The "Le Risere" Biologic Vineyard

Inserted in a wonderful context, nestled on gentle hills at the foot of Monte Grappa and towards the biosphere reserve.
In the frame, the Dante tower to the west, the Rocca di Asolo to the east, the Grappa massif to the north, a candidate territory for a “biosphere reserve” according to the MAB UNESCO program.
The favorable and typical thermal currents of the place and the predominantly clayey earth allow the creation of a unique product of its kind.
The vines enjoy low temperatures at night and during the day, being south oriented, receive the sun from early morning until sunset.
All this gives the grapes a particular, harmonious, balanced aroma, rich in perfumes and with good persistence.
Prosecco Tenuta Risere is fresh and lively thanks to its perlage made of small bubbles that tickle the palate giving unique sensations.

Sustainable Biologic Viticulture

The cultivation of the vine is the result of experience and tradition linked to the production area. Characteristics and values ​​that are transferred to the product vinified in the cellar.
Tenuta Risere has adopted the biologic production method with a high degree of sustainability and has obtained the environmental certification of the organic product by the Valori Italia body.
This represents an important result as it establishes the company's attention to the protection and conscious use of resources.
Considerable effort is devoted to maintaining the natural balance of the vineyard and the surrounding environment.
The vines are fed only with products from the biologic supply chain and all the activities in the countryside are done by hand.
Natural fertilizations, periodic monitoring and agronomic practices that respect the environment are just some of the activities aimed at protecting the surrounding ecosystem.

Why biologic?

Because it comes from grapes grown according to the principles of an agriculture that uses only organic fertilizers, avoids pesticides and herbicides, promotes the natural fertility of the soil and natural insecticides and defends itself from parasites without using synthetic chemicals.
Furthermore, the presence of additives, primarily sulphites, during the winemaking process is much lower than in traditional production. Sulphites are used for their antioxidant and antifungal function, but they are substances that cause allergies, for which the law prescribes precise limits of intake: ingesting too many means risking migraines and respiratory problems.