Do you want to surprise your guests with a super simple but delicious recipe? You are in the right place!

Prosecco Superiore is perfect to be consumed with many dishes, but today we're going to use it in an unusual way: for a refined-tasting Risotto.

Preparation time: 30 minutes

INGREDIENTS

Two servings.

• 200 g Carnaroli rice
• 300 ml Conegliano Valdobbiadene Prosecco Superiore “Rive di Collalbrigo Costa Extra Brut Sommariva”
• Vegetable broth (just enough)
• Half an onion
• A dab of butter
• Two tablespoons of olive oil
• Parmesan cheese to taste
• Lemon peel
• Salt and pepper (to taste)

THE METHOD

The process is really very simple, just like any kind of risotto.

We start by chopping half a white onion and browning it on a high flame with extra-virgin olive oil for a few minutes. Then, we add the rice to toast it for a few seconds. Be careful not to burn it!

After that, we turn the heat down and we add the Conegliano Valdobbiadene Prosecco Superiore "Rive di Collalbrigo Costa Extra Brut Sommariva". 

Why don’t we drink a glass while waiting?

Once fully absorbed we continue cooking adding a ladleful of hot vegetable broth at a time until the Risotto is ready.

Additional salt shouldn’t be needed: the broth itself is enough to flavor the dish but for those of you who prefer to abound, this is the right time to do so. If desired (but strongly recommended) a pinch of pepper can also be added. 

To finish cooking and making Risotto creamier, we add a dab of butter and a little bit of Parmesan. Be careful not to add too much cheese, it will cover up the Prosecco Superiore flavor.

The final touch is given by the grated lemon peel. It makes the dish perfect for summertime and matches perfectly with the other ingredients.

Enjoy!

At this time of the year the “Marca Trevigiana” treats us with one of its most famous products – Radicchio Rosso tardivo di Treviso IGP (late red radicchio), the real pride and joy of Treviso gastronomy, which Conegliano Valdobbiadene DOCG marries with perfectly to give us one of the happiest unions of food and wine.

Radicchio rosso tardivo di Treviso IGP is a long-leaved chicory, purple in colour with white streaks. It is cultivated mainly in the Province of Treviso, with some also grown in the Provinces of Padova and Venezia. With its crunchy consistency and slightly bitter aftertaste, it is a vegetable of great versatility in the kitchen. It lends itself to very tasty recipes ranging from entrées to desserts, and can be enjoyed both cooked and raw.

We offer you here 2 simple cooked recipes that will not fail to please to you and your guests. While the first does not include Prosecco in the recipe, the second certainly does.
Have you got your chef’s hat on? Then let’s begin.

Deep-fried radicchio

Just about everybody loves deep-fried morsels. With some small tricks, and taking care not to overdo it, an almost infinite number of scrumptious appetizers can be prepared. Among these we can also include our irresistible radicchio rosso tardivo. Since it’s a strictly seasonal product we can only sample it between November and March, or possibly April.

Since part of the radicchio we will be using for this dish we will also need for the next one, for 4 people we will take 4 nice plump heads of radicchio. We can immediately remove the stems, taking care to keep about a centimetre from which we will remove the very thin skin. From the remaining stem measure about 5 or 6 centimetres and cut off the heads completely. Don’t worry, we are not throwing anything away – the rest we will need later.

From the part we will use for frying take 6 to 8 leaves of more or less of the same size. Let’s put them in cold water for a few minutes to remove any loose dirt and debris. We should repeat the rinsing operation 3 times and dry with absorbent paper.

Next we shall give a good, even coating of flour to each radicchio leaf in turn, then dip them into a bowl containing 2 eggs, previously whisked and seasoned with a pinch of salt, pepper and a little nutmeg. After draining any excess egg mixture from each leaf we should roll them several times in bread crumbs, so as to cover them completely and evenly. Lastly, we will heat a copious amount of peanut oil in a large pan and fry the radicchio, which will, of course, will be served very hot.

Each serving should be accompanied by a Rive di San Michele Extra Dry, whose characterful aromatic persistence will enhance the fragrance of the fried radicchio, earning you the appreciation of your guests.

Radicchio, Prosecco Superiore Docg and Crêpe Pasticcio

The pasticci (pies), which can be layers of lasagna or, as in this case, crêpes, share the same fate as the fried radicchio – everyone loves them. Whether with meat or fish, or mixed vegetables… there is something to suit all tastes. The only thing which you must always pay the utmost attention to is the quality of main ingredients: the béchamel, the crêpes and the filling with which to assemble the layered pie. The preparation of béchamel and crêpes is taken for granted here, so let’s take care of the filling.

Take the radicchio leaves, separated from the part used for the frying, and cut them into pieces of 2 to 3 centimetres. Wash them as in the previous recipe. Then peel and finely slice a couple of medium-sized shallots. Melt the butter with a little extra virgin olive oil in a large saucepan, then add the shallots and leave them until they turn golden brown. Dry the radicchio quickly and place in the saucepan, stirring often. Add a glass of Conegliano Valdobbiadene DOCG just before the radicchio wilts, and let the alcohol evaporate. Season with salt, pepper, and a pinch of ground cinnamon. Close the lid and cook over moderate heat for between 30 and 45 minutes. The radicchio must be well cooked but not completely falling apart.

In a round baking dish first spread a layer of béchamel. Then lay the first crêpe, followed by more béchamel, then a layer of radicchio. Lastly, sprinkle some grated smoked ricotta evenly over the radicchio. Repeat the operation 5 or 6 more times. The final layer should be béchamel combined with the grated smoked ricotta and some good Parmigiano Reggiano. Bake at 180° until browned as you prefer. Let it rest 5 minutes before and serving.

There will be well-deserved applause after the first mouthful. The diners’ appreciation will crescendo when they taste the wine you will have poured into their glasses: a Rive di Collalbrigo Costa Extra Brut, whose structure and aroma will perfectly complement the flavour and softness of the dish.

Enjoy your meal!

Our Prosecco Superiore DOCG is almost ready to be tasted. In our last article we left it at the creation of the base. Now we will see how this leads to the finished product, the one destined to delight your palate. And, perhaps, even surprise you. Let's start!

The importance of sugar for fermentation

Before decanting the wine into an autoclave, where the famous second fermentation takes place, a second filtration is carried out over two to three days. During this time, a mixture of selected yeasts, wine and sugar is prepared in order to "help" the yeasts activate before this stage of the process starts. The composition of the mixture is vitally important; without the sugar the yeasts cannot release carbon dioxide and without carbon dioxide we won’t have any bubbles.

When the filtration is completed the base is transferred to the autoclaves where the ‘sparkling’ process takes place, (a process synonymous with secondary fermentation). If the wine is a cuvée, (we talked about it here, remember?), different bases from different vineyards will be blended together inside the very same autoclave to create the desired wine, as in the case of our Brut DOCG. If, on the other hand, we wish to make the Rive di Collabrigo Costa sparkling wine, the Extra Brut, we will transfer only the base from the specific cru to an autoclave.

The Charmat-Martinotti method

The famous Charmat-Martinotti method, in rather rough terms, simply simulates the fermentation process that takes place in the bottle in the classic method, otherwise known as champenoise. With champagne the wine is made in the bottle. It takes years to get that perlage and those aromas, celebrated all over the world.

With Charmat, on the other hand, the same phenomenon, the creation of bubbles, is achieved much more rapidly. It is a method that has proved to be perfect for those sparkling wines which, given the characteristics of the grape, do not lend themselves to long aging, but must be drunk within the year to preserve the semi-aromatic characteristics of the grape.

Little by little, as the yeasts transform the sugars into carbon dioxide, the pressure in the autoclave rises. The fundamental question to understand is this: since the yeasts only "eat" the necessary amount of sugar to reach the desired pressure, the quantity inserted into the autoclave is never random, but corresponds to certain chemical / physical criteria. For “spumanti” sparkling wines, the pressure is normally brought up to 5 bars, while 2.5 bars is sufficient for “frizzanti” sparkling wines.

The sugar is initially a fixed amount. More or less is added depending on the type of wine to be made. The Conegliano Valdobbiadene DOCG allows 4 types of sparkling wine, each recognised by their sugar residue, (ie. the amount of sugar present per litre), on a progressive scale of softness:

1. Extra-Brut (0-6 g / l)
2. Brut (7-12 g / l)
3. Extra Dry (12-17 g / l)
   
4. Dry (17-32 g / l).
   

Now going back to the autoclave... When the wine gets up to a pressure of around 5 bars, the fermentation must be stopped otherwise a “zero residue” would be reached. To do this, the temperature is lowered by successive steps until it goes down to a level below 0°. The gradual nature of the process has the further benefit of giving life to very fine, delicate bubbles.

But how long the second fermentation last?

Not more than ten days. Just enough to allow the winemaker to extract all the aromatic elements from the Glera considered most appropriate for their particular conception of the wine. Conception is not something to be taken for granted; think about the numerous interpretations of Prosecco Superiore Extra Dry made by different producers.

There are some, always respecting the characteristics of the vine, who will enhance the more fruity aromas, while some bring out the floral aspect, and others the softness (by adjusting the quantities of sugar permitted by the regulations). This variety of approaches is the joy of the passionate enthusiast; depending on the producer, we will have a different wine that will more or less meet our tastes and expectations. This is where the producer/terroir synergy gives the greatest satisfaction.

Stabilization in the autoclave

After fermentation, the wine remains in the autoclave for at least 2/3 weeks waiting to be bottled. During this very delicate phase, the oenologist returns to his post and regularly checks the wine which, being a living material, often behaves in a relatively unpredictable way. There will be wines which mature early, and others maturing later. In this context, the vintages are of great importance, each with its own precise climatic evolution which can substantially influence the quality of the finished product.

When the oenologist, through a series of chemical and sensory cross-analyses, is sure that the aromatic character of the wine has reached its highest point, (beyond which any additional aromas would be unsuitable for Prosecco Superiore, a wine to be drunk young), the process moves on to a second filtration in an isobaric environment, completely deprived of oxygen.

The procedure is as follows: an autoclave is filled with Argon, an inert gas that leaves no room for oxygen, to avoid oxidation which would spoil the wine. Then the wine is passed from autoclave A to autoclave B, which is rich in gas, and proceeds to filtration.

Bottling and labeling

At this point the wine is ready to be bottled. First, however, we must wait for the checks by the disciplinary commission who check the product according to the regulation of the denomination. Providing no irregularities are detected, we can move on to the certification and issue of government seals.

After slowly being brought down to a temperature of -2°, again in isobaric conditions, the wine is finally bottled. The bottles are then positioned vertically in the cellar, at a controlled temperature, for at least a month, after which they go for labeling. Now the wine is ready for its triumphal entry into the market.

An actual conclusion

Without pretending to be exhaustive, we have tried to outline the production process of an authentic Conegliano Valdobbiadene DOCG. You will certainly have realized the complexity of the process and how much dedication is necessary to achieve the excellence that connoisseurs appreciate in a great Prosecco Superiore. Every stage is crucial. Last, but not least, is what you are now about to do... the tasting.
Cheers from all of us!

In the previous article we saw how we get from the freshly harvested grapes to the must, Prosecco Superiore DOCG in its rawest state. As you may remember, the whole process takes place in a few minutes. These are a few crucial minutes that, if badly managed, can permanently compromise the quality of the wine.

But there is a fundamental rule to always keep in mind. To create a good wine, be it red, white, still or sparkling, there is only ever one decisive question – the basic quality of the raw material. If this is not there, if the grapes are not healthy, if the vineyard has not been worked correctly during the year, there is no well-known winemaker or cellar techniques that can make up for it.

First filtration and first fermentation

The must, obtained from the soft pressing and rich in impurities, is subjected to a first filtration by introducing nitrogen into the tank. Nitrogen is an inert gas that does not affect the substance of the wine in any way, and serves to separate the lees from the must. The lees rise upwards to form a thick layer of residue, (a cap, as they say in the jargon), which will then be removed.

Conegliano Valdobbiadene Prosecco Superiore, like all wines of the type, is characterized by a double fermentation. The first fermentation of the purified must takes place now. This phase lasts about ten days, always at a controlled temperature. The use of selected yeasts inserted into the tank allows the wine to carry out its first important evolution in a correct way. Without these technical precautions, the wine would be unpredictable, difficult to manage and, above all, the aromatic component would be inevitably compromised.

The creation of the base

Although having been separated from the coarser lees, the wine is further filtered, (clarified), to become the basis of the future Prosecco Superiore. Since more sparkling wines are made during the year and therefore more bottlings, the base wine can stay in these tanks from September to the following December.

This is possible because the wine, being always kept at a constant temperature, is no longer “working”; it is still. Since not all the bases evolve in the same way, it will be the oenologist who periodically checks the tanks, with specific tests, from September onwards. Depending on the results the oenologist will decide which base to use for sparkling wine.

The second filtration takes about 3 days. During this time a mixture is prepared with selected yeasts, wine and sugar, the purpose of which is to "help" activate the yeasts reaching the autoclave where the second fermentation will take place. The compound is of vital importance because without sugar the yeasts could not release carbon dioxide. And without carbon dioxide we could not have bubbles.

The Difference between Cuvée and Cru

Despite the cultivation entirely of Glera and being situated in the DOCG area, each vineyard differs from the others with regard to soil morphology, sun exposure, slope of the land and territorial location. To maximize the richness of the single terroir (which we will sense in the wine), all the bases from a given vineyard are vinified separately.

The different bases, carefully selected by the oenologist, are then assembled and made sparkling in a single autoclave. The famous “cuvée” is none other than this: different bases blended together to create a single wine. This is why sometimes you can see differences between bottles of the same product coming from the same cellar; each cuvée, within certain limits, tells its own story.

However, when the grapes come from a single particularly valuable vineyard, (the famous cru, which we already talked about last time), the relative base will be sparkling in purity; i.e. without addition of bases from outside that particular terroir. In addition to Cartizze, the other crus for Conegliano Valdobbiadene are the so-called “Rive” that you can find on our shop online.

A second coclusion

Bottling and, above all, the pleasure of tasting have not yet been explored; these will be covered in our next article. However, we can already draw a first fundamental conclusion: in the creation of a great wine, the passion and professionalism of those who make it are taken for granted. Each phase is one step in a broad and complex process and each, in its own way, is decisive.

Rive di Collalbrigo Costa is coming. Sommariva's Cru Extra Brut represents the contemporary way of drinking without sacrificing taste and quality.

Sommariva, in compliance with the new Conegliano Valdobbiadene Prosecco Superiore DOCG production regulations, enriches its offering with bubbles for connoisseurs and presents its new Cru Rive di Collalbrigo Costa Extra Brut. A Prosecco Superiore with a resolute character, in step with the times. It will satisfy the most demanding palates always in search of an exclusive taste and a special sensorial experience.

THE SUPERIOR QUALITY OF THE “RIVE”

To the more attentive it won't go unnoticed the superior quality of the “Rive”. This analysis is an acknowledgement of the production regulations as evidenced by the maximum sensorial and qualitative expression of the grapes and wine in some areas of Glera cultivation in the Conegliano Valdobbiadene Prosecco Superiore DOCG region.

The Riva, which in our dialect indicates a slope so steep that it can only be negotiated on foot, represents a link with our origins. It is the legacy left to us by the ancient heroic viticulture of the hills of Conegliano Valdobbiadene. It is the symbol of the fortitude of the men before us who sensed, albeit with little means and little scientific knowledge, the advantages of hill cultivation and the importance of making rigorous production choices to obtain wines praised by tasters of history as “fine whites”.

The morphology and geological origins of our territory did the rest.

The Glera adapts itself like a glove to the “Rive”, of which there are only 43, all in the denomination Conegliano Valdobbiadene Prosecco Superiore DOCG. Each of them are different and unique in height, in their exposure, in their different layers of soils and for the different microclimates that generate every meteorological condition. Each stage of cultivation is strictly manual, including the harvest. The very low yields and superior quality grapes are the synthesis of the work of man and the gifts of nature. They are returned to consumers as a sparkling wine with aromas, flavours and a unique and recognizable structure for each Riva.

EXCLUSIVE AND CONTEMPORARY

Exclusive and contemporary is the most suitable definition for the Sommariva Rive di Collalbrigo Costa Extra Brut, a sparkling wine that embodies the myth of hill wine. The olfactory finesse of the fruity and citrus scents. The very special hint of balsamic. The gustatory elegance in which the softness fades in favour of balance between flavour and freshness. The almost absence of sugars which lengthens the persistence and intensity of flavour. They combine to create a Cru that does not contradict the territorial imprint of its Riva, in the Sommariva tradition.

Collalbrigo Costa is a hill of fluvioglacial origin located near the hills of the town of Conegliano, in the south-eastern part of the Conegliano Valdobbiadene Prosecco Superiore DOCG region. The soils of our Riva Collalbrigo Costa are composed of marls and clays of different colour and composition. They are of ancient Miocene origin and their texture guarantees a good supply of water to the vine which in turn translates into well-fed, ripe and healthy grapes. The north-south exposure ensures the right amount of sunshine, good ventilation and good temperature variations between day and night. These are the ideal conditions for the development of the varietal aromas of the Glera grape and the accumulation of the right amount of sugars and acidity that characterize the structure of the wine. A unique microclimate, an unmistakable taste for those who want to experience through a sip, a modern twist on the history and wine culture of Conegliano Valdobbiadene Prosecco Superiore DOCG.