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Production area: Provinces of Treviso and Venezia
Grape varieties: Pinot Bianco and Verduzzo
Colour: bright straw yellow; white and creamy froth; rich, fine and persistent perlage.
Nose: floral and fruity, with slight hints of bread.
Taste: fresh, with a well-balanced persistence.
Alcohol: 11.5% vol
Sugars: 6 g/l
Food pairings
Its long and pleasant persistence makes it particularly well-suited to delicate seafood, white meats, and the classic “cicchetti” of Venetian tradition.
Serving temperature: 4-6°C
The production of Bediver Venezia DOC Brut follows these steps:
– After harvesting the Pinot Bianco grapes, maceration is carried out before soft pressing to obtain the flower must. At the end of the fermentation the wine is racked, leaving the must in contact only with its fine lees.
– For Verduzzo, on the other hand, the flower must is kept as it is through filtration, and storage at a low temperature prevents fermentation.
– At the time of the sparkling production, the cuvée is created by blending Pinot Bianco wine with Verduzzo must, followed by the prise de mousse. Once fermentation is complete, the sparkling wine undergoes maturation, remaining in contact with the lees for 6-7 months.
Bediver Venezia DOC Brut is produced using 50% Verduzzo and 50% Pinot Bianco. Verduzzo is a typical local grape variety. Pinot Bianco, typically regarded as an “international” grape variety, has found the ideal environment to express its full potential, yielding wines with remarkable structure. The grapes are grown in well-drained, stony soils, resulting in wines that are fragrant and fresh, with significant body. These wines exhibit an excellent malic note, due to the temperature variations between day and night.
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