An icon of Italian lifestyle

Prosecco

The essence of the land

Rive di collalto

This is the single vintage from the slopes of the Collalto hills, where the grapes are harvested by hand and the best micro-lots become the most fragrant, harmonious spumante, the expression of the diversity of a superior terroir.

Rive di collalto extra brut

  • The unique character of a hill
  • Valdobbiadene Prosecco Superiore D.O.C.G. EXTRA BRUT

Rive di collalto extra dry

  • Extra every time
  • Valdobbiadene Prosecco Superiore D.O.C.G. EXTRA DRY

Finesse and flavour

VALDOBBIADENE PROSECCO SUPERIORE DOCG

The ideal spumante at any time of day, striking thanks to its rich elegant personality and pleasantly soft, silky taste.

Fresh, first and foremost

Lampo

In the glass it stands out for its vivacious, fine perlage and brilliant, yellow colour. Lampo is a young, fresh sparkling wine with an elegant taste and well-orchestrated aromas.

An icon of Italian lifestyle with centuries of history

PROSECCO, THE WORLD’S MOST FAMOUS SPUMANTE

From the UK to the USA, from Russia to Japan, from Canada to Scandinavia, wherever you go, prosecco has won over the markets on all five continents, and is universally recognised as the world’s most famous spumante. Helping this extraordinary achievement are its freshness and versatility, which have seen it become the icon of the Italian lifestyle, the ideal accompaniment to aperitifs, at the table or on any social occasion.

Of the over 500 million bottles sold, 90 are produced in what has historically been the best suited area for the production of this spumante. This success that did not come out of nothing, it is the result of centuries of knowhow, because the gently rolling hills of Conegliano Valdobbiadene have been the perfect terroir for vine-growing since ancient times. Formerly called Prosecco, the Glera grape has been in its element on these hills for over three centuries; the first mention in writing of its links with this area date back to 1772. DOC (controlled designation of origin) was introduced in 1969, restricting the historic production area to 15 municipalities between Vittorio Veneto and Valdobbiadene. In 2009, DOCG (controlled and guaranteed designation of origin) was recognised for Conegliano Valdobbiadene Prosecco.

The Charmat method

BEHIND THE SCENES OF SUCCESS

Prosecco is produced using the Martinotti or Charmat method, which enhances its characteristic delicate, fresh, fruity notes.

After harvesting, the grapes are taken to the winery. Following pressing and decantation, when the cloudy grape must is left to rest in the cool, vinification begins with an initial fermentation stage, followed by another in steel autoclaves, at a controlled temperature, when yeasts and sugar are added. During this stage, the yeasts turn the sugars into alcohol and carbon dioxide. After this second fermentation, the product is cooled and left on the lees for 1 to 3 months. Before being bottled, it is filtered to guarantee its stability and limpidity.

Versatile, pleasing and fresh

GLASS IN HAND,TASTING NOTES

Prosecco is a sensorial experience to be savoured with the eyes, nose and palate. A spumante with very fine perlage and straw-yellow colour, it releases all the magic and delicacy of a freshly picked bouquet of flowers, with aromatic and fruity notes (pear and even apple or peach) accompanied by a hint of bread crust.
Light and affable, fresh and crisp as an apple on the palate, and very easy to drink, making it perfect for any time of day. Brut, extra brut, dry and extra dry spumantes all have different sugar contents. For the best taste experience, it should be served at a temperature of 6-8 degrees and poured as soon as it is opened.

Traditional cuisine and international dishes

FOOD PAIRING

The king of aperitifs, Prosecco has a complex, elegant personality that makes it an excellent accompaniment for any kind of food.

Delicious with buffets and refreshments, it goes perfectly with platters of charcuterie and mature cheese, at brunch or in the afternoon, with vegetable or fish antipasti, and with salmon and seafood finger food.

It is the ideal accompaniment to white meat and timbales, risottos, pasta, quiches and lots of traditional Veneto dishes, such as stockfish, trout, radicchio rosso, asparagus and sweet and sour sardines “in soar”.

It is also amazing with international specialities, from Valencia-style paella to crêpes, sushi with venere or basmati rice, in the widest variety of multi-ethnic recipes.

Especially good with desserts, ice cream and dried fruit, it is the most delicious way to end a meal.

Contacts details

Write to us

    Address

    Località musile

    2 – 31058 susegana (treviso)

    Fax

    + 39 (0)438 435287

    Rive di collalto extra brut has been added to your cart