Winemaker Notes
Biancavigna is a family business run by the brothers Elena and Enrico Moschetta. They get to know every palm of the hills that go from Conegliano to Pieve di Soligo, the places that give the wines flavor and aroma.
Their belief is that understanding the land and knowing how to interpret it is the only way to give life to a quality Conegliano Valdobbiadene, capable of becoming a spokesperson for a territory, its aromas and flavors, but also its history and tradition.
This is the origin of BiancaVigna, from the unique character of the 30 hectares of vineyards in the DOCG and DOC areas of the Alta Marca Trevigiana, between Conegliano city of Cima, Pieve di Soligo, the capital of the Quartier del Piave and Valdobbiadene, the absolute protagonist of the history of Prosecco. They grow their own grapes and try to bring something from each of these places into our bottles in an ideal mix of moods and flavors that ultimately mirror our history.
In 2008 the company adhered to the Rural Development Plan and equipped itself with a technologically advanced system that allowed to improve the quality and production of sparkling wines, thus quickly establishing itself for the quality level of its wines.
With around 30 hectares of vineyards on the hills, producing 600,000 bottles under its own brand, Conegliano-Valdobbiadene di Biancavigna is reviewed in all the most important Italian and foreign magazines and guides and is the protagonist in the best restaurant tables in Italy and in the world.
About fifteen years after the birth of the company, the brothers Elena and Enrico have made their little dream come true through great determination and great teamwork.
One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version of Prosecco wine that must meet more stringent production requirements is known as Prosecco Superiore and must come from the more rugged terrain between the towns of Valdobiaddene and Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While Prosecco wine is typically produced in a “brut” (dry) style, its fresh and fruity character makes it seem a bit sweeter than it actually is. “Extra dry” styles, incorporating higher levels of residual sugar, are quite popular, however.
Prosecco wine is made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process (also called the tank method) means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.