Bival
Bival is a family-run winery in the prestigious area of Valdobbiadene, located precisely in the hamlet of Guia, where for over 70 years the Biasiotto family has directly managed every phase of the production process, from the vineyard to the bottling and final marketing of the wines. It all began with Costantino Biasiotto, who purchased the first vineyards in the early 1950s on the hills of Valdobbiadene, characterized by sometimes dizzying slopes that represent a rare case of heroic viticulture. Over the decades that followed, the vineyard area was expanded by the second generation of the family, represented by the brothers Pio, Ettore, and Aldo, sons of Costantino, who still lead the winery today. Since 2005, the trio has been enriched by the presence of Paolo, son of Ettore, who has brought a breath of renewal to the estate.
On steep hillside vineyards, spread over a single 6-hectare plot, the Bival winery cultivates the flagship variety of the Prosecco area, namely Glera, accompanied by small percentages of Bianchetta, Perera, and Verdiso, other traditional white grape varieties of the area. The harvest is carried out entirely by hand, and in the winery, the grapes undergo a gentle pressing as whole bunches. The must obtained then undergoes a first fermentation in temperature-controlled stainless steel tanks, sometimes entrusted to only indigenous yeasts, followed by a few months of aging on fine lees before the sparkling process, which takes place in the bottle according to the Classic Method or in autoclave according to the Martinotti Method. In the case of the sparkling wine 'Tèrmen 00', fresh must is used as a source of sugars for the slight refermentation in the bottle.
The production of the Bival winery is concentrated on four labels, three sparkling wines and one frizzante wine that express the most prestigious face of Prosecco, that of Valdobbiadene. In particular, these wines are characterized by the fragrant fruity and floral aromas typical of Glera, with a solid and elegant mineral component as a complement.
Bival is a family-run winery in the prestigious area of Valdobbiadene, located precisely in the hamlet of Guia, where for over 70 years the Biasiotto family has directly managed every phase of the production process, from the vineyard to the bottling and final marketing of the wines. It all began with Costantino Biasiotto, who purchased the first vineyards in the early 1950s on the hills of Valdobbiadene, characterized by sometimes dizzying slopes that represent a rare case of heroic viticulture. Over the decades that followed, the vineyard area was expanded by the second generation of the family, represented by the brothers Pio, Ettore, and Aldo, sons of Costantino, who still lead the winery today. Since 2005, the trio has been enriched by the presence of Paolo, son of Ettore, who has brought a breath of renewal to the estate.
On steep hillside vineyards, spread over a single 6-hectare plot, the Bival winery cultivates the flagship variety of the Prosecco area, namely Glera, accompanied by small percentages of Bianchetta, Perera, and Verdiso, other traditional white grape varieties of the area. The harvest is carried out entirely by hand, and in the winery, the grapes undergo a gentle pressing as whole bunches. The must obtained then undergoes a first fermentation in temperature-controlled stainless steel tanks, sometimes entrusted to only indigenous yeasts, followed by a few months of aging on fine lees before the sparkling process, which takes place in the bottle according to the Classic Method or in autoclave according to the Martinotti Method. In the case of the sparkling wine 'Tèrmen 00', fresh must is used as a source of sugars for the slight refermentation in the bottle.
The production of the Bival winery is concentrated on four labels, three sparkling wines and one frizzante wine that express the most prestigious face of Prosecco, that of Valdobbiadene. In particular, these wines are characterized by the fragrant fruity and floral aromas typical of Glera, with a solid and elegant mineral component as a complement.
