Le Rive’s Prosecco DOC Extra Dry Millesimato is made from Glera grapes grown in the estate’s vineyards in Negrisia, in the province of Treviso.
The grapes are harvested in mid-September and undergo gentle pressing, yielding the free-run juice.Following cold settling, fermentation takes place at a controlled temperature of 18 °C; the wine is then left to rest for several months in stainless steel tanks.The second fermentation takes place subsequently in an autoclave at a low temperature, using the Martinotti method.
With 16 g/l of sugar, this Prosecco falls into the Extra Dry category and is fresh and smooth, with a fine, lively perlage and a particularly fruity and floral aromatic profile.
Alcohol content: 11% vol.
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• COLOUR: straw yellow with greenish highlights and a very fine, lively perlage.• NOSE: intense, enveloping and balanced, with notes of green apple, peach, wisteria and acacia blossom.• PALATE: rich and intense, yet smooth and fresh, with flavours that echo those on the nose.
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Extremely versatile, it can be served as an aperitif and pairs well with light, simple meals.It is particularly well-suited to starters and appetisers and can be served with simple dishes featuring vegetables, mild cured meats and light seafood dishes.
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Serve chilled, at a temperature between 8 and 10 °C.An ice bucket may be used to keep it at the correct temperature whilst serving.
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Store in a cool place, at a temperature between 12 and 16 °C, away from light.It is best to avoid leaving it in the fridge for too long, cooling the bottle just before serving.
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• Silver Medal – Concours Mondial de Bruxelles 2018• 91 points – Falstaff Prosecco Trophy 2018• 86 points – Mundus Vini International Wine Grand Prix 2018• 84 points – Decanter World Wine Awards 2018• Special Mention – Vinitaly 2010 and 2012• Diploma of Merit – Enoconegliano 2014
────── WINE INFORMATION ──────
• Producer: Le Rive di Bonato• Wine name: Prosecco Extra Dry Millesimato• Designation: Prosecco DOC• Type: Extra Dry sparkling wine• Grape variety: Glera• Region: Veneto• Production area: Negrisia, province of Treviso• Soil: loamy, calcareous and rich in coarse particles• Training system: G.D.C. and espalier• Planting density: approximately 3,500 vines per hectare• Grape ripening: mid-September• Vinification: soft pressing and cold static settling of the must• Alcoholic fermentation: at a controlled temperature of 18 °C• Ageing: several months in stainless steel• Second fermentation: second fermentation in an autoclave at low temperature using the Martinotti method• Sugar content: 16 g/l• Acidity: 6 g/l• Allergens: contains sulphites
The vintage of the bottle available may differ from that shown in the product image.