Prosecco Biasiotto - multi awarded Prosecco as Best Prosecco year after year!

Awards
• Best Italian Prosecco Luca Maroni from 2016 to 2020; 94/100 in 2022
• 90 points Decanter in 2017.
• Gilbert & Gaillard: gold medal in 2018, 2019 and 2020. 90 points in 2021.
• Gold Medal Usa Wine rating in 2020.
The natural fermentation has enriched and perfected its elegance and pleasantness as well as an enjoyable fragrance. The typicalProsecco taste satisfies the requirement of the passionate consumer.

Sight: Light straw yellow with some greenish notes (depending on the time of year), brilliant, with a fine persistent perlage.
Bouquet: Fine intense aromas, with both floral nuances and essences of apple, banana, and peach; clear sensation of softness and frankness.
Taste: Pleasant roundness in a fresh and soft balance. Remarkable persistence and aromatic harmony (residual sugar: about 10 g/L).
Pairings: Enjoy it with delicate meals like vegetable- based courses or mildly spiced seafood. It pairs particularly well with appetizers and can be a perfect aperitif.

Winemaking
Following a careful assessment of the ideal harvest time (month, time of day, etc.) to achieve the greatest quality according to the plot of land, the grapes are destemmed and transferred into the soft press within 15 minutes. Here, skins are separated from the juice, and the must is gently extracted at low pressure levels. Subsequently, the must is transferred into stainless steel vats at controlled temperature, where the fermentation begins after the addition of selected yeasts. This is a crucial phase, as it determines the final wine bouquet (fermentation temperature: 16-18°C). However, a portion of unfermented must is stored at 0 °C, to be added to wine in varying proportions during the secondary fermentation. This process is carried out in several lots over the year, at a temperature ranging from 18°C up to 12-13°C by the end of the refermentation. The resulting sparkling wine is cooled down and stored at a temperature of -2°C for up to three months, in constant touch with the fine lees of the secondary fermentation. Finally, the bottling phase is carried out with steam-sterilized steel isobaric machines, without the use of any chemical product.

Grape variety: 100% Glera
Location: The Prosecco DOC growing area
Pruning: Capuchin or double upside down
Vine density: 3,000 vines per hectare
Yeld: Approx. 16,000 kg/ha
Harvest time: From mid to late September
Properties of the must at the pressing stage: Sugar level: 17% ; Fixed acidity (tartaric acid): 8.2 g/L ; Ph: 3.0

Country	Italy
Region	Veneto
Winery	Biasiotto Vini
Type	Sparkling and White
Grapes	Glera
Appellation	Spumante and Prosecco
Vintage	2022
Alcohol	12.5%
Capacity	750 ml and 3 lt
SBP rating	9.3/10
SQV	22
SKU	10025022