TENUTA LA RIVA located in Via Farnè Castello Di Serravalle in the province of Bologna, it is a winery located in the hills of Bologna next to the historic Castle of Serravalle at an altitude of 220 meters above sea level that produces excellent wines of a very high quality in full compliance with environmental and tradition.
The vines are grown on land predominantly agrilloso-arenarici that together with the climate give the wine a unique character with the aromas and flavors to be discovered in different wines that this company produces.
All products of this company are certified and guaranteed 100% demonstrating the true value of these territories, the interaction between soil, grape variety, climate and culture, made exclusively of vineyards produced by themselves, grown in a natural way and sustainable.
One of the wine producers Bologna that produces wine of local wines as Pignoletto, Cabernet, Merlot, Barbera, Chardonnay Grasparossa Lambrusco and Trebbiano Modenese, providing for its sparkling and sparkling wines exclusively a natural fermentation in the bottle , by partly following the classic method which provides a refinement for at least eighteen months and then undergo a disgorging from the sediments in the volleys and partly following the ancestral method, which provides that the natural sediment remains in the bottle.
Tenuta La Riva for the production of their wines in addition to respecting the most of the territory while minimizing the environmental impact, fully respects the traditions in the field of wine production following two ancient methods.
It passes this stage upon reaching the nearly vertical position in which you can eliminate the lees collected under the tapppo through disgorgement or degorment, after which the bottles are uncorked by the method volleys that under the pressure squeezes the residue to be deleted. Following this phase rincalzeranno the bottles with the syrup dosing called liqueur d’expèedition, composed of wine and other ingredients secretly kept.
The second fermentation in the bottle with its residual sugar gives the product a peculiarity which brings the consumer to a concept of tradition and with this method you can achieve higher organoleptic complexity.
This method requires that sparkling wines and sparkling wines once fermented are not separated from the natural residue, so the product will look slightly cloudy, with a typical olfactory note of bread crust.