VEGAN 100% Prosecco Valdobbiadene DOC by PerlageWines, worldwide recognized as the first Italian Organic Wine Prosecco vegan certified! Finest quality using only glera grapes produced in charmat method. 

The story of Perlage wines start in 1985 when the seven Nardi Brothers encouraged by their Father Tiziano and the Mother Afra discovered and converting in organic agriculture. Their first vineyard was "Riva Moretta" in the heart of Prosecco DOCG area.    

All Perlages products are organic certified and guarantee the greatest quality of organic wine. Perlage assures that the quality of its products will never be controlled by the law of the market, because they cannot go below the qualitative standard that Perlage strive to maintain and guarantee an organic wine that is genuine and certified.

The organic cultivation promoted by Perlage allows the limitation of the chemical treatments harmful for the plant in primis, but above all for the land, the air and the water. The elements that surround the hill should be safeguarded because they are integral part of a territory remained untouched for millenniums and that allows the well-being and the healthof its citizens.

Perlage ensures the Colour of the purity, the Scent of the tradition and the Flavour of the quality.

The soil management of the grounds of an organic vineyard is one of the key factors to ensure the preservation of the agricultural ground and its fertility and simultaneously, the maintenance of the lives in an optimal balance for the production of quality organic grapes. This is one of the main points that characterize the agriculture and therefore also the organic viticulture.

The management of the grounds have a series of effects on the ecosystem of the vineyard that is fundamental in organic cultivation. Things to keep in mind are the following:

  Organic complexity;

  Erosion, a big problem on hills;

  The physical and chemical features of the organic ground.

Perlage is widely focusing on biodynamic viticulture, that definitely help the organic procedures to become more efficient. Some important modern techniques that Perlage uses in vineyards are: 

  The permanent grass cover of the soil that can be adapted to different climatic conditions, the needs of the vines, such as the erosion containment and the protection of the soil fertility;

  The reduction on copper use in vineyards because it restricts the development of useful microorganisms;

  The installation of some weather station-climate on the vineyard that controls the existence and development of the disease and activate the treatment only when necessary;

  Use of useful organism, such as biodynamic agriculture teaches, to increase the resistance of the plant to the disease.

Perlage Innovations and Technologies are:

 Some of the most important certificates received: 

NOP Certificate
The National Organic Program (NOP) develops, implements, and administers national production, handling, and labeling standards. 

BRC Certificate
Specific requirements to be met by an organisation to enable the production, packaging, storage and distribution of safe food and consumer products. 

DEMETER Certificate
Demeter is the only ecological association that has built up a network of individual certificated organisations worldwide. Its basis is the Biodynamic agriculture method. 

IFS Certificate
It's a standard for auditing retailer and wholesaler branded food product suppliers / manufacturers. 

CODEX Certificate
It develops principles and guidelines related to food import and export inspection and certification systems with a view to harmonising methods and procedures which protect the health of consumers, ensure fair trading practices and contribute to facilitating international trade in food stuffs. 

UNI EN ISO 9001-2008 Certificate
Quality management system that identifies and describes the working methods of the company, in order to obtain the maximum quality. 

OFDC Certificate
Management system that certifies organic products imported in the China market.

  The pressing process is managed as a Prosecco DOCG, using only the Free-run Must
 The clarification method (when necessary) is done using Bentonite clay and PEA PROTEIN (vegetable protein) in order to replace the most common albumin or gelatin (animal protein). This allows us to ensure continuity in the supply of Vegan Prosecco without being influenced by the variability of harvest / external situations.

The need for careful control at all stages of production, from the cellar to the bottling to packaging, so that it can be guaranteed the total absence of animal products, by the glue for labels to the adhesive tape to seal the packages. 

Have a look at the following videos:

Often people choose SGAJO because want try a VEGAN wine but after tasted a glass they are surprised discovering an excellent quality of prosecco! The production is not limited but not so great.  

NAME OF WINE: SGAJO Prosecco DOC Treviso Extra Dry VEGAN 

GRAPES:  100% Glera

ALCOHOL: 11°

SUGAR: 15 g/l

VINIFICATION: in white, using Charmat method. The wine undergoes secondary fermentation in stainless steel tanks.

HARVEST:  Hand picking

SOIL:  morein hill, calcareous

VINEYARDS AGE: 6 - 15 years

ALTIMETRY & EXPOSURE:  250 mt a.s.l - south exposure