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The brothers Silvano and Alberta Follador run a small Prosecco production company together, which in recent years has become a point of reference in the most authentic and artisan Valdobbiadene. Their small production, the result of a very personal relationship with the territory, represents one of the top of the entire denomination and has the ambition to enhance the Venetian bubbles in terms of authenticity and nobility.
The Silvano Follador winery inaugurated the production of sparkling wines in the early 2000s, when the two brothers inherited a few hectares of vineyards and decided to continue the activity of their grandparents. After a few years, despite the successes achieved, Alberta and Silvano decided to completely revolutionize the production approach: "we felt the need to restore dignity and truth to our wines". This conversion was born from the desire to put personal satisfaction and the valorisation of the territory before the logic of the market and it was concretized in determined choices: refusal of any external oenological advice, abandonment of pesticides and synthetic chemical treatments and closeness to the principles of organic and biodynamic agriculture. In the cellar the two brothers chose not to use clarifying enzymes and to use only indigenous yeasts for the first fermentations, which therefore took place spontaneously. The froth takes place strictly according to the Charmat or Martinotti Method or with Metodo Classico. No Col Fondo is produced because Silvano does not believe that refermentation in the bottle without disgorgement is able to enhance the typicality of the Glera grape, due to the aromatic intensity brought by the yeasts. They prefer zero or very low sugar dosages and in fact all the sparkling wines produced are Brut Nature.
Prosecchi di Silvano Follador are points of reference for those who want to discover the most authentic and genuine side of Valdobbiadene because they are born from a strong rural sensitivity for the territory. Silvano is a non-conformist winemaker with clear ideas and his oenological conception aims at spontaneity, without renouncing to a crystalline expressive clarity: "I do not recognize myself as an integralist naturalist who leaves everything completely to nature and chance". The attention to environmental sustainability and the typicality of the territory and the vine are accompanied by courageous choices that aim to guide the natural processes by intervening as little as possible, always taking care to ensure the production of cleanliness, finesse and elegance.