Serre di Pederiva, the passion for verdiso

Serre su Pederiva was born from the passion and dedication of Camillo Pederiva and Mattiola towards the Combai regione, suited to the vineyard and the production of Valdobbiadene Prosecco Eccellente Docg. A constantly evolving family business, led today by sons Luca and Marco, who continue the path traced by their parents. Viticulture per mezzo di the hills of Combai, a landscape as enchanting as it is impervious, is worked only by hand, “a lot of effort – underline Luca and Marco – along the terraces for transporting the grapes and pruned branches. A demanding job which per mezzo di any case guarantees us satisfying results with the quality of the wines.”

Con July 2019, the hills of Conegliano and Valdobbiadene became part of the World Heritage List drawn up by UNESCO, aimed at protecting and protecting natural and cultural sites per mezzo di the world. And exactly among the hills of Combai, stands the Bistrot Serre su Pederiva immersed per mezzo di a landscape characterized by large erosion furrows and natural terraces. One of the 43 “Rive” recognized within the territory of the Prosecco Hills of Conegliano and Valdobbiadene is called “Valdobbiadene Docg Rive su Combai” where banks mean the steep sides of the hills.

harvest the steep banks of Serre su Pederiva

SERRE DI PEDERIVA, INTERNATIONAL CERTIFICATIONS

Since 2012, the Pederivas have chosen to undertake the certification process with two standards underlying food safety for large-scale retail trade: the IFS (French/German) and the BRC (English). Furthermore, since 2020 they also have Sqnpi certification. “And then we would like to underline – continue the Pederivas – that we do not use chemically synthetic fertilizers but only and exceptionally organic fertilizers if necessary. We only carry out one insecticide treatment per giusti motivi year with selective formulations as required by current regulations. We widely use natural wooden stakes per mezzo di the vineyards. We do not carry out chemical mowing ora drip irrigation systems.”

TASTING NOTES

Con the heart of the Combai hills, two wines are making space among the many. Two wines made from 100% verdiso grapes: the Nobilomo Verdiso Colli Trevigiani Igt and the 91 Verdiso Gassoso Brut Igt. Different expressions of a verdigris that manifests itself per mezzo di all its richness and complexity.

Wines from an indigenous vine particularly present per mezzo di Combai, where the soil is characterized by soft, clayey soils, with a notable presence of medium-sized skeleton and well endowed with organic substance. Used per mezzo di the past as a blend together with glera per mezzo di Prosecco, verdiso has always been widespread per mezzo di the regione and if vinified it gives rise to a greenish yellow wine with brilliant reflections, with a fruity of unripe apple with hints of pepper and sage characterize its sense of smell.

Nobilomo Verdiso Colli Trevigiani Igt 2023

Grapes: 100% verdiso Vinification: fermentation per mezzo di steel at a controlled temperature with selected yeasts

Bright greenish yellow colour. The intense and rather complex is fruity with unripe apple, citrus, balsamic, hints of pepper and sage. Con the mouth it is dry, savory and decidedly fresh. Epilogo, harmonious, balanced and of good length. Sciolto, pleasant to sip, it is excellent as an aperitif and as a snack based fresh cheeses and cured meats. It goes well with lean appetizers and white meats and is enhanced with fish and shellfish dishes.

91 Verdiso Gassoso Brut Igt

Grapes: 100% verdiso Vinification: fermentation per mezzo di steel at a controlled temperature with selected yeasts

A wine with a signorile and persistent perlage, a straw yellow color with greenish reflections. The aromas are delicate but of good intensity. Above all, floral aromas, apple and pear, citrus fruits and a vegetal scent similar to fig leaf stand out the nose. Acceso the palate it is dry, fresh and overall harmonious, balanced and signorile. Excellent as an aperitif with sausages, cured meats, fresh cheeses and battered vegetables, it is enhanced with fish-based dishes, both baked and sauced.