The Prosecco Joy Extra Dry from the Forchir Winery
Joy the extra dry prosecco by Forchir winery comes from 100% glera grapes grown in the vineyards of the Forchir winery, located in the DOC Friuli area, which is well-suited for Friulian wine production.
The Gleara grape, historically widespread in all the provinces of north-eastern Italy, gives life to what has become the most famous Italian wine in the world, Prosecco!
The Winemaking
The Forchir winery conducts the grape harvest at night, allowing the grapes to arrive at the cellar during the coolest hours of the day. This practice ensures that the grapes can be processed at low temperatures, which is crucial for preserving their aromatic profile.
The harvest occurs when the grapes are not yet fully ripe, ensuring a sparkling base with great freshness. The selected grapes go to the cellar for winemaking, which begins with a gentle pressing. The free-run must ferments in steel tanks at a controlled temperature of 16°C. After a short ageing period in steel tanks, the wine goes to an autoclave with yeast and sugar for the second fermentation. The cellar employs the Long Charmat method, allowing the sparkling wine to remain in the autoclave for an extended period to enhance its aromatic profile. Finally, the wine is bottled using the isobaric method to preserve the pressure achieved in the autoclave.
Tasting the wine by Forchir
Pale straw yellow with fine and persistent bubbles; the aroma offers pleasant fruity hints of white peach, golden apple, and pear, which intertwine with notes of acacia flowers and wisteria, finishing with subtle hints of sage. On the palate, it is fresh and pleasantly savoury, accompanied by a nice mineral note. There is excellent harmony between the aromas and the flavours.
Food Pairings
THE WINERY
Forchir history began as a farm in Palmanova, the famous star-shaped city known as one of the symbols of Friuli. Over the years, the company specialized in viticulture and wine production, becoming one of the first in Friuli to sell bottled wine… keep reading
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