Structure

Bodylight
Acidityracy
Sweetnessdry
Oaknone or neutral

Drinking window

Best 1 to 3 years from vintage.
vintage1 yrs3 yrs8 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Light-bodiedRacy acidityDryClean And Mineral finish

Aroma: white peach, jasmine, lemon verbena, green herb

Palate: citrus pith, mineral, almond, crisp apple

The Rive designation identifies a single-municipality harvest on steep hillsides. Di Pergola offers stony minerality and tighter acidity than the multi-commune Rustico, reflecting the specific clay-limestone terroir.

What it pairs with

  • Steamed clams
    Mineral and saline character echoes the brininess of clams.
  • Cicchetti (Venetian bar snacks)
    Light effervescence and crispness match the diverse flavours of Venetian nibbles.
  • Grilled lake perch
    Racy acidity and mineral thread complement the delicate flesh of Garda perch.

How to serve Nino Franco Rive di Pergola Valdobbiadene Prosecco Superiore

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a tulip flute , the bowl shape rewards the wine's structure.
  4. Pair with. Steamed clams, Cicchetti (Venetian bar snacks), Grilled lake perch. Match the wine's structure to the dish's fat and salt.

History

The Rive category was established by the Conegliano Valdobbiadene Consorzio in 2009 to recognise single-municipality terroir. Nino Franco's Rive di Pergola is harvested from the municipality of Pergola on steep slopes, declassifying blended production to emphasise site expression.

  1. 2009: Consorzio launches the Rive category for single-commune Prosecco Superiore DOCG.
  2. 2010: Nino Franco releases the first vintage of Rive di Pergola.

Facts

Producer
Nino Franco · visiting guide
Grapes
Glera
Classification
Valdobbiadene Prosecco Superiore DOCG Rive di Pergola
Oak
No oak; stainless steel Charmat
ABV
11.0%
Price
EUR 22-32 at retail
Drinking window
1-3 from vintage
First vintage
2010

Frequently asked about Nino Franco Rive di Pergola Valdobbiadene Prosecco Superiore

What does Nino Franco Rive di Pergola Valdobbiadene Prosecco Superiore taste like?

On the nose, white peach, jasmine, lemon verbena, green herb. On the palate, citrus pith, mineral, almond, crisp apple. Structurally light-bodied, racy acidity with a clean and mineral finish. The Rive designation identifies a single-municipality harvest on steep hillsides. Di Pergola offers stony minerality and tighter acidity than the multi-commune Rustico, reflecting the specific clay-limestone terroir.

When should I drink Nino Franco Rive di Pergola Valdobbiadene Prosecco Superiore?

Drink 1-3 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Nino Franco Rive di Pergola Valdobbiadene Prosecco Superiore?

Steamed clams is the canonical pairing. Other strong matches include Cicchetti (Venetian bar snacks) and Grilled lake perch. Mineral and saline character echoes the brininess of clams.

What grapes are in Nino Franco Rive di Pergola Valdobbiadene Prosecco Superiore?

The blend is Glera. The wine is classified as Valdobbiadene Prosecco Superiore DOCG Rive di Pergola.

Tags

drink young dry glera light body mood refreshing mood savoury occasion aperitivo occasion weeknight old world pairs with aperitif pairs with shellfish pairs with white fish price trade up racy acid single vineyard sparkling tank

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