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Profile
Structure
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 above is our own.
In the glass
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.More wines for shellfish and oysters →
- Cicchetti (Venetian bar snacks) Light effervescence and crispness match the diverse flavours of Venetian nibbles.More wines for aperitifs and small plates →
- Grilled lake perch Racy acidity and mineral thread complement the delicate flesh of Garda perch.More wines for fish →
With cheese
Casatella Trevigiana
Local tradition Qualigeo says Casatella goes well with white and sparkling wines such as Conegliano Valdobbiadene Prosecco. The cheese is soft, sweet and milky, and a dry Valdobbiadene's acidity and fine bubbles cut the creaminess between bites.
Montasio
Local tradition Qualigeo lists Prosecco DOP among the wines of the Montasio zone that it is paired with. Young Montasio is milky and soft; a dry Prosecco's acidity and bubbles lift that richness and leave the mouth clean.
How to serve Nino Franco Rive di Pergola Valdobbiadene Prosecco Superiore
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a tulip flute , the bowl shape rewards the wine's structure.
- 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.
- 2009Consorzio launches the Rive category for single-commune Prosecco Superiore DOCG.
- 2010Nino 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.
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