Virage Cuvee Brut Spumante

When Adriano Dal Bianco engineered a gravity-feed vinification system at Terre di Ogliano — moving must from reception through soft pressing to fermentation tanks without a single pump — he applied a technique more common to grand cru still-wine estates to a Charmat-method Prosecco house.

That decision defines the Virage Cuvée Brut. The fruit originates from Masottina's Rive di Ogliano holdings in the southeast of the Conegliano Valdobbiadene DOCG, where glacially-derived morainic soils — the only such geology in the entire appellation — deliver free-draining, mineral-rich ground with a natural water reserve.

Cold Alpine air descending nightly through the Fadalto valley creates diurnal swings that sharpen aromatic intensity in the 100% Glera fruit. Primary fermentation proceeds in stainless steel at 15–18°C; secondary prise de mousse is conducted in pressurised autoclaves at 13–14°C, preserving the fine, persistent perlage the house prizes.

Residual sugar is held at or below 12 g/l, sitting firmly in Brut territory and resisting the category's drift toward sweetness. What separates this from the Prosecco mainstream is the pump-free oxidation control — a structural commitment that keeps the Glera's aromatic profile intact from vine to bottle.

As a non-vintage blend, it is built for freshness and should be opened within 1–2 years of release.