Valdobbiadene Prosecco Rive di Santo Stefano "Gerardo" DOCG LE COLTURE
| Punteggio sommelier | 91/100 | 2026 |
| 4 viti Vitae AIS |
|
2020 |
| Cantina | LE COLTURE |
| Denominazione | Prosecco Docg |
| Uvaggio | 100% Glera |
| Gradazione | 11,50% |
| Cl | 75cl |
| Solfiti | Contiene Solfiti |
| Codice ICQRF | TV/290 |
| Sede Cantina | Azienda Agricola Le Colture - S. Stefano di Valdobbiadene (TV) - Via Follo, 5 |
| Abbinamento | Aperitivo, Antipasti di pesce al vapore, Antipasti di pesce affumicato, Pesce alla griglia, Spaghetti alle vongole, Crostacei, Formaggi freschi, Fritto misto di pesce |
| Carta dei vini | Prosecco |
| Formato | Bottiglia standard |
| Regione | Veneto (Italia) |
| Stile | Leggero e fresco |
| Dichiarazione Nutrizionale, Ingredienti e Raccolta differenziata | Visualizza le informazioni nutrizionali |
From the 100% pure vinification of Glera grapes. The origin of these vines falls within the company. This Valdobbiadene comes from vineyards older than at least 35 - 40 years on the hills of Santo Stefano, this brut that we wanted to dedicate to our grandfather Gerardo Ruggeri, in homage to the passion with which he took care of his 'Rive', vineyards on the steepest terrain. The harvest takes place from mid-September until mid-October. Vinification involves the soft pressing of the grapes, fermentation of the must in the absence of skins at a controlled temperature. The fermentation takes place with the Charmat method with refermentation in an autoclave, special pressure-tight containers and at a controlled temperature.
Characteristics of this product from Veneto
The wine has a light straw-yellow colour on organoleptic examination. The aroma is generous and rich in scents of citrus and fresh vegetable often accompanied by a pleasant note of bread combined with a lively energy. The taste has a fine perlage that ensures the persistence of the flavor and the cleanliness of the palate.
Recommended pairings tasting Prosecco Docg
A sparkling wine that goes well with fish appetizers and vegetables also processed, first courses with seafood and baked fish dishes. The optimal serving temperature is 6 ºC in a high and tapered glass.
