0,75 L
1,5 L

Rive di Guia Extra Brut

Valdobbiadene Superiore Docg Rive

The uniqueness of prosecco Zero Zuccheri

OTreval Extra Brut ‘Rive di Guia’ is a perfect synthesis of pleasantness and balance, La Tordera’s first Zero Sugar Valdobbiadene, produced with only the best Glera grapes.

This vineyard receives special attention from Pietro Vettoretti, father of Renato and Paolo, who run the company together. In the constant work of caring for and renewing the vines, he himself takes the buds from the best vines to preserve their continuity.

The OTreval vineyard in Guia di Valdobbiadene is the highest on the estate at 300 m above sea level. The characteristic steep terrain of the area, with a high temperature range, gives the grapes a distinct balance and freshness.

After the grapes have been harvested, a second fermentation of 6 weeks in an autoclave follows, followed by a period of at least three months.

This wine contains no sugar at the end of its processing, dry, complex in aroma and rich in structure, with a fine, constant and persistent perlage.

Sugar content
0 g/l
Extra Brut Sparkling Wine

Pietro Vettoretti, with the constant idea of renewing his vineyards, picks the best buds from the best vine to maintain its continuity.

Production area/Origin of vineyard

Vineyard in Guia “Rive di Guia ”, Municipality of Valdobbiadene. Grapes exclusively from only one municipality or district: there are only 43 vineyards in the 12 municipalities and 31 districts provided for by the protocol.

Size of vineyard

1.3 Ha


300 m asl

Type of soil

Not compact with the presence of a lot of fossils on stratified limestone.

Slope and location

Hill with steep slope, exposed completely to the south.

Training system

Double-arched cane


130 quintals/Ha


Soft pressing of the grapes without the addition of sulphites and settling of the must and fermentation with select yeasts at a controlled temperature. It is laid on lees at a temperature of 10°C until its loading in autoclaves for second fermentation. During this period, batonage is carried out at precise intervals. It is then loaded into autoclaves with select yeasts and fermented again for at least 25 days. It is cooled down at the end of the fermentation period and maintained at 10°C for at least 3 months during which more batonage is carried out. Finally, it is filtered and bottled.

Second fermentation

Extended Charmat Method


Pale straw yellow with hints of green.


Very fine, excellent consistency and persistence.


After an initial floral hint, it becomes generous and fruity while maintaining the natural elegance typical of the grapes it is made of. Very complex for the quantity and quality of olfactory sensations among which Nashi, a fruit with characteristics between apple and pear, and a delicate mineral note.


Intense and well-structured with a pleasant acidy freshness. Excellent correspondence between the olfactory and retro-olfactory sensations. It is one-dimensional.


Excellent with fish, in particular with simple recipes where the taste of the fish is enhanced.

Serving Temperature

Serve at 6° C as aperitif and slightly higher for meals.


White wine tulip


It is a sparkling wine with an average shelflife of at least three years when stored in a cool, dark place at a constant temperature of 18°C.

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