THE TERROIR
Not a grapevine, not a grape bunch, but a complex interaction between soil, roots, climate, variety, microorganisms, tradition and skilful farming.
The French term terroir literally means “soil”. However, it has different and way more diverse connotations in viticulture, as it is what gives wine its character. It is an incredibly complex concept, made up of endless interacting variables, both material (such as climate, soil, vine variety, microbiology) and immaterial (such as tradition, reputation, landscape). Generally speaking, the terroir can be considered as a sort of triangle, the vertices of which are occupied by vine varieties, the environment, and man, which make wines unique
by interacting in ever different ways.
The Conegliano-Valdobbiadene area, known as the “historical cradle of Prosecco”, is certainly one of the most significant examples required to understand the concept of terroir, as man was able to enhance its specificity by using the only vine variety able to perfectly adapt to the local environmental conditions. The expertise of wine growers and oenologists was another important factor. Thus, the term terroir cannot be translated with a single word, as it represents a series of variables that give value to wine and make a specific wine-growing area irreproducible
SOIL
The geological origin of a soil deeply influences the quality of wine. Soil composition is the direct consequence of the mineralogy of parent rock and the evolutionary processes that have led to its formation. Soils with different percentages of nutrients (such as nitrogen, potassium, phosphorus, organic matter, etc.) will determine different developments in the plants they host. The chemical composition of soil contributes together with physical factors (such as texture, structure, depth, etc.) to providing grapes with specific quality features, such as acidity, sugar content, colour, and aromatic notes. Usually, vines require well-drained soils, since excessively watered roots affect the activity levels and growth of the plant. Even soil colour is thought to play a role in the quality of grapes, as it influences the absorption of sunlight and thus the release of temperature at night. It is worth remembering that soil hosts the radical apparatus of vines, and is therefore considered as the “brain” of the plant. Thus, the healthier the roots, the better the plant will adapt to the environment, which will result in higher-quality fruits and vines.
Gravel : This type of terrain is found in the higher areas of the Veneto Region, full of soils brought by the Piave River and other smaller waterways. They don’t retain water very well and therefore they must be equiped with irrigation systems. The development of the grapevine can be easily managed thanks to balanced nutrition and a good water supply. The layer of gravel, in some cases, may reach thicknesses of hundreds of metres.
Marne: This terrain is moderately deep, full of clay and with a good amount of organic substance. It retains water well, enough to guarantee a good vegetative growth despite it being in a hilly environment. These terrains are easily workable, but it is better to keep the grassy growth in the alleyways because it helps limit erosion.
Red soils: Found in very antique hilly areas, they don’t contain limestone and owe their colour to the oxidation of the iron within. These soils are typically found on the Montello and on the Feletti where well-developed vineyards are found and which don’t require much intervention as far as water and nutrition are concerned. It is incorrect to say that they give mineral hints to Prosecco.
Conglome rates: Soils found in hills formed on fluvio-glacial deposits composed of large round elements immersed in a limy matrix. These soils are rather meagre given the limited active underlayer and its poor ability to retain rainwater. The vigour of the plant is contained by its scarce water and nutrition.
CARTIZZE AND RIVE
A landscape the moves you and which is found in the aromas and flavours of the prosecco superiore wine
THE 43 HILLSIDES OF THE DOCG OF CONEGLIANO VALDOBBIADENE
In the territory of Conegliano Valdobbiadene, the hillsides, or “Rive”, are rugged and steep terrains, not easily cultivated, where grapes of a specific quality are picked rigorously by hand. On the label, the denomination “Rive” must be followed by the name of the Municipality (or part thereof) where the wine is produced, because this sparkling wine Prosecco Superiore is produced only with the grapes of the single hillside.
MUNICIPALITY OF VALDOBBIADENE
1. Rive di San Vito
2. Rive di Bigolino
3. Rive di San Giovanni
4. Rive di San Pietro di Barbozza
5. Rive di Santo Stefano
6. Rive di Guja
MUNICIPALITY DI VIDOR
7. Rive di Vidor
8. Rive di Colbertaldo
MUNICIPALITY OF MIANE
9. Rive di Miane
10. Rive di Combai
11. Rive di Campea
12. Rive di Premaor
MUNICIPALITY OF FARRA DI SOLIGO
13. Rive di Farra di Soligo
14. Rive di Col San Martino
15. Rive di Soligo
MUNICIPALITY OF FOLLINA
16. Rive di Follina
17. Rive di Farrò
MUNICIPALITY OF CISON DI VALMARINO
18. Rive di Cison di Valmarino
19. Rive di Rolle
MUNICIPALITY OF PIEVE DI SOLIGO
20. Rive di Pieve di Soligo
21. Rive di Solighetto
22. Rive di Barbisano
23. Rive di Refrontolo
MUNICIPALITY OF SAN PIETRO DI FELETTO
24. Rive di San Pietro di Feletto
25. Rive di Rua
26. Rive di Santa Maria
27. Rive di San Michele
28. Rive di Bagnolo
MUNICIPALITY OF TARZO
29. Rive di Tarzo
30. Rive di Resera
31. Rive di Arfanta
32. Rive di Corbanese
MUNICIPALITY OF SUSEGANA
33. Rive di Susegana
34. Rive di Colfosco
35. Rive di Collalto
MUNICIPALITY OF VITTORIO VENETO
36. Rive di Formeniga
37. Rive di Cozzuolo
38. Rive di Carpesica
39. Rive di Manzana
MUNICIPALITY OF CONEGLIANO
40. Rive di Scomigo
41. Rive di Ogliano
MUNICIPALITY OF SAN VENDEMIANO
42. Rive di San Vendemiano
MUNICIPALITY OF COLLE UMBERTO
43. Rive di Colle Umberto