Grape variety
90% Glera grapes - 10% Bianchetta Trevigiana
Production area
Bacio
Altitude
300 m a.s.l.
Ageing in Autoclave
Minimum of 5 months
Rootstock
420/A
Vine Training System
Double Arched Cane
Harvest
From mid to late September. Hand-harvested with careful selection of the grapes.
Wine making
Traditional white wine method at controlled temperature, with soft pressing of the grapes.
Ageing
The wine continues to age in tanks, with a 2–3 month period of cold ageing, developing greater harmony and structure.
Winemaking method
Made according to the Martinotti Method and in accordance with the production regulations for Valdobbiadene Prosecco Superiore DOCG. Secondary fermentation takes place in an autoclave at a controlled temperature of approximately 18 °C. After ageing on the lees, the wine is cold-stabilised at -4 °C and microfiltered before bottling.
The purest expression
Brunoro Valdobbiadene DOCG Rive di San Pietro di Barbozza Millesimato Brut comes from one of Valdobbiadene’s most highly regarded Rive, where steep vineyards still require all work to be carried out by hand. A dry, refined sparkling wine that precisely reflects the distinctive character of its place of origin.
Produced by Azienda Agricola Brunoro, founded by Emma Brunoro together with her husband Matteo Varaschin, this wine is deeply rooted in our family history. Marl- and sandstone-rich soils, combined with a well-ventilated microclimate, allow the Glera grapes to ripen slowly and evenly, giving rise to a wine of remarkable finesse, freshness and character.
Awards
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Pairings
The characteristics of this Brunoro make it ideal with seafood dishes, it pairs elegantly with fine fish, shellfish and molluscs.
