Soil: layey, sub-alkaline and rocky-clay
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
Bottling and prise de mousse (sparkling process): the still base wine is bottled in the spring in the year after the harvest and the second fermentation takes place in the bottle, in the wine cellar far from light sources at a temperature of 15-16°C (59-61°F), for 3 months before release.
Colour: brilliant pale straw yellow with greenish hues. Very fine and persistent perlage.
Aromas: very pleasant notes of white peach and pear enriched by a distinctive aroma of bread crust.
Taste: the palate recalls the same fruitiness and secondary flavours of the nose, with a very good persistence. Pleasantly dry.
Storage: we recommend to store the bottles in a vertical position, in a cool place and far from light sources. It's a wine that express its best characteristics within 18 months from the harvest.
Serving suggestions: serve at 6-8°C (43/47°F) in "tulip-shaped" crystal glasses to fully appreciate its aromas and fine perlage; pour gently leaving the sediments at the bottom of the bottle.
Acidity: 5,7 g/l
Residual sugars: 1 g/l
Bottle size: 0,75 lt
Alcohol: 11,5% by vol.
SUI LIEVITI MILLESIMATO 2017
° Slow Wine 2019
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.