LE RIVE DE NADAL

Our wines

A sparkling wine and one spumante unfiltered according to the tradition, and one spumante brut – Charmat method.

VALDOBBIADENE D.O.C.G

1.11 Fal

Brut Nature “Sui Lieviti” (on Yeasts)

This wine is dedicated to the memory of grandfather Natalino, the founder of the company, and takes its name from his date of birth and the name of the riva (hill) that best represents it. A sparkling wine unfiltered, it is Valdobbiadene Prosecco DOCG controlled and guaranteed.

  • 100% Glera
Technical note

VALDOBBIADENE D.O.C.G

Greme

Brut

A fresh and elegant Valdobbiadene Prosecco Superiore DOCG with a fruity aroma, produced in the heroic viticulture tradition amongst the “greme”, our rugged and impervious hills.

  • 100% Glera
Technical note

SPARKLING WHITE WINE

1.11

Naturally with “fondo”

Sparkling wine with the traditional crown cork, produced from 100% Glera grapes. The authentic flavor of our territory.

  • 100% Glera
Technical note

ON THE YEASTS

Vin col fondo

According to family tradition, we decided to produce 1.11, a line of “col fondo” wines.

This method was used by our grandparents and great-grandparents to produce sparkling wine before the introduction of the autoclave and pressure tanks.

This wine conserves the natural yeast deposits in the bottle, and has a slightly turbid appearance, with fine and delicate bubbles.

Its bread crust aroma blends with the distinctive apple and pear notes of prosecco, while on the palate it is revealing, gritty and persistent, a perfect pairing for fish, or our very own sopressa!

The Grapes and Harvesting

Our col fondo wines are produced with Glera grapes and varying percentages other native varieties (Bianchetta, Perera and Verdiso) which are one hundred percent hand harvested.

Refermentation

Refermentation begins in the spring when an increase in temperatures causes the natural yeasts to ferment. At the sight of the first bubbles the wine is bottled and stored away until November.

First Fermentation

The harvested grapes are pressed and fermented in a tub where they are left until the middle of May. Here they are racked a couple of times in order to eliminate excessive turbidity.

Serving Suggestion

This wine should be served at a temperature of 6-8 ° C and should be decanted or poured gently in order to separate the wine from the sediment.