"Pale straw-green with a persistent stream of small bubbles. Refined, almost austere aromas and flavors of crushed stone, mint, and white peach. Finishes long, pure and very taut. No easy sweetness here (in fact, this has 6 g/L total acidity but only 4 g/L residual sugar, compared to Bosco di GicaâÄôs 10 g/L). Like all Rive Proseccos, this is a single vineyard wine." â€“Dec-16
100% Glera from Valdobbiadene Prosecco Superiore Rive di Farra di Soligo
â€śRiveâ€ť is the local dialect term that denotes steep hillside vineyards. Vines grow on a steep slope with south- and southeast-facing vineyards oriented along relief contours. The dry, clay, nutrient-poor soils are fairly shallow and bedded in calcareous rock. The climate is mild with cold winters and warm but not humid summers.
The fruit is lightly pressed with a bladder press and uses gravity settling of must. Fermentation takes place at controlled temperatures with cultured yeasts. The maturation occurs on the fine lees in steel for 3 months.
The secondary fermentation uses â€śMetodo Italianoâ€ť in steel pressure tanks, which involves a cold tartrate stabilization and tight filtration before bottling to remove spent yeast from sparkling wine. This cycle lasts for approximately 40 days. The wine has a bone-dry finish (4 g/l).