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Wine and Winery Information

Biancavigna Prosecco Brut NV DOC

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 is situated in the heart of the Prosecco area which has been recently nominated UNESCO hermitage site and especially near to the follow cities:

Conegliano: the city of the “Cima” (an important 15th century painter)

Pieve di Soligo: the main city of Prosecco area

Valdobbiadene: the leading player in the history of Prosecco.

Biancavigna manages 12 ha 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. The pressing of the grapes is in Refrontolo, a village located between the vineyards of Soligo, San Pietro and Conegliano, and then the must is moved to the cellar for the vinification and the other processes.

Terrain: The Biancavigna Extra Dry Prosecco Doc is sourced from San Pietro di Feletto and Soligo, where the vines are planted in clayey/chalky soils.

Method: 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.

Technical Details

Grape Variety Prosecco:
100% (glera)
Alcohol: 11%

Tasting Notes

Brilliant straw-yellow with green reflections, fine and persistent perlage.

Bouquet: The nose is markedly fruity and aromatic showing notes of apple and white stone fruits.

Palate: The palate shows enticing fresh apple and pear fruit, and is wonderfully creamy and full with a pleasant fruity aftertaste.

Service: 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.

Winemaker: Enrico Moschetta

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