FIOL Prosecco was founded by a group of three friends from Treviso—who are each wine enthusiasts in love with Italy, Italian culture, and wines.

Backed by a solid family wine experience, they lived and traveled around the world, where each concluded that nothing out there truly embodied what Prosecco meant for them. Thus, they started FIOL. We asked FIOL Trade Marketing Manager, Giovanni Chiappardi to tell us more about mixing cocktails with FIOL Prosecco.

 

Tell us about FIOL Prosecco.

FIOL is committed to bringing an elevated expression of Prosecco to the world. Rooted in the winemaking traditions of past generations, we assembled a team of modern-day artisans: the best people, the best grapes, winemakers, designers, and innovators.

FIOL’s wine vision, flavor profile, and quality control are overseen by Marzio Pol, an expert in the wine and sparkling wine industry, who has vast experience advising prestigious wineries in Italy.

 

What should bartenders know about suggesting and serving prosecco?

FIOL Prosecco in both expressions Classico and Rosé is best served at 6-8 °C (47-50 °F). FIOL Prosecco Classico, from 100% Glera grapes, is a versatile wine, suiting every occasion. It has limited acidity and a moderate alcohol content, is both savory and sweet with a lively, bubbly sensation. The finish is refreshing with notes of Mediterranean spices and lemons.

FIOL Prosecco Rosè, from 75% Glera grapes and 15% pinot noir from the same region. It’s elegant with notes of raspberry and wild strawberry on the nose and citrus lemon and white flowers on the palette, with a persistent finish.

FIOL is the closest thing to having your Aperitivo in Italy. It’s perfect by the glass or mixed into cocktails, such as a Spritz, Bellini, or Mimosa. Both expressions pair nicely with foods of all kinds, especially with seafood, savory cheeses, cured meats and fruits.

 

What can you tell us about pairing prosecco?

Cool and elegant, versatile and with low ABV, FIOL is a wine suited for every situation: perfect as an Aperitivo, perfect with food. It pairs beautiful with the flavors of modern international cuisine, as well as with traditional Italian dishes. FIOL is proud to collaborate with some of the best Michelin starred chefs in the world. FIOL is the most awarded Prosecco at the Hong Kong IWSC when paired with Asian dishes. It is perfect with Tempura, Cantonese Dim Sum, Sushi and Sashimi.

 

What can you tell us about this category of wine? How has it changed through the years?

Prosecco DOC has continued to grow double digit since its official introduction in 2009/2010 and is well recognized globally. We have seen a growth in consumption but also a continued effort by producers to innovating and improving quality for an evolving international customer base and different consumption occasions. An innovation has arrived with Prosecco DOC Rosé launched in 2020/2021 (85% minimum of Glera and maximum 15% of Pinot Noir).

Prosecco DOC is now an international well-known drink for everyday consumptions in different moments of the day and not only for celebration but more for conviviality moments among friends enjoying life. It is widely recognised across generations and, also, offers to people approaching sparkling wine for the first time an opportunity for tasting an elevated expression of the category at an affordable price.

Prosecco continues to be the right ingredient of choice for many cocktails, also with a low ABV, widely used by many bartenders in the industry. What makes the difference is always the quality of the prosecco chosen for the mix

 

Sparkling wines are popular in cocktails. Talk to us about this concept. 

The Spritz really came along and enlarged the prosecco audience worldwide. The concept of a simple great tasting cocktail that is refreshing and sparkling from a wine base was previously uninteresting. The sparkling aspect gave it something more than just a flat mixer. The added fun and complexity brought forth from the bubbles gives it an appealing spin to consumers and bartenders.

 

Any tips for bartenders wanting to mix with FIOL?

FIOL is a solid foundation on which the bartender can count to unleash creative energy.

Elegant and well balanced, gifting a pleasant light bubbling experience, both expressions of FIOL allow bartenders to introduce the flavors they like without having to fight overly sweet notes that tend to mask their skills. FIOL can be involved in different recipes, from classic cocktails like the Bellini, Mimosa, or Sbagliato, to Spritzers and low ABV to digestive and Signature Cocktails. Make it your own or ask FIOL for recipe suggestions.

 

 

CANARINO

Ingredients:

• FIOL Prosecco
• 1 oz. aged grappa
• 0.7 oz. fresh lemon juice
• 0.7 oz. sugar syrup
• 1 lemon peel
• 4 mint leaves

Preparation: shake all ingredients except FIOL Prosecco with plenty of ice. Strain into a chilled cocktail glass and top with FIOL Prosecco. Garnish with lemon peel and mint leaves.

 

 

ROSA COLADA

Ingredients:

• FIOL Prosecco Rose
• 1.3 oz. Coco Lopez coconut cream
• 1.2 oz. White Rum
• 2 oz. fresh pineapple juice
• 0.3 oz. fresh lime juice
• 1 bar spoon citrus syrup
• ½ bar spoon Tonka bean syrup

Preparation: Add all ingredients including crushed ice but excluding Fiol Prosecco Rosé in a blender and mix at high speed for circa 20 seconds. Pour rosé in a chilled tumbler glass and add the content of the blender. Garnish with a roasted marshmallow.

 

 

MEXICAN FIOL

Ingredients:

• FIOL Prosecco
• 1.2 oz. Mijenta Tequila Blanco
• 0.7 oz. banana cream
• 1 bar spoon of classic gum syrup
• 1 bar spoon of citrus syrup
• 2 drops chocolate and coffee bitter
• Lemon peel extract

Preparation: shake all ingredients except FIOL Prosecco to a shaker with plenty of ice. Filter the content in a double cocktail cup that is chilled and strain in a coupe. Top with Prosecco. Squeeze the lemon peel and garnish with a swirl of lime.

The post Mixing with Prosecco with FIOL’s Trade Marketing Manager, Gio Chiappardi appeared first on Chilled Magazine.

Source: Mixology News