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Le Rive

Le Rive is a velvety and appealing wine that should be accompanied by faint candlelight like a consummate Cupid on a laid table, or with the light sparks of a crackling open fire as a companion for reading or meditation. The overripe Garganega and the long ageing period give it a full body that seduces the senses and a warm colour that lightly brushes your thoughts.

MorePrint technical sheet

  • _5grappoli Bibenda 2019 Bibenda Editore - Le Rive 2015
  • _5grappoli Bibenda 2018 Bibenda Editore - Le Rive 2013
  • _5grappoli Bibenda 2017 Bibenda Editore - Le Rive 2012
  • 91 pt Vinous 2019 Le Rive 2016
all awards of this wine ›

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‹ Introduction

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Fittà Cru

Total hectares: 155
Hectares of vineyards: 70
Position:  summit – slope
Exposure:  south, east and west
Altitude: 64-312 m

Fittà is a village in the municipality of Soave at 300 metres above sea level, in the heart of the Classica area. Thanks to the altitude, Fittà has a wide diurnal temperature range in summer and constant ventilation. The hills in this area are made up of soil of clear volcanic origin, with basalt ground layers and a clay-silt texture; the slopes of the hills range between 10 to 30%. 

In the Cru of Fittà there are some of our vineyards whose grapes are used to make Soave Classico and also one of our oldest vineyards, Le Rive, with a southern exposure and planted entirely with Garganega, with the traditional pergola veronese training system. Also in the Fittà area there are the new Guyot-trained Trebbiano di Soave vineyards whose grapes are used to produce Massi Fitti.

cartina cru fitta foto cru fitta

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Carbonare Cru

Total hectares: 35
Hectares of vineyards: 28
Exposure: east and northeast
Altitude: 120-280 m

The name of this cru refers to the distinctive colour of the soil: “as black as coal.” In fact, the soil is dark and deep with a clayey soil texture, not calcareous, strongly volcanic and made up of altered and compact basaltic rocks. The area is frequently ventilated and generally cool. Here there are some of the oldest vineyards in the whole of the Classica area. In Carbonare, the slopes of the hills range between 10 and 30%. 

The Monte Carbonare vineyard is in the highest part of this area and cultivated with sixty-year-old Garganega vines.

cartina cru carbonare foto cru carbonare

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Castellaro Cru

Total hectares: 35
Hectares of vineyards: 30
Position: summit-slope
Exposure: south, east and west
Altitude: 140-260 m

Castellaro is the name of a volcanic cone situated in the north of the Classica area. Here basaltic stones abound and the soil texture is moderately fine. The high altitude and the exposure guarantee constant ventilation and long hours of sunlight. The slopes range between 15 and 40%.

The best Garganega grapes for making our Recioto di Soave come from this vineyard on the summit of the mountain.

cartina cru castellaro foto cru castellaro

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Tremenalto Cru

Total hectares: 87
Hectares of vineyards: 75
Position: summit – slope
Exposure: east and north
Altitude: 57-230 m

This northernmost part of the Classica area is distinctive for its dark and deep soil of volcanic origin. The heaven-sent, cool northern winds run through Tremenalto and are important for the wellbeing of the vines during summer and the hottest years. The slopes of these hills are generally steep (20-35%). 

The grapes for making Soave Classico are grown in the steep vineyards in this area.

cartina cru tremenalto foto cru tremenalto

Harvest 2011

Technical Data

Classification: Bianco Veronese IGT

First vintage: 1992

Number of bottles produced:

Grapes: 100% Garganega

Grape production per hectare: 8 ton

Start of harvest: end of October

Harvesting method: manual - in crates

Pressing: soft pressing of whole grapes

Alcohol fermentation: 30% in oak barrels and 70% in steel vats

Alcohol fermentation time: 20 days

Alcohol fermentation temperature: 15 - 18 °C

Malo-lactic fermentation: naturally occurring in oak barrels

Maturation: in oak barrels (30%) and steel vats (70%) for 15 months in contact with its own sediment without racking, then the two parts are blended together in steel vats where they stay for a further 15 months.

Filtration: only one membrane filtration before bottling

Affinamento: 12 months in the bottle


Analysis: Alcohol contents: 13,80 % by volume - Total acidity: 6.50 g/l pH: 3.28 - Reduced extract: 23,00 g/l - Suagar at harvest: 25 degrees brix - Residual sugar: 10.5 g/l

Vineyard Profile

Le Rive, located in the Fittà microzone

Type of Soil: of clear volcanic origin with a clay-silt texture
The name Le Rive indicates a vineyard cultivated on a very sloping land.

Organoleptic Profile

Colour: intense and brilliant yellow with golden highlights.

Nose: an explosion of aromas, it shows apricot and candied orange peel together with black liquorice, aniseed, fennel, cardamom, vanilla tobacco and crushed mineral nuances.

Palate: dense and fruity with a fresh and dry finish.

Serving temperature: 13 - 14 °C

Best with...

it goes well with white meat-based main courses or very savoury fish. Chicken curry. Crusted Pork. Lobster. Perfect with ripened cheeses made of cow or goat's milk. Blue cheese.

Veneto regional cuisine:
Prosciutto crudo of Montagnana with figs, veal liver alla veneziana, potatoes and sweet chestnuts gnocchi with mushroom souce, risotto with Lessinia's black truffle, potatoes with onions and smoked pancetta (bacon), Stravecchio cheese.