Biancavigna Prosecco Brut DOC 1.5Lt NV heitz-lochardet subsequently the must is fermented

subsequently the must is fermented for 20 days in stainless steel containers with regular pump overs

lime and flinty minerality

juicy citrus flavours on the palate accompanied by subtle bran meal

even in its youth

More than two thousand years old

Biancavigna Prosecco Brut DOC 1.5Lt NV heitz-lochardet subsequently the must is fermentedFollowing 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.