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The acidity of the wine can cut through the richness of the cheese and create a balanced and enjoyable pairing
there is a touch of graphite
Clear and bright yellow colour
and silky chocolate-like tannins create a refined
Biancavigna Prosecco Brut DOC 1.5Lt NV heitz-lochardet The acidity of the wineFollowing 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.
