Rosé Brut Prosecco, Fidora Wines
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Rosé Brut Prosecco, Fidora Wines

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In 1974 Guido Fidora, decided to convert the family estate into organic agriculture. At that time being organic was not a fashion and the word “organic” itself was not even associated to agriculture as it is today. Chemicals had been promoted as the right innovative way to grow crops for about one century. Everybody just seemed to have forgotten all their past, thousand-year chemicals-free experience. There were no books, no researches, no teachers to tell you how to grow plants without using chemicals. We learned through experience.

Today, Civranetta estate is one of the oldest examples of organic-cultivated environment in Italy and the oldest one in Veneto region. The flourishing plants and the numerous animal species witness how a different agricultural method can improve our life conditions and change the world as we know it.

Biodiversity is the most important resource to help the vines developing their natural defenses. Fidora encourages the development and coexistence of different species of plants and animals within the same habitat. In order to do this, they use tree-lined banks, meadows, hedges, copses, and ponds: biotopes that characterize the farm and become a welcome home to wildlife. This is why hares, foxes, pheasants, ducks, herons, boars and many other species are the true inhabitants of their estates.

The bunches of Glera and Pinot Nero grapes from their Civranetta estate are nourished by layers of “caranto”, an ancient Pleistocene stratification composed of compact loamy-clayey soil with calcareous nodules. Located nearby Venice Lagoon, this soil is rich in minerality and conveys a complex aromatic balance to every single grape. The proximity of the sea and the sea breezes gives the grapes a characteristic flavor that enhances the aromas. The first fermentation takes place after the grapes are pressed in order to create a “base wine”. In this phase Glera and Pinot are separated. Once the wine has stabilized and the blend has been created, the second fermentation is started with the Charmat method. This lasts at least 10 weeks, in order to obtain a fine perlage.


The bouquet  is fresh and fruity with hints of Golden apple and white flowers, rose, red berries and strawberries. The palate is fruity and fragrant, palatable; fine and elegant in the mouth with a direct and clean flavor and good persistence

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