THE WHITE WINES BY BIGAI, OUR EXCELLENCE, A TOP PRODUCTION
The characteristic and particular clay composition of our wine-growing area has confirmed over the years the selection of fine white-berry vines. For generations we have obtained generous white wines, considered the excellence of our Doc and famous to the point of giving the title of Knight to the progenitor. Toni Bigai has the honor of being the undisputed king of “Tocai”.
A MI MANERA BIANCO
“A mi manera” white is made from a base of Tocai Friulano grapes, macerated in the peel together with small quantities of Malvasia Istriana grapes, and Chardonnay, Piccolit Friulano; it has been beaten (reassembled weekly in its own yeasts) for eight months. The perfumes and the extent of the taste are the results.
The Chardonnay grape is the best known and cultivated variety in all areas of the world. The clayey soil of Lison allows the production of a wine with unique characteristics. The structure is impressive, enriched by generous scents supported by a medium / high alcohol and a non-aggressive acidity.
The Malvasia, for me, its the original reason for being to my father, who already in 1956, decided to marry the vineyard in the lands of Lison of Portogruaro, convinced as it was that these clays would put that grape in conditions to express the best in Mediterranean nectar, temperate sweetness, in the upper Adriatic Sea, from karstic stiffness, for which it was enriched with more seducing rough asparagus and sylvan fragrances.
Malvasia is the name of the vine that, originating in ancient Greece, has spread to every domain of the Venetian Republic. After a careful care in the field, the grapes strictly hand-harvested with low yield per hectare are vinified through long fermentation in steel tanks at controlled temperature and refined by subsequent storage on their yeasts, recalled by constant battonage in clay jars.
Tai is the vine that most characterizes our land. After a scrupulous care in the field, the grapes strictly hand-harvested with low yield per hectare are vinified through long maceration in steel tanks at controlled temperature and then entrusted to terracotta amphorae, lying on their yeasts recalled by constant battonage.