Prosecco
To Furia Prosecco is the base to everything.
The organoleptic quality and the cleaning of the sparkling wine base are main features to guarantee excellent performances during the sparkling wine production phase. This is the key role of filtration, clarification and refrigeration. It can be obtained ready for the second fermentation either with pure Glera or accompanied by grapes suitable for blending up to 15% to enhance its complexity.
Clear, fresh and aromatic; the perfect base for the world's most famous Charmat.
Where do our grapes come from?
Glera and blending grapes used to produce white or Rosé Prosecco DOC, are located in the province of Padova in two areas with different microclimates and soil characteristics.
At the foothills of the Colli Euganei in Teolo, the soil has volcanic origin that enhances minerality, great acidity, white flower, pear and apple notes to the wine. In the Vescovana area the soil has marine origin and gives the Prosecco DOC enhanced flower, apple and tropical fruit notes.
Vescovana
Soil with marine origin with elevated presence of sand, silt and sea sediments. Porous ground that allows for deep root exploration. Presence of a water table at two metres below the surface. Sylvoz and Guyot cultivation.
Teolo, Colli Euganei
Soil of marine origin at the foothills of the Colli Euganei, covered by a basaltic mantle derived from subsequent volcanic eruptions. It consists of Rhyolite, Trachyte, and Latite. A mineral-rich, deep, and porous ground that allows for vertical root exploration. Guyot cultivation.
Oliosi
Fluvio-glacial soil with a surface layer of clay and silt resting on a base of gravel and pebbles at depth that provide a very rapid drainage. Guyot cultivation.
How we can create your Prosecco DOC
Prosecco project
Let’s study it together from grape selection to the finished wine. Discuss with our vineyards technicians and our oenologists and share your Prosecco DOC project idea with us. Let’s Dream big, together.
Choose your Prosecco
Request the sample that best reflects the organoleptic profile of your company.
The process
Together, step by step
Grapes selection
The backstage of the perfect wine
- Vineyard Control
- Health Status of the Grapes
- Maturity Level
- Grapes Selection
Grapes processing
From crushing to fermentation
- Crushing
- Controlled Winemaking
- Pressing
- Wine Production
Clarification
Temperature and malolactic stability control
Filtration
Ready for Delivery
Grapes processing
The client collaborates with the Furia enological team, who expertly tailor their services to meet the client's specifications to craft a wine that truly represents them.
The winery boasts a fermentative capacity of about 10,000 hl of wine per batch and can manage both large volumes and smaller lots under 100 hl.
In red wine production, malolactic fermentation is only performed after alcoholic fermentation to allow for varied aging techniques.
Speed is essential in white wine production; immediately after pressing, the musts are clarified by flotation and inoculated.
The advanced nitrogen system ensures protection against uncontrolled oxidation.
For sparkling wine bases, which require high acidity, the agronomic team samples the grapes directly in the vineyard to strategically plan the subsequent cellar operations.
Grapes processing
The client collaborates with the Furia enological team, who expertly tailor their services to meet the client's specifications to craft a wine that truly represents them.
The winery boasts a fermentative capacity of about 10,000 hl of wine per batch and can manage both large volumes and smaller lots under 100 hl.
In red wine production, malolactic fermentation is only performed after alcoholic fermentation to allow for varied aging techniques.
Speed is essential in white wine production; immediately after pressing, the musts are clarified by flotation and inoculated.
The advanced nitrogen system ensures protection against uncontrolled oxidation.
For sparkling wine bases, which require high acidity, the agronomic team samples the grapes directly in the vineyard to strategically plan the subsequent cellar operations.
Our cellar
The coordination of our team and the available technologies allows us to monitor every step of production, achieving extraordinary results.
Our cellar
The headquarters is situated in Marano di Valpolicella.
The exceptionally qualified Furia team and state-of-the-art facilities manage a total production of 90,000 hectoliters, encompassing red wines, white wines, and high-quality sparkling wine bases.
The winery has the fermentative capacity to handle approximately 10,000 hectoliters of wine at once, utilizing fermenters of 800 hectoliters each.
Thanks to the extensive vineyard production at its disposal, Furia meticulously monitors every stage from the grape in the vineyard to the finished wine, ensuring a meticulous selection process that yields extraordinary results.
The facility adheres to international food safety and hygiene standards, holding BRC-IFS certification.
Laboratorio analisi e ricerca enologica
The laboratory is the heart of the company, central to all winery operations.
Each batch of incoming grapes is sampled and analyzed, allowing us to tailor the transformation process to the grape type.
Our oenologists continuously sample and monitor every stage for each tank, from fermentation to aging and final bottling readiness.
This includes testing for alcohol level, potential alcohol, pH, volatile and total acidity, tartaric and protein stability, levels of free and total sulfur dioxide, residual sugars, and color intensity.
The enological team then provides daily guidance to the cellar staff on interventions for each wine.
Furthermore, Furia collaborates with certified external laboratories to ensure the safety of the wines we sell, all in pursuit of delivering the highest quality selection to our clients.
Laboratory and wine research
Wide-range monitoring to guarantee exceptional results.
Our commitment to the environment
Investments in Research and Development, along with sharing ideas with universities and partners, to reduce each year the externalities of our company.
Un impegno concreto
Furia is aware of the impact of its operations on the environment that hosts us.
Investments in state-of-the-art winery technologies with maximum energy efficiency, water recovery through fertigation, and photovoltaic systems help us mitigate our externalities.
In the vineyard, we utilize precision agriculture technology systems and adhere to certified integrated production schemes S.Q.N.P.I., aimed at maximizing efficiency in the use of inputs like water, diesel, and phytosanitary products. This allows us to minimize waste and implement a targeted strategy that protects biodiversity.
Our field machinery fleet is updated annually with additions that enhance the well-being of our staff and ensure their safety at work.
The entire Furia team receives annual training from administration to production, with seminars aimed at raising awareness of the impact of each work operation on the environment and the well-being of colleagues.
Workplace safety, environmental sustainability,and food hygiene go hand in hand, which is why the company is BRC-IFScertified.
Certifications
Click on the logos to open the PDFs.
