Enoteca Bisson 2018 Bianco Frizzante, Tre Venezie IGT
Item Number: 13840
Sub Region: Veneto
Appellation/AVA: Tre Venezie IGT
Estate Grown Wine: No
Grape(s): 100% Glera (Prosecco)
Type: Wine - Sparkling
Bottle Size: 750 ml
Closure: Crown Cap
Alc by Vol(%): 11
Viticulture: Practicing Biodynamic
Soil Type: Glacial deposits from the Dolomites
Winemaking Notes: For many years now, Lugano has worked with his good friend Eli Spagnol of Torre Zecchei in the elite Valdobbiadene district of the Veneto, tailoring the production of a racy, vivid, beautifully brisk (declassified) Prosecco to Rosenthal Wine Merchant’s exacting specifications. The manual harvest usually occurs towards mid-September, when potential alcohol levels are around 9.7% (the ideal level for Prosecco). After the fruit enters the cuverie, a pneumatic press slowly crushes the fruit. Alcoholic fermentation takes place in stainless steel vats and lasts approximately ten days, with one racking halfway through to remove the gross lees. Over the next three months, the wine rests in steel tanks, with an occasional racking as needed.
To take the wine from the still base to frizzante, the Charmat method is employed, where a secondary fermentation in tank provides the pressure to the wine prior to bottling. Made using careful temperature regulation in order to preserve delicacy and freshness, the wine is bottled with just two grams per liter of residual sugar. Read more here: Bisson Glera Explained .
Tasting Notes: In a sea of vapid, overly sweet Prosecco, this frizzante stands out proudly. Clean, bright, and refreshing, it presents notes of acacia honey, white flowers, crunchy green apples, and tart nectarines atop a subtly mineral underlay.
Terroir Notes: While most of the more commercial wine labeled as Prosecco is sourced from flat, machine-worked vineyard land in the plains below the foothills, the wine sourced from the Valdobbiadene appellation is from steeply-sloped hillsides in the series of valleys ranging east from the village. The soil is composed of glacial deposits from the Dolomites. Due to the landscape, all of the vines must be worked by hand at every stage of the growing season, including harvest. Yields for standard DOC Prosecco are permitted up to 180hl/ha, while the DOCG around Valdobbiadene limits production to 135hl/ha. Average vine age is around 40 years, which is maintained by only replacing vines that have become too old or sick to continue production.