Pacific Hong Kong International Wine&Spirit Competition, an important Asian wine competition. [9]Lively and refreshing, combining both savory and sweet flavors, ending on notes of Mediterranean spices and lemons. Related products Aroma – “Soft, ripe green fruits, green pears, apple blossom, and a touch of foliage on the aroma.” With high-quality judges and a unique sampling process, The Global Prosecco Masters provides a chance for your wines to star. So you work in marketing, and you’re considering how to create a new category of drinks? What’s the best approach? And where should one draw inspiration? Prosecco is the ideal place to look for ideas. That’s because it has managed, in a relatively short space of time, to become a 500 million bottle a year business, taking sparkling wine mainstream, well beyond it traditional association with celebratory times. As a result, almost any occasion is ripe for sipping this light, aromatic Italian fizz, which is now by far the largest sparkling wine type in the world in terms of volumes sold. One thing I did notice related to colour: of the some 40 Prosecco rosés I sampled, all of them were pretty much the same shade of pale salmon pink. It seems producers are not going to risk anything deeper in terms of colour appearance. That’s doubtless because the pale hue of Provencal rosé has influenced the world of pink wine producers, sparkling ones included, especially the commercially-savvy ones in Prosecco.

In other words, if you like combination of ripe peach and crisp apple, then good DOCG Prosecco will provide it. And if you are content with a simpler sweet pear sensation, then DOC will deliver it.However, in my experience from this year’s competition, and previous ones, the DOCG sparkling wines tend to have a purer, more defined fruit expression than the DOC Proseccos at similar prices. The former also tend to have a bit less sugar too, requiring the fruit in DOCG wines to be faultless and fully ripe, while allowing the taste of such fine grapes to shine, without the masking effect that can arise from perceptible sweetness. In 2014 FIOL earned a silver medal at Concours Mondial the Bruxelles, historic wine competition that annually recognises the best wines in the world. [8] Crosariol, Beppi (4 December 2014). "Celebrate the holidays with these festive bubblies". The Globe and Mail. It is hard to fault this particularly fine DOC Prosecco using grapes from the Treviso district and just a touch more sweetness (13g/l) than you find in a Brut style of fizz. There’s plenty of lovely, Glera grape characteristics, from peach and pear, to lemon sherbet and even a hint of dried herbs. The texture, helped by the fine bubbles, is creamy, and the finish is bright. FIOL Silver Medal at Cathay Pacific Hong Kong International Wine&Spirit Competition". Cathay Pacific Hong Kong International Wine&Spirit Competition. Archived from the original on 2016-03-04 . Retrieved 2015-06-14.

Located in the steeply sloping hillsides of San Pietro di Barbozza in the best sub-zone of Valdobbiadene, these vineyards yield an exceptional wine. Pale lemon in colour and rather frothy, its nose exhibits exuberant orchard fruits with smoky, herbal accents. Off-dry in style with crisp acidity and a pink grapefruit nuance, the wine is ‘whistle-clean’ across the palate with very good length and a savoury finish. (Patricia Stefanowicz MW) Read on for the list of all the medal-winning wines in this year’s Prosecco Masters, as well as further information about the competition. I reached out to the owner of House of Rum, David Howarth to ask him a question, ‘You Have A Great Love For The Caribbean And It Heavily Influenced Your Decision To Start House Of Rum, What Was The Experience Like For You When You’d Produced Your First Bottle Of Rum?’

About the competition

Fiol Prosecco was created by a group of friends who grew up drinking Prosecco, after enjoying a wide range of Proseccos, they never found what they believed embodied what a Prosecco truly was meant to be, so that’s why they created Fiol, to fill the gap in Prosecco and to share it with the rest of the world. FIOL brand was founded in 2010 by a group of friends born in Treviso, the capital of prosecco region. [1] [2] FIOL is produced in the countryside in the surroundings of Treviso and it is distributed worldwide. 3GP is the company which produces FIOL: it is managed by an independent team based in Treviso. Tito Ciani Bassetti is the chairman of the company. It’s a pristine drinking experience. And, combine that with its aromatic, distinctive nature, and you have something pleasing and easy to identify. Such traits have also been key to the remarkable performance of New Zealand Sauvignon Blanc in this century. If one considers that Prosecco has increased in production volumes by tenfold in the past 15 years, from around 60 million bottles to more than 600m today, its remarkable how the fizz has reached such a scale while retaining its appealing combination of clean, aromatic peach and pear flavours, with a touch of sweetness, offset by a zesty edge.As for the issue of diversity, there seems to be a broadening of Prosecco styles, with successful results among the differing profiles. In terms of sugar levels, Prosecco does seem to best suit an ‘extra dry’ sweetness (12g-17g/l), with around 13g-15g/l being optimal to fill out the mid-palate without tasting saccharine. However, there appears to be a rising number of Brut and even Extra Brut Proseccos coming on to the market, offering a slightly sharper drinking experience, but, due to the use of fine, ripe fruit, a taste that isn’t too hard. In 2013 FIOL Prosecco launched a partnership&sponsorship agreement with Ospreys, a leading rugby team from Wales. In 2015 FIOL has become official events partner of Ospreys Rugby, as well as a partner of the London Ospreys Business Network and official supplier to Swansea Liberty Stadium. [13] Distribution [ edit ]