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NV Biancavigna Prosecco Brut DOC

NV Biancavigna Prosecco Brut DOC

$28.99 Per Bottle

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$173.94 (Case 6 x 750ml)

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CASE(S)
My Wine Guy Marketplace Product: Dispatched in 3-5 days. More info
$173.94
My Wine Guy Marketplace Product: Dispatched in 3-5 days. More info
  • THE FINER DETAILS
  • WHO MADE IT?
  • THE FINER DETAILS
  • Following the hand harvest, the grapes are gently pressed and left to settle prior to a carefully controlled fermentation in stainless steel vats. Re-fermentation is via the Charmat method in stainless steel tanks (closed under pressure) at programmed temperatures and with selected yeasts for a minimum of 60 days. The dosage is 12 gms/L with a natural acidity of 7 gms/L.

    WHAT SHOULD YOU EXPECT?


    Brilliant straw-yellow with green reflections, fine and persistent perlage. The nose is markedly fruity and aromatic showing notes of apple and white stone fruits. The palate shows enticing fresh apple and pear fruit, and is wonderfully creamy and full with a pleasant fruity aftertaste. Serve well chilled as an aperitivo with a range of antipasto such as scampi crostini, salt and pepper squid, fresh asparagus frittata, polenta chips and Prosciutto Crudo with melon or fresh figs.

  • WHO MADE IT?
  • BiancaVigna was founded by Elena and Enrico Moschetta in 2004 from the encounter of two families with the same passion for quality wines and good food: the Moschetta’s (wine’s producers in San Gallo since 1903) and the Cuzziol’s (agro food merchants since 1920). Biancavigna manages 12 hectares of vineyards located in 3 different areas: Conegliano, Pieve di Soligo and Felettano close to Valdobbiadene. Each vineyard contributes its own unique character, structure and minerality to the finished wines. Following the hand harvest, the grapes are gently pressed and left to settle prior to a carefully controlled fermentation in stainless steel vats. Re-fermentation is via the Charmat method in stainless steel tanks (closed under pressure) at programmed temperatures and with selected yeasts for a minimum of 60 days. The dosage is 12 gms/L with a natural acidity of 7 gms/L.