Col di Rocca – Il Morgante

Estate grown and produced by the young winery, Riva di Rocca, in the heart of the prestigious Conegliano Valdobbiadene area of Treviso (Veneto), long known for quality Prosecco. A winemaking area since at least the Roman era, and home to the first winemaking school in Italy, Scuola Enologica di Conegliano where the Martinotti Method, also known as Tank Method was developed for sparkling wine still used today around the world.

High density planting of Guyot (3,500 per hectare) and Sylvoz (4,000 per hectare) trained Glera vines have a maximum yield of 13.5 t per hectare.

Soil is highly calcareous with marl mingled with conglomerates and gravel. Harvest is done by hand usually in the first half of September. Both primary and secondary tank fermentation occur at the winery. Secondary fermentation at 16-17 degrees lasts for 25/30 days.