Here, more than a thousand years ago, Princess Isabella’s ancestors settled, building the first castle. Its name, too, became theirs, and they later won the rank of Counts of Collalto. And that is the reason that we decided to name our Rive di Collalto ISABELLA: a tribute to Princess Isabella and to the family that has succeeded, over the course of a thousand years, in preserving these hills in their natural beauty.
Rive di Collalto Prosecco DOCG Brut
Rive di Collalto Prosecco DOCG Conegliano Valdobbiadene – Charmat lungo
“Le Rive” is the name that designates the steepest slopes of our Conegliano-Valdobbiadene hills. The grapes for our Rive Prosecco are painstaking selected from vineyards planted on a striking site on the Collalto hill, which lies to the north of the San Salvatore Castle.
Isabella Rive di Collalto Prosecco Superiore DOCG Brut
Isabella Brut DOCG
The wine displays a pale yet stylish straw-yellow, almost pin-point bubbles. The bouquet is immediately appealing, clean-contoured and precise, and distinctive for its elegance and finesse. It releases pronounced floral and fruit notes, plus a refreshing crispness that takes on a pleasant, minerally tang, backgrounded by a fragrant yeastiness that is judicious and well-integrated. The palate is notable for its evident cellarability yet immediate enjoyability, for a complex, creamy mousse that offers an unexpected degree of smoothness, and for its hint of sweetness. The wine demonstrates impressive balance between nose and palate, intensity of flavours, and an ultra-appealing, long-lived finish.
HOW TO ENJOY IT
Rive di Collalto ISABELLA can be enjoyed throughout the meal, and in particular with preparations of fish, fried foods, and classic Veneto dishes such as nervetti (onion-seasoned pressed tendons of veal), fried brains of veal, and sauced bigoli.
Best enjoyed at 6-8°C.
Some of the most important awards
Isabella in detail
Vineyard location: Rive di Collalto
Vineyard aspect: South
Soil proﬁle: Clay, morainic-derived
Yield per hectare: 120 q./hectare
Harvest period: 1-10 September
Viniﬁcation: The clusters are given a gentle pressing, after which the must is gravity-settled, then undergoes a controlled-temperature (18°C) fermentation in steel tanks. The wine matures sur lie in steel for 3-6 months.
Secondary fermentation: The Martinotti-Charmat Method is utilised to give the base wine its effervescence, and the sparkling wine then rests sur lie for a significant period, after which it is stabilised, filtered, and bottled with a pressure in the bottle of 4.5 atmospheres.
Ageing: Nine months in steel pressure tanks, followed by 1-2 months in the bottle. Months in the bottle.
Alcohol: 12% vol.
Residual sugar: 5 g/l
Acidity: 5.8 g/l