Prosecco is defined as Superiore exclusively if it is grown in the area delimited by the Conegliano Valdobbiadene DOCG, a denomination that includes 15 municipalities between these two wine capitals: Valdobbiadene, the production capital where Glera has always found its terroir to express itself with elegance, finesse and aromatic intensity, and Conegliano, the capital of culture where the first Oenology School in Italy was founded in 1876.
The Conegliano Valdobbiadene Prosecco Superiore DOCG appellation has been subdivided into zones, some of which can avail themselves of the definition of Rive, a term that indicates steep terrain with unique terroirs, exposures and microclimates that give life to inimitable wines.
In the Conegliano Valdobbiadene area there are 12 municipalities and 31 hamlets that belong to the 'Rive', making a total of 43 'Rive'. Giavi counts Rive di Ogliano among its vintage sparkling wines.
CONEGLIANO AND MONTICELLA
The Conegliano area is characterized by the presence of gentle hills whose soils are mainly composed of clay and limestone, soils that give the wine pleasantness, body and an optimal taste balance.
The hill of Monticella is located in a unique place: blessed with perfect exposure and favored by fertile soil, it offers an exclusive view of an area that has always been devoted to vines.
THE GIAVI CHARMAT METHOD
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 18th century. Wines made by the Charmat method are light, straw-yellow with greenish hues in color, 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 Glera 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 fermentation, also known as alcoholic fermentation. In this process, selected yeasts are inoculated into the must and together with the natural components of the wine, sugars are transformed 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 Conegliano Valdobbiadene Prosecco Superiore DOCG appellation.