Winery RivaltaDea Valdobbiadene Brut
wine
This wine generally goes well with
The Dea Valdobbiadene Brut of the Winery Rivalta is in the top 0 of wines of Conegliano-Valdobbiadene Prosecco.
Details and technical informations about Winery Rivalta's Dea Valdobbiadene Brut.
Discover the grape variety: Neuburger
Rich and structured whites with good ageing potential, golden colour, ample mouth with moderate acidity, with signature aromas of almond, hazelnut, white flowers (acacia) and discreet mineral notes. Subtly vinous profile. Grown mainly in Wachau and Thermenregion. Austrian autochthonous white grape, a spontaneous cross of Roter Veltliner x Silvaner.
Informations about the Winery Rivalta
The Winery Rivalta is one of of the world's greatest estates. It offers 12 wines for sale in the of Conegliano-Valdobbiadene Prosecco to come and discover on site or to buy online.
The wine region of Conegliano-Valdobbiadene Prosecco
Pinnacle of Italian Prosecco (DOCG, 2009, UNESCO): signature Glera as the sparkling white king — fine and elegant with notes of golden apple, white peach, pear, citrus, jasmine, wisteria and an almond touch, fine persistent bubbles, sometimes a saline finish (Rive and Cartizze). Charmat method, Brut/Extra Dry/Dry styles. Steep slopes between Conegliano and Valdobbiadene in Veneto, calcareous morainic soils. For aperitif and celebrations, more mineral than Prosecco DOC.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Tired
Wine that is too old, faded or has suffered from handling such as racking or bottling. In the first case it is too late, in the second case the wine must be put to rest for a few weeks in the cellar.
