The raw material of 100% Glera grapes come from slopes with an average 60% gradient, from 35-year-old vines. In the case of the Rives, the rules of the Metodo Martinotti method are pushed, as 100% must is put into the autoclaves and only one fermentation happens (Asti method) with the result of about 5 bars of pressure beside the alcohol. It is followed by 6 to 8 months of keeping on the lees in pressure-resistant tanks, owing to which the palate is super creamy with tiny, delicate bubbles.

 Technical details: Sylvoz training method, hand harvest. The name of the Rive is Rua di Feletto. Iron-rich, volcanic marl soil. 6.5 g/l of acidity, 6-7 g/l of residual sugar.