History
Family vineyards in the early 20th century
The family's viticultural history extends back to the beginning of the 20th century. Genesio's father Luigi was already cultivating vines, and Genesio continued working those vineyards. Born in 1903, Genesio also served as director of the Latteria di Santi Angeli. Drawing on that experience, he acquired the family's first additional vineyards, including the historic Vigna di San Gallo.
Expansion in the 1950s and 1960s
During the 1950s and 1960s, Genesio's son Luigi enlarged the family's holdings by acquiring further vineyards in the historic Conegliano–Valdobbiadene district. He transmitted his passion for winegrowing to his son Enrico. At this stage, the family did not bottle its own wines: grapes from the estate vineyards were initially delivered to a local cooperative and were later sold to wineries in Valdobbiadene.
Enrico's training and professional experience
Enrico studied at the Scuola Enologica di Conegliano and qualified as an oenologist in 1984. He subsequently worked at leading wineries in the Conegliano Valdobbiadene district, accumulating approximately 20 years of winemaking experience before the creation of BiancaVigna.
The project takes shape in the early 2000s
In the early 2000s, Elena Moschetta drew on management experience gained in multinational and multi-utility companies to develop a family wine project. She involved her brother Enrico, then in his forties, and her husband Luca Cuzziol. Luca and his siblings Bepi and Grazia headed one of Italy's early companies specializing in the distribution of fine wines, giving the project support in the Italian and international markets.
Foundation in 2004
Elena and Enrico Moschetta founded BiancaVigna in 2004. For the first time, grapes from the family's own vineyards were both vinified and made into sparkling wine within the family's own enterprise. The new company combined Enrico's oenological experience, Elena's entrepreneurial direction and Luca Cuzziol's work in domestic and international distribution.
Technological development in 2008
In 2008, BiancaVigna joined the Rural Development Plan and equipped its production facilities with technologically advanced systems. The investment was intended to improve both the quality and the production of its sparkling wines.
The Ogliano winery in 2015
A new winery was built among the hills of Ogliano, in Conegliano, and inaugurated with the 2015 harvest. Designed according to sustainable architectural principles, it uses eco-compatible and recycled materials, renewable energy and systems intended to reduce energy consumption across the building and production cycle. It subsequently obtained CasaClima Wine certification. Since 2015, Ogliano has also been the home of BiancaVigna and one of its three Rive sites.
BiancaVigna today
Approximately two decades after its foundation, the family enterprise is still led by Elena and Enrico Moschetta. It cultivates approximately 30 hectares across the DOCG and DOC zones of the Alta Marca Trevigiana and produces about 600,000 bottles under its own name. Its vineyard holdings extend through the areas of Conegliano, Pieve di Soligo and Valdobbiadene and include three designated Rive: Soligo, Ogliano and Collalto.
Terroir
Alta Marca Trevigiana
BiancaVigna's approximately 30 hectares are distributed between the Conegliano Valdobbiadene Prosecco Superiore DOCG hills and vineyards in the neighboring Prosecco DOC zone. The holdings lie between Conegliano, Pieve di Soligo and Valdobbiadene and encompass markedly different exposures, elevations, gradients, soils and microclimates.
The DOCG holdings occupy four territorial zones: the central-western Col San Martino area, the southern Susegana–Collalto area, the central-eastern Conegliano–Feletti area and the eastern Conegliano–Ogliano area. DOC vineyards lie immediately beyond the DOCG boundary in central-western and central-eastern areas where the soils permit deep root development.
Central-western DOCG zone: San Gallo, Soligo and Fornaci
This zone runs from Vittorio Veneto in the northeast toward Vidor in the northwest, with a broadly east–west orientation. Its clay-limestone and calcareous rocky soils occur on steep, straight slopes that can exceed 60–70%, at elevations of 150–450 metres. Rooting depth is high to moderately high. Internal drainage ranges from good to mediocre, permeability is moderately low and the soil has a moderate water reserve; insufficient August rainfall can therefore stress the vines.
Average temperatures barely exceed 18 °C. April, September and October have higher daytime maxima than other zones because the steep slopes intercept oblique solar radiation efficiently, contributing to milder springs and autumns. Spring frost is not experienced, while rainfall from April through October is approximately 850 mm. Southern exposures encourage earlier budbreak than at comparable elevations with different orientations.
BiancaVigna has 3.33 hectares here. One hectare at San Gallo lies at 380 metres and reaches a 70% gradient. It is the historic source of the Rive di Soligo. Glera from this zone is associated with fine, elegant aromas, good intensity and profiles recalling peach, flowers and green apple.
Southern DOCG zone: Collalto and Crevada
The southern Susegana–Collalto sector consists of a near-circular succession of slopes facing all four directions. Elevations remain below 200 metres and the relief is relatively gentle. Vineyards coexist with olive trees and meadows, contributing to high landscape biodiversity.
The climate is relatively dry and can be warm. From August through October, rainfall is approximately 70 mm below the district average, while diurnal temperature variation remains normal. The warmer autumn makes this a medium-early sector; harvesting here and at Ogliano begins the wider district's picking season.
Clay-limestone soils are very deep, well drained and moderately low in both permeability and water reserve. Their texture and depth supply the vines despite below-average rainfall, so water stress is uncommon. BiancaVigna has two Sylvoz-trained vineyards totaling 3.85 hectares. Glera is associated with aromatic intensity and delicacy, a light structure, notes of sage and spice in younger wines, ripe fruit after some maturation and a persistent saline character.
Central-eastern DOCG zone: Monticella
The Conegliano–Feletti sector centers on Conegliano and is formed by gentle hills running predominantly north–south. Elevations range from approximately 60–70 metres to 270 metres at San Pietro di Feletto. Gradients are generally moderate, although they occasionally exceed 40–50%. Vineyards occupy sunnier hilltops, while woodland remains on steeper or north-facing slopes.
The average temperature from April through October is 17.9 °C. September has cooler daytime maxima but less-cool nights, reducing the diurnal range; August retains a favorable temperature range. Rainfall is about 40 mm below the average for the wider eastern district, with the largest deficits in August and September, although the soil prevents harmful water stress. Budbreak occurs around March or the first days of April, flowering around the first ten days of June and véraison around the first ten days of August.
The soils are principally clay-limestone and silt-clay. They offer very high effective rooting depth, good drainage, moderately low permeability and a low water reserve. BiancaVigna's Monticella holding is a single 10.2-hectare block encircling a hill overlooking Conegliano, with a 360-degree range of exposures. Its Glera is associated with intense aromas, balanced flavor and profiles recalling apple and spice, sometimes with a light vegetal note depending on the vintage.
Eastern DOCG zone: Ogliano
The Conegliano–Ogliano sector comprises elongated hills running north–south, with vineyards facing east and west or occupying the summits. Other vineyards have north–south or easterly exposures. Elevations range from 70 to 170 metres and gradients reach no more than 20%. Vineyards are interspersed with woodland belts and hedges.
The hills rest on relatively recent Würm-age glacial deposits from the last ice age. Moderately deep clay-limestone soils contain abundant coarse fragments and have a relatively coarse texture. Effective rooting depth is high, drainage is mediocre, permeability moderately high and water reserves low.
From August onward, mean temperatures are lower than the eastern-zone average because nighttime minima fall well below the mean, creating pronounced diurnal variation. Cool air currents maintain these temperature differences, help avert late frosts and support healthy grapes. Rainfall is distinctly below average, and both budbreak and flowering are among the earliest in the district.
BiancaVigna farms 2.2 hectares in Ogliano, the location of its winery and Rive di Ogliano. Glera here reaches good sugar levels and is associated with rounded wines, sustained flavor, ripe-fruit and spice notes and a distinct floral and territorial character.
Prosecco DOC areas
In the broader Prosecco DOC zone, soils are predominantly alluvial, with limestone, clay, minerals and trace elements. BiancaVigna's central-western DOC vineyards at Busa Schiratti and Borgo Breda are on clay-limestone soils in Pieve di Soligo and Sernaglia. Its central-eastern Campolongo vineyard in Conegliano has silt-clay soil. Together these DOC holdings account for 8.6 hectares.
Winemaking
BiancaVigna directly cultivates its grapes across both the DOCG and DOC zones. Vineyard protection follows integrated pest-management principles, favoring natural defensive choices while reducing—and where possible eliminating—synthetic inputs. Glyphosate was discontinued well before its prohibition under the Conegliano Valdobbiadene DOCG production rules. One vineyard is managed organically, while Valoritalia certifies the production of organic sparkling wine.
All BiancaVigna grapes are harvested by hand, including those grown in the Prosecco DOC area where mechanical harvesting is permitted. Manual picking permits immediate selection of sound bunches. Two teams of experienced harvesters work for approximately three weeks in September, gathering around 450,000 kg of estate-grown grapes each year.
The three Rive holdings—Soligo, Ogliano and Collalto—require particularly intensive cultivation. The steep Rive can demand more than 700 labor hours per hectare annually. Terracing has long been used to limit erosion, without dry-stone retaining walls because the conglomerate soil can support the terraces. Rive yields are limited to 13 tonnes per hectare and their grapes must be picked by hand.
BiancaVigna also participates in the Glera Project promoted by CREA's Conegliano Research Centre for Viticulture. The program is developing Glera clones with natural resistance to the vine's most common diseases.
Winery and grape reception
Production takes place at the sustainably designed winery in Ogliano, inaugurated with the 2015 harvest. The building includes an underground vinification cellar, a separate sparkling-wine area and gravity-assisted movement of materials. A carbon-dioxide extraction system serves the basement. Energy use is analyzed across both vinification and sparkling-wine production.
Harvested bunches are pressed softly to preserve their varietal and vineyard characteristics. The resulting must proceeds to cold settling in stainless-steel tanks at a controlled 5–10 °C for approximately 10–12 days.
First alcoholic fermentation
After settling, the temperature is raised and the first alcoholic fermentation begins in stainless steel. Selected yeasts transform the must into base wine. Each stainless-steel tank has independent temperature control, and fermentation is maintained at 16–20 °C for approximately 15–20 days. The resulting base wine contains about 10% alcohol by volume.
Must from each vineyard is fermented separately. This parcel-by-parcel approach preserves the distinguishing characteristics of the individual terroirs until the base wines are ready for blending.
Charmat sparkling process
Once the base wines have clarified, the separately fermented lots are assembled and transferred through stainless-steel piping into pressurized stainless-steel vessels—closed cuvée tanks or autoclaves. Selected yeast and sugar are added to initiate the second fermentation and prise de mousse. The quantity of sugar helps determine the eventual residual-sugar category: Extra Brut, Brut, Extra Dry or Dry.
Although the DOCG rules require a minimum of 30 days, most BiancaVigna sparkling wines remain in autoclave for more than 90 days. Rive di Soligo and Rive di Ogliano spend almost 150 days there. These longer periods are intended to develop finer texture and greater elegance while retaining the grape's fresh and fruity aromatic profile.
Filtration, bottling and bottle settling
Filtration uses a pressure-operated crossflow filter fitted with ceramic membranes. It removes suspended particles, clarifies and stabilizes the wine without the addition of external organic filtering substances.
BiancaVigna owns a pressurized bottling line and uses nitrogen for every wine to limit oxidation. After bottling, the sparkling wines rest in dedicated baskets in the cellar for several weeks so that they can stabilize. Labels and the DOCG or DOC government seals are then applied.
Philosophy
BiancaVigna defines its identity through the relationship among people, territory and wine, with respect for the beauty and traditions of the Conegliano hills. Its stated ambition is to make good wine through carefully managed processes, innovative ideas and a detailed understanding of place.
Three principles—respect, research and knowledge—shape this approach. Respect encompasses the environment, the territory, employees and the natural timing of the growing season. Research is directed toward wine quality, vineyard understanding, cellar materials and production techniques. Knowledge means progressively deepening the family's understanding of its terroirs, individual vineyards and the potential of Glera.
The family seeks a recognizable style expressing its experience and sensibility while carrying elements of Conegliano, Pieve di Soligo and Valdobbiadene into its wines. It regards close interpretation of the land as essential to producing Conegliano Valdobbiadene that conveys local aromas, flavors, history and tradition.
Environmental responsibility extends to both vineyards and the winery. The family frames sustainability as a commitment to leave the territory in better condition for future generations, combining integrated vineyard protection, organic cultivation, disease-resistance research, renewable energy, resource recovery and lower-impact packaging.