THE CHARMAT METHOD OF BIANCAVIGNA

 

 

  • GRAPE VARIETALS
  • THE HARVEST
  • PRESSING
  • MUST SETTLING
  • ALCOHOLIC FERMENTATION
  • SPARKLING PROCESS (PRISE DE MOUSSE)
  • FILTRATION
  • BOTTLING
  • BOTTLE REFINEMENT AND LABELLING

GRAPE VARIETALS

 

The local grape varietals used in the Conegliano Valdobbiadene Prosecco Superiore D.O.C.G. making are: Glera, Glera Lunga, Verdiso, Perera and Bianchetta.

A maximum of 15% of international grapes can also be used and those allowed are: pinot blanc, pinot noir, pinot grigio and chardonnay.

Among these varietals Biancavigna grows glera, glera lunga, perera, verdiso and pinot blanc.

GLERA

 

It’s the most representative grape of the district, suitable for making both sparkling and still wines. It's a white indigenous grape and at least 85% has to be used in the blend. Its bunches are pyramid-shaped, winged, loosely knit and its berries medium-sized, round with a golden colour. Its canes are hazelnut-coloured.

The Academician Francesco Maria Malvolti mentioned about its presence in this area already back in 1772 when reporting about the quality of local viticulture.

GLERA LUNGA

 

Indigenous grape, cultivated since the 19th century. Its bunches are longer, its berries oval-shaped and its skin thicker than Glera.

PERERA

 

Even if rare, this varietal enhanches the organoleptic profile of the wines.

It has almost disappeared due to philloxera and, today, it's mostly cultivated in the sub zone of Santo Stefano and San Pietro di Barbozza.

It has a delicate structure and it's characterized by its remarkable aroma of pear.

VERDISO

 

Indigenous grape, cultivated since the 18th century.

Its high acidity makes it perfect for sparkling wines giving structure and balance. 

 

PINOT BIANCO

 

International grape with French origin in this area it has found an ideal terroir to express all its characteristics of intense aromas and good acidity.

THE HARVEST

 

Within the appellation Conegliano Valdobbiadene Prosecco Superiore D.O.C.G. the harvest is almost exclusively done by hand.
This practice is mandatory for the Rive and Cartizze production whereas the appellation Prosecco D.O.C. also allows mechanical harvest. BiancaVigna harvests its grapes (an average of 450,000 kg per year), both from the D.O.C.G. and D.O.C. zones, only by hand with two teams of trained workers in order to select and pick the best and most healthy bunches and, therefore, to produce higher quality wines with more elegance and finesse.
Grapes are picked in September and operations last approximately three weeks.

 

 

PRESSING

 

The wine making process begins with the pressing of the grapes that, in compliance with the D.O.C.G. requirements, has to take place in the designated municipalities within the appellation. It’s a very delicate operation where grape barriers are softly and gently pressed in order to preserve all their characteristics.

The result is a juice called must that will be lately transformed in win.

MUST SETTLING

 

This is the second step of the Charmat Method. The must, still turbid, settles down in stainless steel tanks at a temperature controlled between 5° and 10 °C (41 - 50 °F) for approximately 10/12 days.

Afterwards, raising the temperature, the first alcoholic fermentation starts.

ALCOHOLIC FERMENTATION

 

The first alcoholic fermentation takes place in stainless steel tanks and it basically consists in the transformation of must in wine. Selected yeasts, added to the juice, together with those contained naturally in the grapes, transform the sugars in alcohol, carbon dioxide and other components, among which those that give the aromas. The temperature plays a very important role in this process and has to be kept between 16 and 20 °C (60.8/68 °F) to guarantee an optimal extraction.

BiancaVigna has invested a lot in last generation equipment and each of its stainless-steel tanks are temperature controlled in order to produce a high-quality base wine with approximately 10% of alcohol by volume.

Alcoholic fermentation lasts approximately 15 - 20 days and grapes of each vineyard are fermented separately in order to preserve characteristics of each single terroir.

SPARKLING PROCESS (PRISE DE MOUSSE)

 

This is a crucial operation and, whereas the D.O.C.G. appellation requires at least 30 days, most of BiancaVigna wines spend more than 90 days up to almost 120 for the Rive di Soligo and Rive di Ogliano in pressurized stainless-steel tanks, also known as autoclaves.

This way, wines of BiancaVigna result more elegant and fine. The sparkling process, also known as prise de mousse, begins once the base wines are filtered from impurities and blended.

Afterwards, they are moved from stainless-steel tanks to autoclaves via racking pipes and selected yeast and sugar are inoculated.

The residual sugars determine the classification indicated in the label: Extra Brut, Brut, Extra Dry and Dry.

During the re-fermentation, yeasts and sugar produce carbon dioxide which translate in a fine perlage preserving all the typical aromas of the grape and giving a fruity and vivacious profile to the wines.

FILTRATION

 

BiancaVigna uses innovative and last generation filtering machineries with ceramic membranes that permit an optimal filtration of the wine from any possible waste particles without using any other, organic external substance.

BOTTLING

 

The D.O.C.G. appellation requires that Conegliano Valdobbiadene Prosecco Superiore is bottled by authorized wineries within the province of Treviso.

The bottling line owned by BiancaVigna operates under pressure and uses nitrogen to prevent from oxidation that may damage the wine.

BOTTLE REFINEMENT AND LABELLING

 

After bottling, the sparkling wines of BiancaVigna refine in the cellar to settle down and only after some weeks are labelled. Their origin and quality is guarantee by the D.O.C.G. and D.O.C. sticker on the bottles.

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