The Prosecco can only be Superiore if cultivated within the designated area of the DOCG Conegliano Valdobbiadene. It includes 15 municipalities in between of the two wine capitals: Valdobbiadene, since ever known for viticulture and where the glera grape has found a perfect terroir to express its elegance, finesse and complexity, and Conegliano, cultural capital where the first Italian Oenological School was founded is 1876.
The district of Conegliano Valdobbiadene Prosecco Superiore DOCG has been divided into sub-zones, some of them are designated as Rive, a local word to describe very steep hills with a distinctive terroir, exposure and microclimate able to produce wines with a unique profile.
12 municipalities and 31 hamlets are involved in the production of Rive and Giavi is proud to produce Rive di Ogliano.
The Conegliano area is characterized by rolling hills whose soil composition is characterized by clay and limestone that give to the wine pleasantness, structure and a perfect balance of flavours.
The Monticella hill is situated in a unique place that has always been devoted to the vineyard: an area kissed by a perfect exposure and favoured by a fertile soil.
The Charmat Method (also known as Martinotti Method) is the process used to produce Prosecco DOC and Prosecco Superiore DOCG by a second fermentation in autoclave. It is a pressurized stainless-steel tank that allows to control fermentation and to preserve the primary flavors of the glera grape, which are best expressed through this sparkling process.
The glera grape is the indigenous variety of this appellation of which we have traces since the second half of the 1700s. Wines made by the charmat method are light, straw-yellow with greenish hues in colour, have fresh flavors and intense aromas of apple, pear and primary flavors that would be missed using any other type of sparkling process. Because of its semi-aromatic profile, the charmat method is the only one able to respect and enhance it, creating complex as well as easy drinking wines, accessible to both the most experienced and the less demanding palates.
After the soft pressing and settling, the must is transformed into base wine with the first alcoholic fermentation. In this process, selected yeasts are inoculated into the must and together with the natural components of the wine, sugars are converted into alcohol.
At the end of this phase, the crucial operation of the entire process takes place: the sparkling process, which begins with the prise the mousse. Sugars and selected yeasts are reintroduced with the base wine into the autoclaves and, at the end of this delicate process, the result is fine and elegant wines with a delicate and persistent perlage.
The sparkling process of GIAVI wines lasts way more than the minimum of 30 days required by the DOCG appellation.