Le Rive’s Prosecco DOC sparkling wine is made from Glera grapes grown in the estate’s vineyards in Negrisia, in the province of Treviso.
The bottle is distinguished by the characteristic string tie around the cork, a feature that gives the ‘Spago’ version its name and defines its presentation.
The grapes are harvested in mid-September and gently pressed whole-bunch to obtain the free-run juice.After cold settling, fermentation takes place at a controlled temperature of 18 °C and the wine rests for several months in stainless steel tanks.The second fermentation then takes place in a pressure vessel at a low temperature using the Martinotti method.
The result is a fresh, smooth and lively sparkling Prosecco, characterised by a fine perlage and a distinctly fruity and floral profile.
Alcohol content: 10.5% 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, smooth and fresh, with flavours that echo those on the nose.
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Fresh and versatile, it is particularly well-suited as an aperitif and pairs effortlessly with light, simple meals.At the table, it pairs well with risottos made with seasonal vegetables and with fish-based dishes.
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Serve chilled, at a temperature between 6 and 8 °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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• 5 Star Award – 91/100 – Vinitaly 2017• Gold Medal – Vinitaly 2010• Silver Medal – Vinitaly 2012• Diploma of Merit – Enoconegliano 2014
────── WINE INFORMATION ──────
• Producer: Le Rive di Bonato• Designation: Prosecco DOC• Type: sparkling white wine• Grape variety: Glera• Region: Veneto• Production area: Negrisia, province of Treviso• Soil: rich in rock fragments, loose and calcareous• Training system: G.D.C. and espalier• Planting density: approximately 3,500 vines per hectare• Grape ripening: mid-September• Vinification: soft pressing of whole bunches 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: 11 g/l• Acidity: 6 g/l• Allergens: contains sulphites
The vintage of the bottle available may differ from that shown in the product image.