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juicy citrus flavours on the palate accompanied by subtle bran meal
subsequently the must is fermented for 20 days in stainless steel containers with regular pump overs
lime and flinty minerality
The acidity of the wine can cut through the richness of the cheese and create a balanced and enjoyable pairing
This is a complex
Biancavigna Prosecco Brut DOC 1.5Lt NV heitz-lochardet juicy citrus flavours on theFollowing 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.
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