Prosecco – Superiore “Rive Di Santo Stefano”
Uncategorized
“Mete Eccelse” means “great achievements”. Drusian gives this name to their most outstanding products. Rive di Santo Stefano gets its name from the local name ( “Rive”) for the steeply sloped hills. With inclines as steep as 50° the wine-growing is called “Heroic Viticulture” for quite an evident reason. Drusian Rive di Santo Stefano is made from 100% Glera grapes, grown and hand-picked in the vineyard of Santo Stefano. The vines are between 30 and 50-year-old, which along with the terroir, gives this wine a unique and intense aromatic profile, with enchanting perfumes and deeply contemplative flavors.
Appellation: Conegliano Valdobbiadene Prosecco Superiore DOCG
Region: Veneto.
Type: White, Sparkling.
Varietal: 100% Glera.
Color: Straw yellow with greenish hints.
Bouquet: Lovely fruit notes of apple and pear, with hints of acacia blossom.
Palate: Harmonious and well-balanced with crisp minerality and gentle white orchard fruit notes.
Perlage: Fine and persistent.
Alcohol: 11.5%.
Residual Sugar: 12-15 g/l.
Acidity: 4,5-5 g/l.
Sulphur dioxide: 75-85 mg/l.
Pressure: 4,5-5 bar.
Serving Suggestion: Serve at a 6-8°C (43-46°F) in a tulip-shaped glass in order to appreciate all the wine’s aromas.
Pairing: As an apertif. With antipasti, perfect with light first courses of vegetables or with white meat and fresh cheese. Tuna carpaccio or tartare, fresh-water fish, Bibimbap, Chicken Tangine, Cod Brandade, and citrus-fruit salads. Try a focused cheese plate of gruyere cheese, dried figs, Marcona almonds, sardines, Prosciutto Panino (prosciutto wrapped around Mozzarella), pear, walnuts, and dried apricots.
Production area: Santo Stefano is a small town close to Valdobbiadene. Here Drusian grows a steep hillside vineyard. Rive di Santo Stefano is produced only from the grapes from this tiny, though valuable DOCG estate.
Altitude: 350m a.s.l.
Exposure: South.
Soil: Rich-clay and calcareous.
Training System: Double-arched cane.
Plant Density: 3,000 vines per hectare
Harvest: The grapes are manually harvested at the beginning of September.
Vinification: White wine process with soft pressing.
Fermentation: Secondary fermentation in stainless-steel tanks, according to the Martinotti Charmat method. Duration: 70/80 days
