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Bepin De Eto Prosecco Rive di Rua Valdobbiadane Superiore DOCG Extra Brut 750ml
8 900 Ft
This champagne is the top product of Bepin de Eto, therefore it belongs to the highest classification of Prosecco!
Rive di Rua features shimmery straw yellow, emerald green reflections and long-wearing bubble pearls.
Elegant and soft aromas of apples, pears and peaches, as well as floral impressions of rose petals and acacia flowers.
In the mouth, the wine is refined and elegant, with a pleasant acidity and aromatic taste.
Ideal as an aperitif, but also suitable for seafood and light appetizers.
Rive di Rua features shimmery straw yellow, emerald green reflections and long-wearing bubble pearls.
Elegant and soft aromas of apples, pears and peaches, as well as floral impressions of rose petals and acacia flowers.
In the mouth, the wine is refined and elegant, with a pleasant acidity and aromatic taste.
Ideal as an aperitif, but also suitable for seafood and light appetizers.
Within the Conegliano Valdobbiadene region there are several regions defined as "Rive". Rive is a piece of land that is often located on a steep hill, with excellent solar radiation, a large temperature difference between day and night, and very suitable soil. In short, ideal conditions for Glera grapes. 43 Rives was defined by the DOCG Prosecco consortium. For spumante wines that only contain grapes from one of these regions, the words 'Rive di' may appear on the bottle. In addition, the maximum yield per hectare of Rive Prosecco is even lower than that of a traditional DOCG Prosecco.
Region: In the heart of the Conegliano area, on the slopes of the Feletto hills, the first hills of the Dolomites, at an altitude of 270 m above sea level
Soil: Clay soil
Harvest period: First 10 days of September
Winemaking: After harvesting and pressing the grapes by hand, the must ferments without skins at a controlled temperature of 20°C. The wine is then aged in stainless steel tanks for 1 month. The second fermentation takes place according to the Charmat method: slow fermentation in stainless steel tanks, under pressure at 12-14°C, with short aging on the lees to preserve the fruitiness.
Alcohol 11.50%
Region: In the heart of the Conegliano area, on the slopes of the Feletto hills, the first hills of the Dolomites, at an altitude of 270 m above sea level
Soil: Clay soil
Harvest period: First 10 days of September
Winemaking: After harvesting and pressing the grapes by hand, the must ferments without skins at a controlled temperature of 20°C. The wine is then aged in stainless steel tanks for 1 month. The second fermentation takes place according to the Charmat method: slow fermentation in stainless steel tanks, under pressure at 12-14°C, with short aging on the lees to preserve the fruitiness.
Alcohol 11.50%