Biancavigna
Amphora Brut Nature 2020
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Aged for 6 months in terracotta amphora and 12 months in bottle (total ageing 24 months). |
- Dry style without sugars: Classic method with no dosage, showcasing pure Glera
- Aged in amphora: 6 months on the skins followed by 12 months on the lees in bottle
- Aroma and taste: notes of white peach, pear and bread crust, with a clear and persistent palate
- Extremely fine perlage: delicate and long-lasting bubbles, elegant and pleasantly dry
- Essential details: vintage 2020, 0.75 l, 11% vol, Veneto Conegliano, contains sulphites
Description
What kind of wine it is
BiancaVigna's Amphora Brut Nature is a dry sparkling wine that fully enhances the Glera grape variety. Produced using the Traditional Method and without any added sugar, it represents a pure and authentic expression of the variety. In the glass, it stands out for its extremely fine and persistent perlage, accompanied by fragrant aromas of golden apple, peach and pear, with delicate notes of bread crust. On the palate, it is clean and wonderfully persistent, perfect paired with fish and shellfish dishes or selections of refined cheeses.
Where it comes from
The grapes come from the renowned hillside vineyards of Conegliano, the heart of the Glera region. The vines grow on clay and limestone soils, rich in stones and rocky components, which are essential for giving the wine a defined structure and a pleasantly dry sip. The hilly Veneto microclimate encourages precise aromatic development, ensuring an expressive purity that faithfully reflects the natural vocation of the local landscape.
How it is produced
After manual harvesting and gentle pressing, the must ferments at a controlled temperature. The distinctive character of this sparkling wine comes from a six-month skin maceration in a terracotta amphora, a technique that broadens its aromatic bouquet. The secondary fermentation takes place in the bottle according to the principles of the Traditional Method. The subsequent ageing on the lees for twelve months completes a slow maturation, giving the wine a unique and unmistakable taste profile.
History and Curiosities
Born among the hills of Conegliano, this bold interpretation of pure Glera reveals an authentic soul thanks to six months of ageing in a terracotta amphora with skin contact. Biancavigna Amphora Brut Nature 2020 is a refined sparkling wine made using the Classic Method Pas Dosé, designed to enhance the essence of the Veneto region without any added sugar. After a total maturation of twenty-four months, this award-winning vintage releases a very fine perlage, harmonising elegant aromas of white peach, pear and bread crust.
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 Amphora Brut Nature 2020 |
|---|---|
| Type | White classic method sparkling wine pas dosé |
| Denomination | VSQ |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Biancavigna |
| Story | History and Curiosities Born among the hills of Conegliano, this bold interpretation of pure Glera reveals an authentic soul thanks to six months of ageing in a terracotta amphora with skin contact. Biancavigna Amphora Brut Nature 2020 is a refined sparkling wine made using the Classic Method Pas Dosé, designed to enhance the essence of the Veneto region without any added sugar. After a total maturation of twenty-four months, this award-winning vintage releases a very fine perlage, harmonising elegant aromas of white peach, pear and bread crust. |
| Origin | Vineyards on hills located in the municipality of Conegliano |
| Soil composition | Clayey, calcareous with a high amount of stones |
| Harvest | Manual in September |
| Fermentation temperature | 15–16 °C |
| Production technique | Traditional method zero dosage |
| Wine making | Soft pressing of the grapes, static decantation and temperature-controlled fermentation. |
| Aging | Aged for 6 months in terracotta amphora and 12 months in bottle (total ageing 24 months). |
| Total acidity | 5.7 gr/L |
| PH | 3.1 |
| Year production | 600000 bottles |
| Allergens | Contains sulphites |