Viaventi Prosecco Rose Brut Millesimato

When Adriano Dal Bianco engineered a gravity-fed must-transfer system at Terre di Ogliano — eliminating every pump between reception, pressing, and fermentation — he applied a technique borrowed from premium still-wine estates to a Charmat-method sparkling house. That decision defines the Viaventi Rosé's aromatic precision. Glera and Pinot Noir are vinified off-skins at 15–18°C in stainless steel, with secondary fermentation conducted in pressurised autoclaves at 13–14°C for approximately one month — no oak at any stage. The fruit originates from Masottina's estate holdings across the Treviso DOC zone, where calcareous-clay soils of alluvial and morainic origin on the Piave plain deliver a softer textural baseline than the mineral-dense Rive di Ogliano crus. Residual sugar sits within the Brut threshold (≤12 g/l), keeping the Pinot Noir's red-berry character dry and precise rather than confected. What separates this from most Prosecco Rosé DOC is the pump-free oxidation control upstream: the same gravity system that protects the delicate Glera aromatics in the DOCG flagship is applied here, producing a mousse of notably fine, persistent perlage. As a Millesimato, the wine is vintage-dated — an unusual commitment for a DOC Rosé tier — anchoring the fruit character to a single harvest rather than blending across years.