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 indigenous selected yeasts and lasts 40 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 typical with hints of golden apple and white fruit
Taste: nicely aromatic, vivacious and with good balance
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: 6 g/l
Residual sugars: 12 g/l
Bottle size: 0.75 lt, sealed with the traditional hand-made closure “a spago”
Alcohol: 11.5% by vol
The wine has a straw yellow colour, it is very clean on the nose with apple notes, the bubble is creamy and non-invasive on the palate, with a good acidity in opposition to its sweetness.
Michelizio Guarino – La Bottiglieria di Guarino Michelizio - Moncalvo (Asti)
Prosecco D.O.C. Frizzante nv:
o Gambero Rosso 2021: 1 Bicchiere
o Gambero Rosso 2018: 1 Bicchiere
o Gambero Rosso 2017: 1 Bicchiere
o Guida Il Golosario - Vini 2017: 100 migliori vini d’Italia selezione Papillon 2016
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.