Biancavigna Conegliano Valdobbiadene Prosecco Superiore Sui Lieviti Brut Nature 2024

Biancavigna Conegliano Valdobbiadene Prosecco Superiore Sui Lieviti Brut Nature 2024 is a characterful, bone‑dry Prosecco that leans into tradition rather than trends. Made from Glera grapes grown on the prized hills of Conegliano Valdobbiadene, it’s bottled “sui lieviti” (on the lees), offering more depth, texture and authenticity than most modern sparkling wines. This is Prosecco in its purest, most artisanal form—unfiltered, uncompromising and a beautiful reflection of its steep hillside vineyards.

Tasting Notes
In the glass, expect a pale straw yellow color, naturally cloudy if you choose to pour the wine with its fine lees, with a lively and persistent perlage. The nose is expressive yet refined, with fresh green apple, Bartlett pear and lemon zest layered over hints of white flowers, fresh bread dough, almond and a subtle mineral edge. On the palate, this Brut Nature is crisp, bone‑dry and intensely refreshing, with a taut line of acidity that keeps everything focused and mouthwatering. Flavors of crunchy apple, citrus, unripe peach and a touch of herbal bitterness (think citrus pith and wild fennel) are wrapped around a delicate, chalky minerality. The lees contact adds a gentle creaminess and savory, bakery‑like complexity without making the wine heavy. The finish is clean, saline and persistent. While crafted for youthful drinking to showcase its vibrancy, the sui lieviti style can evolve nicely over 2–3 years, gaining extra complexity and a slightly more savory profile.

Production
The Glera grapes for this Prosecco Superiore come from hillside vineyards in the Conegliano Valdobbiadene area of Veneto, a UNESCO‑listed landscape known for its steep slopes, well‑drained soils and strong diurnal temperature shifts that preserve aromatics and acidity. Grapes are typically harvested by hand, both to respect the fragile, terraced vineyards and to ensure only the healthiest bunches are selected. After a gentle pressing, the base wine is fermented at controlled temperatures to preserve the grape’s delicate aromatics. Instead of a fully filtered, tank‑charmat style, this “sui lieviti” Prosecco undergoes its secondary fermentation in the bottle, with the natural lees left inside. There is no dosage added (Brut Nature), so the wine’s character comes entirely from the fruit, the terroir and the extended contact with the yeast, resulting in a more textured, gastronomic style of Prosecco.

Food & Serving
This lean, dry and slightly savory style of Prosecco is incredibly versatile at the table. It shines with classic Italian antipasti—prosciutto crudo, salumi, young cheeses, marinated vegetables—and is excellent alongside seafood such as shrimp, fried calamari, oysters, sushi and crudo. Its vibrant acidity makes it a great match for light pasta dishes with vegetables or shellfish, simple grilled fish, and delicate tempura. It also pairs nicely with pizza bianca, focaccia and herb‑driven dishes. Serve well‑chilled at around 6–8 °C. A brief, gentle decanting into a carafe (or simply pouring off the first glass clear, then later swirling to incorporate some lees if desired) allows you to choose between a brighter, clearer expression or a more textural, cloudy, traditional style in the same bottle.

Producer
Biancavigna Società Agricola is a family‑run estate based in the heart of Prosecco country, in the Conegliano Valdobbiadene zone of Veneto. Founded with a focus on expressing hillside terroir rather than mass‑market volume, Biancavigna has become known for its precise, clean yet characterful sparkling wines that respect local traditions. Working primarily with Glera on steep, manually farmed slopes, the family emphasizes careful vineyard work, lower yields and thoughtful winemaking to highlight the natural elegance of Prosecco Superiore. Their growing recognition among enthusiasts and critics reflects both the rising quality of the Conegliano Valdobbiadene area and Biancavigna’s role as one of the producers helping to redefine what Prosecco can be: serious, site‑driven and authentically Italian.

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