Ca’Val Rive di Col San Martino (2023) - Cantina Produttori di Valdobbiadene

Winemaking methods used for Ca’Val Rive di Col San Martino

Hand harvesting

Hand harvesting is a traditional, painstaking approach to picking, where bunches are selected and cut by hand straight from the vine. Compared with machine harvesting it allows far closer attention to quality, since only the best bunches are chosen and the fruit is not damaged.

Temperature-controlled fermentation in stainless steel

Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.

Charmat method (secondary fermentation in tank)

Secondary fermentation in tank, also known as the Charmat method, is a winemaking technique used to produce fresh, aromatic sparkling wines. This process takes place in large pressure vessels (autoclaves), where the wine undergoes a second fermentation thanks to the addition of sugars and selected yeasts. Characteristics of the Charmat Method Colour Whites: Bright straw yellow with greenish highlights. Rosés: Pale pink or bright salmon tones. Aromas Fruity: Notes of green apple, pear, peach and citrus. Floral: Hints of white flowers, acacia and wisteria. Flavour Fresh and lively: With balanced acidity and a fine, persistent mousse. Light and harmonious: Ideal for drinking young and straight away. Stages of the Process 1. First Fermentation The must ferments to turn the sugars into alcohol, producing the base wine. 2. Second Fermentation The base wine is transferred into autoclaves, where the tirage liqueur (sugars and yeasts) is added. The secondary fermentation then begins, with the development of carbon dioxide and bubbles. 3. Stabilisation The sparkling wine is chilled and filtered to remove the yeast residues. 4. Bottling Once the process is complete, the wine is bottled under pressure to keep the mousse. Types of Sparkling Wine Charmat Method Brut: Up to 12 g/l of residual sugar, fresh and dry. Extra Dry: 12-17 g/l of residual sugar, soft and fruity. Dry: 17-32 g/l of residual sugar, balanced sweetness. Ideal Grape Varieties for the Charmat Method White Grape Varieties Glera: The heart of Prosecco production. Moscato Bianco: Perfect for aromatic and sweet sparkling wines. Chardonnay: Adds elegance and structure. Black Grape Varieties Pinot Nero: Used for elegant, aromatic rosés. Food Pairings Brut Sparkling Wines Starters: Fish tartare, salmon carpaccio. First Courses: Pasta al limone, vegetable risotto. Extra Dry Sparkling Wines Seafood Dishes: Grilled prawns, fried squid. Fried Food: Vegetable tempura, mixed fried fish. Sweet Sparkling Wines Desserts: Fruit tarts, dry biscuits. Fruit: Strawberries, melon, peach. Why Choose Secondary Fermentation in Tank? The Charmat method is ideal for anyone looking for fresh, aromatic and hugely versatile sparkling wines. Perfect for aperitifs, toasts and light pairings, it expresses at its best the characteristics of the grape variety and the terroir.

Ageing methods used for Ca’Val Rive di Col San Martino

In stainless steel (1–6 months)

Ageing in stainless steel for 1 to 6 months is a winemaking practice widely used for young, fresh, varietal wines, aimed at preserving the aromatic fragrance and gustatory integrity of the wine immediately after fermentation. This choice allows the wine to be stabilised, to settle naturally and to be ready for drinking within a few months, retaining vitality, tension and precision.

Time on the lees for Ca’Val Rive di Col San Martino