Bival

Bival is a family-run winery located in the prestigious Valdobbiadene region, specifically in the Guia district, where the Biasiotto family has been directly managing every phase of the production process for over 70 years, from the vineyard to the bottling and final commercialization 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 steep slopes that represent a rare case of heroic viticulture. Over the decades, the vineyard area was expanded by the family's second generation, represented by the brothers Pio, Ettore, and Aldo, Costantino's sons, who still lead the winery today. Since 2005, the trio has been joined by Paolo, Ettore's son, who has brought a breath of fresh air to the estate.

On steep hillside vineyards, spread over a single 6-hectare plot, Bival cultivates the main variety of the Prosecco region, namely Glera, alongside small percentages of Bianchetta, Perera, and Verdiso, other traditional white grape varieties of the area. Harvesting is done entirely by hand, and in the winery, the grapes undergo a gentle whole-cluster pressing. The resulting must then undergoes a primary fermentation in temperature-controlled stainless steel tanks, sometimes relying solely on indigenous yeasts, followed by a few months of aging on fine lees before the sparkling process, which takes place either in the bottle using the Classic Method or in an autoclave according to the Martinotti Method. For the sparkling wine ‘Tèrmen 00’, fresh must is used for the slight refermentation in the bottle as a source of sugar.

Bival's production focuses on four labels, three sparkling wines and one sparkling wine that showcase the finest aspect of Prosecco, that of Valdobbiadene. In particular, these wines are characterized by the fragrant fruity and floral aromas typical of Glera, complemented by a solid and elegant mineral component.