Vineyards and winemaking
The Glera comes from the Treviso hills, where clay-limestone slopes and a warm climate moderated by cooler air support fragrant, evenly ripened fruit. The grapes are picked from late September into early October and pressed gently, with juice yield kept controlled.
The wine is made by the Charmat method, completing its second fermentation in stainless-steel pressure tanks to preserve apple, pear and floral aromas. Approximately 14g/L of residual sugar gives the Extra Dry style a soft, welcoming edge balanced by fresh acidity.
Tasting notes
Appearance
Pale straw yellow with emerald highlights and a fine, lively mousse.
Nose
Crisp apple and pear are joined by white peach, wild flowers and a squeeze of lemon.
Palate
Light and gently rounded, with orchard fruit and white peach carried by bright bubbles. The modest sweetness is cleanly balanced, leaving a fresh finish of pear, citrus and almond.
Food pairing
Serve at 8°C as an aperitif with Parmesan straws, prosciutto and melon, crab crostini, or a light pear and ricotta tart. Its soft fruit also works well with mildly spiced canapés.
Background story
Il Follo takes its name from the small winegrowing village below Cartizze in Valdobbiadene. Vittorio Follador continues the family's long connection with the hills alongside his son Luca and daughters Maria and Marta; the family name itself recalls the Veneto expression follare l'uva, to press grapes.
The family's winery combines its hillside base with fruit from trusted growers in the wider Treviso area, allowing this Prosecco DOC to deliver a consistent, easy-drinking house expression. Drink young and store below 15°C to retain the freshness and fine bubbles.
