Biancavigna
Conegliano Valdobbiadene Prosecco Superiore Rive di Ogliano Extra Brut Millesimato 2024
| Denomination | DOCG Conegliano Valdobbiadene Prosecco Spumante Superiore Rive |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | In temperature-controlled stainless steel tanks in contact with the fine lees; secondary fermentation via re-fermentation in an autoclave at a controlled temperature on selected yeasts for approximately 150 days; approximately 3 months of bottle ageing. |
- Name and origin: Superiore Sparkling Wine with Controlled and Guaranteed Designation of Origin Rive di Ogliano, Treviso (Veneto)
- Grape variety and style: 100% Glera, Extra Brut 2024 vintage, 2.5 g/l residual sugar
- Appearance and bubbles: straw-yellow colour, very fine perlage, creamy, elegant and persistent
- Aromas and flavour: hints of green apple, pear and white peach; fresh, full-bodied and mineral taste
- Vinification and maturation: Martinotti Method for 4 months; followed by stainless steel and 90 days of bottle ageing
Description
What type of wine it is
The Conegliano Valdobbiadene Prosecco Superiore Rive di Ogliano Extra Brut by BiancaVigna is a sparkling wine made from Glera grapes grown in the province of Treviso, in Veneto. In the glass, it displays a pale straw yellow colour with greenish highlights and a very fine and creamy perlage, combined with a bouquet of green apple, pear, white peach and floral nuances. On the palate, it proves to be fresh and broad, true to the rigorous Extra Brut style, with an excellent correspondence between taste and aroma. The production involves the sparkling process in an autoclave according to the Charmat Method, preserving the vivacity and elegance that introduce the discovery of its territory of origin.
Where it comes from
This sparkling wine originates from the hilly area of Ogliano, one of the prestigious sub-zones of Conegliano Valdobbiadene. The term Rive indicates that the vineyards are located on the steepest and most suitable slopes of the territory. The soils, defined by a clayey and limestone composition with a high presence of rock fragments, give the wine a solid structure and a distinct sense of minerality. The vineyards are tended by BiancaVigna following low environmental impact practices. Production takes place in an eco-sustainable winery, built with recycled materials and powered by renewable sources to protect the integrity of the Treviso landscape.
How it is produced
The production process begins with a rigorous manual harvest. The grapes undergo soft pressing, followed by static decantation of the must. The first fermentation takes place in temperature-controlled stainless steel tanks. The sparkling process is achieved through re-fermentation in an autoclave, according to the Charmat Method, using selected yeasts for a period of approximately four months. The wine then matures cold in contact with the fine lees, enriching its aromatic profile. After sterile filtration, the process is completed with ageing in the bottle for approximately three months, ensuring it achieves a perfect expressive balance.
History and Facts
Founded in 2004 by the Moschetta brothers, the BiancaVigna estate is located between Conegliano and Valdobbiadene, the historic cradle of Prosecco. This family-run producer manages 30 hectares of vineyards and is distinguished by its eco-sustainable CasaClima Wine cellar, powered by renewable energy sources and constructed with recycled materials. Committed to production that is partly certified organic by Valoritalia, the winery has quickly won over sommeliers, earning prestigious awards such as the Gambero Rosso Tre Bicchieri, confirming a profound commitment to quality and the environment.
Awards
-
2024
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2024
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2024
91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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2024
2One of the most prestigious wine guides in Italy.
-
2024
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2024
3Italian Sommelier Association (AIS) guide
-
2024
92/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perlage
Perfume
Color
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 Rive di Ogliano Extra Brut Millesimato 2024 |
|---|---|
| Type | White charmat method sparkling wine extra brut |
| 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 |
| Story | History and Facts Founded in 2004 by the Moschetta brothers, the BiancaVigna estate is located between Conegliano and Valdobbiadene, the historic cradle of Prosecco. This family-run producer manages 30 hectares of vineyards and is distinguished by its eco-sustainable CasaClima Wine cellar, powered by renewable energy sources and constructed with recycled materials. Committed to production that is partly certified organic by Valoritalia, the winery has quickly won over sommeliers, earning prestigious awards such as the Gambero Rosso Tre Bicchieri, confirming a profound commitment to quality and the environment. |
| Origin | Ogliano (Treviso), Veneto, Italy |
| Soil composition | Clayey and calcareous, with a high proportion of stones |
| Harvest | Manual harvest in September |
| Fermentation temperature | Stable and controlled temperature |
| Fermentation | About 4 months |
| Production technique | Charmat method (secondary fermentation in pressurised tanks) |
| Wine making | Soft pressing of the grapes, static settling and fermentation at a stable and controlled temperature; secondary fermentation in autoclaves on selected yeasts for approximately 4 months (prise de mousse, Charmat method); ageing in stainless-steel tanks in contact with the fine lees, followed by sterile filtration and approximately 3 months of bottle ageing. |
| Aging | In temperature-controlled stainless steel tanks in contact with the fine lees; secondary fermentation via re-fermentation in an autoclave at a controlled temperature on selected yeasts for approximately 150 days; approximately 3 months of bottle ageing. |
| PH | 3.1 |
| Residual sugar | 2.5 gr/L |
| Allergens | Contains sulphites |