Page 116 - Exploring Taste Magazine N.2

EXPLORING TASTE—SANTA MARGHERITA GRUPPO VINICOLO

frontolo. The sub-brand “Rive” was introduced in 2009 with the of Prosecco. From a geographical point of view, Refrontolo is
coming to life of Garantita (guaranteed), whose concept is compa- in-between and its wines represent a perfect mixture of the two
rable to the French Cru or the Piedmontese Menzione Geograf - zones, with tiny bubbles that are extraordinarily balanced and
ca [geographical mention] because it shows a vision linked to the elegant in taste and smell.
territory, of which wine represents the ultimate expression. The The harvest normally starts on the f rst Sunday of September and
specif cations cover 43 municipal sub-brands characterized by par- lasts 7-10 days. The harvested bunches are arranged in big boxes of
ticularly suitable (and steep) vineyards with valuable characteristics 200 kilograms to avoid crushing and the pressing that results. The
deriving from the type of soil, the exposure and the microclimate. f rst processing phases – pressing and f rst fermentation – occur
The dif erent combinations of slope, soil and location make each in situ, while the sparkling winemaking process ends in Fossalta
microzone dif erent from the others, creating wines with a unique di Portogruaro, in the headquarters of Santa Margherita Gruppo
and well distinguished personality. Vinicolo. The re-fermentation in pressure tanks occurs at approxi-
The Prosecco Superiore wines, proud holders of the Rive mention, mately 16°C – a temperature suitable to preserve the great aromatic
are produced exclusively with grapes grown in the related subzone. potential of the basic wine – and goes on for about three months on
The absolute and superior quality of these tiny bubbles is guaran- its yeasts. Balance, freshness and intensity are the key words to de-
teed, to begin with, by the strictly hand-operated harvesting of the scribe Prosecco Superiore Rive of Refrontolo, which wins over even
grapes. The bunches are carefully selected on the plant, choosing the most demanding palates, by harmoniously coating the mouth
only perfectly ripe and healthy grapes. The production is reduced and thanks to its ref ned fruity bouquet.
to 130 quintals per hectare (against the 135 allowed for Prosecco In 2017 the new packaging line was launched, which highlights
Superiore) and the label must provide the baseline thousandth. the uniqueness of the product and the strong connection with its
So what are the specific features of Prosecco Superiore Rive di territory. In particular, the bottles contain a greater volume thanks
Refrontolo? The Conegliano area is flatter, warmer, with clay to the Champagne-bottle style, characterized by a softer and lower
soils, which mean Prosecco wines develop in their structure and shoulder. As for the label, the new design reproduces the vineyards’
with ripe fruit olfactory notes. On the contrary, Valdobbiadene development with the bubbles, creating a pattern of color shades,
benefits more from the fresh air coming from Cortina and from small gold embellishments and decorations that are minimal and
the Dolomites, providing a more aromatic and acidity-rich type ref ned at the same time – in good Santa Margherita style.

The first processing phases – pressing and first fermentation – occur in situ, while the sparkling
winemaking process ends in Fossalta di Portogruaro, in the headquarters
of Santa Margherita Gruppo Vinicolo.

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