Winery Bisson - La Vigna di Riva Vino Spumante Extra Brut Millesimato

Winery BissonLa Vigna di Riva Vino Spumante Extra Brut Millesimato

Wine of Italy Sparkling wine of Liguria of Italy
The La Vigna di Riva Vino Spumante Extra Brut Millesimato of Winery Bisson is a sparkling wine from the region of Liguria.
This wine generally goes well with

Details and technical informations about Winery Bisson's La Vigna di Riva Vino Spumante Extra Brut Millesimato.

Winemaker
Bisson
Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Aubun

Supple, alcoholic reds with a light ruby colour, soft tannins and a broad palate with moderate acidity, showing understated aromas of red and dark fruits with garrigue notes. Late ripening, vigorous and productive. Found in southern blends of Côtes-du-Rhône AOC and local IGPs, grown in Vaucluse, Gard, Var and Ardèche. Native Provençal black variety, probably originating from Vaucluse.

Informations about the Winery Bisson

The winery offers 43 different wines.
Its wines get an average rating of 3.8.
It is in the top 30 of the best estates in the region
It is located in Ligurie

The Winery Bisson is one of of the world's great estates. It offers 38 wines for sale in the of Liguria to come and discover on site or to buy online.

Top wine Liguria
In the top 150000 of of Italy wines
In the top 900 of of Liguria wines
In the top 60000 of sparkling wines
In the top 750000 wines of the world

The wine region of Liguria

Coastal region of northwest Italy on the Riviera, terraced vineyards among the steepest in Europe (~1,650 ha). Vermentino signature in white: fresh and saline with signature notes of citrus, white flowers, wild herbs, fresh almond and an iodine mineral touch, taut long mouth. Local Pigato similar and ample, mineral Bosco (min. 40% in Cinque Terre), Albarola.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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