Prosecco Treviso Extra Dry

Rive della Chiesa sources fruit from the steep, limestone-rich slopes surrounding Treviso in the Prosecco Superiore DOCG zone—a microclimate where morning fog off the Piave River moderates ripening and preserves acidity. The Glera-based blend undergoes secondary fermentation in stainless-steel pressure tanks (Charmat method), a technique that captures delicate floral aromatics while maintaining the wine's natural effervescence without extended yeast contact. The Extra Dry classification (12–17 g/L residual sugar) positions this at the drier end of the Prosecco spectrum, allowing mineral and citrus character to dominate over fruit sweetness. Rive della Chiesa's commitment to hillside-grown fruit—rather than the flatter, more productive plains—yields wines with structural tension and site-specific salinity. Drink within 2–3 years of release for maximum freshness and bubble persistence.