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Soil: limestone, clayey
Harvest: grapes are hand-picked in September
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 lasts 60 days. Tartaric stabilization at low temperature
Bottling: isobaric after sterile filtration
Bottle refinement: roughly one month
Colour: straw yellow with greenish hues; very fine and persistent perlage
Aromas: very fine and elegant with hints of citrus and apple
Taste: well balanced, fresh, vivacious and with good persistency
Service temperature: we recommend to serve at 6-8 °C (43/47 °F) in “tulip”-shaped crystal glasses to fully appreciate its aromas and fine perlage
Acidity: 7 g/l
PH: 3.10
Residual sugars: 10 g/l
Bottle size: 0,375 lt, 0.75 lt - magnum of 1.5 lt
Alcohol: 11.5% by vol
Prosecco D.O.C. Brut nv:
o Gambero Rosso 2018: 2 Bicchieri
o Gambero Rosso 2017: 2 bicchieri
o Gambero Rosso 2016: 2 bicchieri
o Vinous by Antonio Galloni: 86/100
o Wine Enthusiast: 87/100
o I Vini di Veronelli 2017: 83/100
o I Vini di Veronelli 2016: 82/100
o BereBene 2017: premio qualità/prezzo
o Guida AIS Veneto: **
o Falstaff Prosecco Trophy 2018: 84/100
o JamesSucling.com: 90/100
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.
