Biancavigna
Conegliano Valdobbiadene Prosecco Superiore Sui Lieviti Brut Nature 2024
| Denomination | DOCG Conegliano Valdobbiadene Prosecco Spumante Superiore Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | The base wine is bottled in the spring following the harvest and re-ferments in the bottle, in special rooms in the dark and at a temperature of 15-16 C°, for 3 months before release. |
Description
Conegliano Valdobbiadene Prosecco Superiore DOCG, 11.5% ABV, Charmat method, produced by Biancavigna. 2024 vintage. 100% Glera. A Brut Nature "Sui Lieviti" Prosecco Superiore, with no added sugar, that best expresses the Conegliano Valdobbiadene terroir. Pleasant fruity notes of white peach and pear, enriched by characteristic fermentation aromas of bread crust. A very fine and persistent perlage. The fruity notes and fermentation aromas perceived on the nose are reflected on the palate, with a good persistence. Ideal with fish dishes and cheeses.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 2004
- Oenologist: Enrico Moschetta
- Bottles produced: 600.000
- Hectares: 30
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. Read more
| Name | Biancavigna Conegliano Valdobbiadene Prosecco Superiore Sui Lieviti Brut Nature 2024 |
|---|---|
| Type | White charmat method sparkling wine pas dosé |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Biancavigna |
| Origin | Hillside vineyards in the municipality of Conegliano |
| Soil composition | Clayey, calcareous with high amount of skeleton. |
| Harvest | Manual in September. |
| Wine making | Soft pressing of the grapes, selection of the first-pressing must, static decantation and temperature-controlled fermentation. |
| Aging | The base wine is bottled in the spring following the harvest and re-ferments in the bottle, in special rooms in the dark and at a temperature of 15 6 C°, for 3 months before release. |
| Total acidity | 5.7 gr/L |
| PH | 3.1 |
| Allergens | Contains sulphites |