Winery La Caneva dei Biasio - Cuvée Brut

Winery La Caneva dei BiasioCuvée Brut

Wine of Italy Sparkling wine of Vénétie of Italy
3.6
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Cuvée Brut of Winery La Caneva dei Biasio is a sparkling wine from the region of Vénétie.
This wine generally goes well with

Details and technical informations about Winery La Caneva dei Biasio's Cuvée Brut.

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

Discover the grape variety: Alvina

Intraspecific crossing obtained between Alphonse Lavallée and the white sultana, registered in 1990 in the Official Catalogue of table grape varieties list A1.

Informations about the Winery La Caneva dei Biasio

The winery offers 25 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Vénétie

The Winery La Caneva dei Biasio is one of of the world's greatest estates. It offers 21 wines for sale in the of Vénétie to come and discover on site or to buy online.

Top wine Vénétie
In the top 150000 of of Italy wines
In the top 25000 of of Vénétie wines
In the top 55000 of sparkling wines
In the top 700000 wines of the world

The wine region of Vénétie

Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.

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The word of the wine: Ancestral method

A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).

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