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Biscardo Prosecco Millesimato 2020

An exceptional glass of Prosecco that is apply and crisp, with a hint of sweetness - but never sickly. Fantastic value and feels quite special.
Fruit Notes
More Information
Producer Mabis, Biscardo
Country Italy
Region Veneto
Wine Type Champagne / Sparkling Wine
Body / Style Fruit Notes
Grape Blend 100% Glera
Bottle Size (ml) 750
% Abv 11.5
Vintage 2020
Special Features Vegan
Extra Info Outstanding vintage fizz
Food Pairing Guide Excellent as an aperitif, perfect with appetisers but also ideal accompaniment for the entire meal, particularly with fish courses.

Biscardo Prosecco Millesimato is an extremely elegant, delicate and aromatic Prosecco with hints of apples and honeysuckle that punches above its weight in terms of price. It strikes the perfect balance between being crisp and delicate, and just a hint of sugar that makes it very approachable and drinkable without being sickly - which is where so many other Proseccos fall down. It may just be one of the best glasses of fizz we've had at this price. It always goes down an absolute treat and is immense quality for the money.

The Biscardo Family have been making wine from their base in Soave for over 150 years and are currently led by brothers Maurizio and Martino.

During the course of Maurizio's long and illustrious career, he has consulted for well known wineries around Italy and in doing so he came across the vineyards for their Puglian wines. Both the Pugliese and Veneto wines are characterised by an almost dangerous drinkability, aromatic purity and exceptional value for money.

Vines are planted at 3,500 to 4,000 rootstocks per hectare and grown in a simple or double espalier system. Only traditional pruning is used and the annual yield is about 100 tons of grapes. Harvest is handmade and, in order to avoid any skin or acetic fermentation, the grapes are immediately carried to the vinification cellar during the first hours of the day. Destalking and soft pressing at controlled temperature are the next two steps, where the must is kept in small stainless steel tanks until fermentation is completed. Fermentation is partially interrupted trough the cold-process, and the wine obtained is then transferred into small stainless steel tanks under nitrogen. Around 4 months after vinification, re-fermentation occurs in autoclave. No oak treatment
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