Harvest: end of August and September, by hand
Vinification: soft pressing of grapes, static decantation and fermentation at controlled temperature
Maturation: in stainless steel tanks at temperature controlled, in contact with fine lees
Prise de mousse (sparkling process): the second fermentation takes place in stainless steel tanks (cuvée close) at temperature controlled with selected yeasts and last 30 days. tartaric stabilization at low temperature
Bottling: isobaric after sterile filtration
Colour: straw yellow with greenish hues; fine and persistent perlage
Aromas: fruity with notes of apple and white fruits
Taste: pleasantly aromatic and balanced
Service temperature: we recommend to serve at 6-8 °C (43/47 °F)
Acidity: 5.80 g/l
Residual sugars: 13 g/l
Bottle size: 0.75 lt
Alcohol: 11.5% by vol.
At the sight, it has a straw yellow colour with well-visible greenish hues; on the nose, Jonagold apple is the first scent perceived, together with ripe banana and Williams pear. On the palate, the perlage is sufficiently fine and elegant with an excellent persistence, followed by a dry and balanced finish.
Roberto Rodella - Buffet da Roby - Trieste
BiancaVigna was founded here,
in the D.O.C.G. and D.O.C. areas of the March of Treviso
with its 30 hectare vineyard.
Our bond with the territory goes beyond the work in the vineyard. We are lucky to be surrounded by a unique landscape, a place that we want to share with those who love our Prosecco and the steep slopes where it comes from.
So, we've created "BiancaVigna Guest House", a place in harmony with the environment devoted to welcome our guests and friends, the best way to enjoy our wine, immerse in vineyards and ancient villages, enjoying lunches and dinners in “plein-air” among the rolling hills of Treviso.