I Prosecco D.O.C.G. di BiancaVigna

A set of values,
innovative ideas and care in every process with ambition
to make good wines.

Una foto storica BiancaVigna
A young tradition

BiancaVigna is a family owned and operated winery, managed by the two siblings Elena and Enrico Moschetta.

Vendemmia eroica a Conegliano
In our wines there’s also our Character

We have always thought about our work in a unique and accurate way. Pursuing a style that over time became an expression of our feelings and knowledge.

La nuova cantina BiancaVigna sulle colline di Ogliano
Our wine cellar

On the hills of Ogliano in Conegliano we have built a structure in balance with the landscape, inside and outside.

Prosecco D.O.C.G. BiancaVigna
Academy

The Charmat method of BiancaVigna.

La cantina BiancaVigna a Ogliano

The Conegliano hills, 

a land of Prosecco.

We know every inch of the hills between Conegliano and Valdobbiadene which are the places that give flavour and aroma to our wines.

We firmly believe that by intimately perceiving and understanding the earth can we interpret a Conegliano Valdobbiadene high-quality Prosecco which is the symbol of our territory, of its aromas and flavours, but also of its history and its traditions.

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.

This is BiancaVigna.
Values, innovative ideas and care of each single step with the ambition of making fine wines.

 
Elena e Enrico Moschetta, founder BiancaVigna

BiancaVigna history,
   a young tradition.

BiancaVigna was founded in 2004 by the siblings Enrico and Elena Moschetta who, for the first time ever, made sparkling wines with grapes grown in their family vineyards that belonged to their grandfather Genesio since the beginning of 20th century.

BiancaVigna was born out of a bond between people, land and wine and as a tribute for the beauty and tradition of these hills. It was born from Enrico’s twenty-year experience in winemaking and Elena’s entrepreneurial vision, supported in the Italian and foreign distribution by her husband Luca Cuzziol.

 

Qualities that in little more than twenty years brought BiancaVigna wines to be selected around the world and in Italy by starred restaurants, leading international hotels and selected wine shops.

 
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La storia di BiancaVigna
Immagine storica BiancaVigna
Il papà Luigi
Immagine storica BiancaVigna
il nonno Genesio
Later on,

during the 50’ and 60’, their father Luigi expanded his property in the traditional district of Conegliano Valdobbiadene and passes down his passion for the winemaking to his son Enrico who graduated at the Oenological School of Conegliano in 1984. At first, their grapes were sold to the local wine cooperative and later to various wineries in Valdobbiadene.

It all begans  

with their paternal grandfather Genesio, born in 1903 and director of a local dairy, who farmed the vineyards belonged to his father Luigi and acquired few more hectares among which the historic “Vigna di San Gallo”.

In the early 2000s

Elena, thanks to her career as manager in multinational and multiutilities corporations, involves her brother Enrico, in his forties and well trained at premium wineries of the area, and her husband Luca Cuzziol with his siblings Bepi and Grazia, who are at the helm of a leading distribution company of fine wines.

The project of BiancaVigna became real.

La cantina BiancaVigna a Ogliano

In 2008 they joined the European Rural Development Policy and provided the cellar with last-generation equipment to raise the quality of the wines and soon affirm their brand.

Today, with almost 30 hectares (74 acres) of vineyards and 600.000 own-branded bottles produced, the Conegliano Valdobbiadene BiancaVigna is reviewed by the most influent Italian and international trade magazines and listed in the best restaurants world-wide. After twenty years from its establishment, Elena and Enrico have turned their dream into reality thanks to their determination and a great teamwork.

La vendemmia in BiancaVigna
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In BiancaVigna wines

​there's also our Character.

We have always thought about our work in a unique and accurate way. Pursuing a style that over time became an expression of our feelings and knowledge. Always putting in first place respect, research and knowledge. Respect for the environment and the territory, for the people who work with us, for the perfect time of nature.

 

Research to improve every aspect of BiancaVigna: wine, territory, but also the materials and techniques used in the cellar. Increasingly deeper knowledge of the terroir of these places, of the vineyards we cultivate, of the potential of Glera.

Values that are not perceived in the wine, but that are inside every bottle, contributing to define the distinctive features of our Prosecco.

 
L'interno della cantina BiancaVigna

Praticing patience.

Our wine cellar in Conegliano.

La cantina BiancaVigna tra i suoi vigneti

On the hills of Ogliano in Conegliano we have built a structure in balance with the landscape, inside and outside. We made it with care and patience, the same devoted now and in the future to the Prosecco BiancaVigna making.

 

It is the result of a sustainable architecture, built with eco-friendly and recycled materials, with absolute respect of the territory with the use of renewable sources, minimizing the power consumption of the structure and the entire production cycle.

A cellar inaugurated with the 2015 harvest and certified “Casa Clima Wine”, a protocol that pays particular attention also to the comfort of work and reception areas with ample surfaces of natural light and to the sustainability of packaging by favouring recycled cardboard and lighter glass bottles

With a clear perspective of a greater respect towards both our territory and consumers we are also certified organic by Valoritalia for the production of Prosecco Spumante Biologico.

 

For the realization of the new winery, we focused on sustainability, thanks to the contribution of:

-    energy efficiency of the building;
-    environmental compatibility of building materials;
-    comfort of the welcoming and working areas;
-    use of recycled material;
-    minimizing the energy used in the production cycle;
-    use of renewable energy sources.

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1.   Photovoltaic panels were installed, with a power of 80 Kwh, energy independence of 80%.

2.   Recycled Wood Fiber Roof Insulation used to form the Package of 50 cm.

3.   Opening sky lights on the roof.

4.   Outer coat in cork from FSC forest.

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1.   Photovoltaic panels were installed, with a power of 80 Kwh, energy independence of 80%.

2.   Recycled Wood Fiber Roof Insulation used to form the Package of 50 cm.

3.   Opening sky lights on the roof.

4.   Outer coat in cork from FSC forest.

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5.   Large and wide windows improving the reduction of light pollution.

6.   Motorized widows in all rooms: in the underground vinification cellar, sparkling wine making cellar and         offices.

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7.   Work and tasks completed under gravity.

8.   CO2 extraction system in the basement.

9.   Energetic analysis of the different phases of vinification and sparkling processes.

10. Re-use of the water used for washing the tanks, to heat the offices.

Our bottle:

-    less CO2 emissions, thanks to a high percentage of recycled glass;
-    lighter by more than 20%;
-    recycled cardboard packagings;
-    efficient waste management.

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The charmat method of BiancaVigna

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
Glera Lunga
 GLERA LUNGA

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

uva Perera
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.

uva Verdiso
VERDISO

Indigenous grape, cultivated since the 18th century.

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

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CHARDONNAY

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.

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.

The harvest

Vendemmia in BiancaVigna

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 wine

La decantazione in BiancaVigna
La pressatura in BiancaVigna

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.

La fermentazione alcolica in BiancaVigna
La spumantizzazione in BiancaVigna

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 150 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

La filtrazione in BiancaVigna

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.

L'imbottigliamento in BiancaVigna
L'imbottigliamento in BiancaVigna
L'imbottigliamento in BiancaVigna

Bottle refinement and labeling

L'affinamento in bottiglia in BiancaVigna

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.

L'etichettatura in BiancaVigna
 
CAMPAIGN FINANCED PURSUANT TO EC REGULATION N. 1308/2013
CAMPAIGN FINANCED ACCORDING TO (EC) REGULATION NO. 1308/2013
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