Silvano Follador Valdobbiadene Prosecco Superiore DOCG Extra Brut 2022 750mL

A$68.00 A$84.00

Variety: Prosecco (Glera) with Verdiso, Perera, Bianchetta

Vineyards: Organic certified - 1.5 hectares in Saccol, 0.2 hectares in Vidor (Soprapiana), 1.3 hectares in Cartizze; marl-clay soils

Vinification: After slow fermentation with indigenous yeast, the wine ages on the fine lees in a cement tank for six months. In spring the wine undergoes secondary fermentation in a pressurised tank (Martinotti method) and yeasts are filtered out after 2 months. A decisive choice in enhancing the wine’s fresh fragrances and its dynamic yet delicate flavour. The wine is an 'extra brut' with no residual sugar, a decision intentionally made to enhance the original flavor and achieve a natural balance between acidity, sapidity and structure.

“Orchard apple skin, white pear flesh and pomelo pith. Shaved radish, ginger root and fresh sugar cane. Crushed limestone, talc powder and sandstone. A waterfall of succulent acidity elongates the mineral tones and the wine finishes with just ripe pear skin. This is pure, unadorned and a joy for the Australian dry palate. Oyster shell, white soy and jasmine nectar. It’s like crunching into a nashi pear at the beach. This is the style of Prosecco that I gravitate to and a perfect pairing with shellfish and molluscs. Drink now.”
- Shanteh Wale, WinePilot

Variety: Prosecco (Glera) with Verdiso, Perera, Bianchetta

Vineyards: Organic certified - 1.5 hectares in Saccol, 0.2 hectares in Vidor (Soprapiana), 1.3 hectares in Cartizze; marl-clay soils

Vinification: After slow fermentation with indigenous yeast, the wine ages on the fine lees in a cement tank for six months. In spring the wine undergoes secondary fermentation in a pressurised tank (Martinotti method) and yeasts are filtered out after 2 months. A decisive choice in enhancing the wine’s fresh fragrances and its dynamic yet delicate flavour. The wine is an 'extra brut' with no residual sugar, a decision intentionally made to enhance the original flavor and achieve a natural balance between acidity, sapidity and structure.

“Orchard apple skin, white pear flesh and pomelo pith. Shaved radish, ginger root and fresh sugar cane. Crushed limestone, talc powder and sandstone. A waterfall of succulent acidity elongates the mineral tones and the wine finishes with just ripe pear skin. This is pure, unadorned and a joy for the Australian dry palate. Oyster shell, white soy and jasmine nectar. It’s like crunching into a nashi pear at the beach. This is the style of Prosecco that I gravitate to and a perfect pairing with shellfish and molluscs. Drink now.”
- Shanteh Wale, WinePilot

Here among the rolling hills, brother-sister duo Silvano and Alberta Follador’s family farm has a perfect combination of a mild microclimate and a very ancient land consisting of sandstone and clay that allow quick drainage of water and at the same time a water reserve for plants. Silvano has inherited the company from his grandfather and after a start where he was a conventional viticulture, in 2000 a shift towards a biodynamic philosophy that can be summed up in his words. "The need to experience a deeper relationship with plants and nature has led us to totally reject the use of chemistry, trying to bring the soil back to maximum vitality and fertility, not using fertilization and weeding, trying not to compress the soil with excessive use of tractors. We try, with various biodynamic preparations, to revitalize it, making the plant more active in absorbing and receiving the substances of the earth and the energy from the sky Each fermentation occurs spontaneously, no selected yeast, activator or enzyme. The wines remain in contact with their own lees, in a concrete tank, until spring. 4 hectares and finally only 20,000 bottles. The great desire is to find the one that is for us the most beautiful expression of this wine, in its fantastic essentiality and simplicity but which can be depth, uniqueness and emotion at the same time.