The history of the Roccat farm is the story of a family from Valdobbiadene, the Codello family, which in 1929 - after the division of a property between brothers, as was customary at the time - moved to the farm assigned to it in via Rocat and Ferrari. This was an ancient road, built at the end of the eighteenth century by the homonymous families, in order to access their respective lands. The Terre del Superiore can now be visited thanks to the Prosecco Ring, a 15 km route that winds through the productions of Valdobbiadene Superiore DOCG, touching the hamlets of San Pietro di Barbozza, Santo Stefano and Saccol. It can be covered on foot and by bicycle, better if accompanied by a guide. It is indicated by panels and inside it cultural projects are developed such as Vignarte.
SERVICES
Our base wine is obtained from the vinification of 95% Glera and 5% Perera and Verdiso grapes; all from the company's vineyards. After the harvest, in September, the grapes are gently pressed; the flower musts thus obtained, after a static decantation of 12-24 hours at controlled temperature (10 ° C), are sent for alcoholic fermentation. This phase lasts 10 days, in stainless steel tanks at a controlled temperature between 18 and 20 ° C. A transfer is then made and then the wine remains on its lees for the next three months. After a natural sedimentation, the wine is transferred into an autoclave where the sparkling process or second fermentation takes place, which lasts from two to five months. Finally we move on to bottling. The sparkling wine then refines in bottle for another month before being put on sale. In the territory of Cesiomaggiore instead, chardonnay and pinot bianco grapes are produced, grown at 500 m. altitude, with which our Cesia is created: a classic method on the yeasts refermented in the bottle and so-called zero dosage.
