FIOL Prosecco Rosé
The finest sparkling wine makes the finest spritz.
A spritz is only as good as its ingredients. When you top your spritz off with FIOL Prosecco Rosé, you’ll know at first sip that it’s the very best. This is a glorious wine that stands out on its own, and also works in harmony with other ingredients.
Crafted by Marzio Pol, a famed Italian winemaker and consultant for close to half a century, FIOL Rosé is composed of 85% Glera grapes (formerly known as Prosecco grapes, and renamed in 2009) and 15% Pinot Noir. After a 60 day fermentation, the carbonation is created using the Charmat method, in which the wine undergoes a second fermentation in a sealed tank, giving FIOL its unique and long- lasting bubbles. Pol himself describes the finished wine thusly: “The best raw materials, a careful dosage, the right amount of Pinot Noir in the assembly phase, and the perfect balance between acidity and sugars make FIOL Rosé a sparkling wine that stands out for its harmony, elegance and freshness.”
On the nose, this prosecco is fruity and floral, with aromas of raspberry and wild strawberry, along with hints of citrus and white flowers. On the palate, the Pinot Noir comes to the fore, creating a refreshing, elegant and harmonious wine with a long, persistent finish. It pairs beautifully with lighter dishes like seafood, poultry, and salads, and it’s the ideal accompaniment for a variety of brunch dishes. Its versatility shines through in mixed drinks as well — we recommend, of course, pairing it with the Azaline vermouth, which you’ll also find herein. Simply pour 1.5-2 ounces Azaline into a tall ice-filled glass and top with 3-4 ounces of FIOL Rosé. Garnish with a sprig of thyme, an orange slice, or both. Deliciousness awaits.
FIOL was created by three friends from Treviso — the birthplace of prosecco. The name is apt — fiol is a Venetian word that means “someone who stands out and knows how to appreciate life.” Discover the brand’s range of proseccos, discover food pairings, get cocktail recipes and more at fiol.it.