The Dal Bianco family has known no half measures for three generations. As evidenced by an approach that has made the faithful transposition of the characteristics of the terroirs in which its wines are born a distinctive feature. A philosophy that does not change, whatever form or declination it takes. Today, the wines signed Masottina are the result of the care of over 370 hectares, which extend from the hills of Conegliano Valdobbiadene Prosecco Superiore Docg, a UNESCO heritage site, to the Venetian lands. A vineyard park, built over time, made up of vineyards expertly chosen and cultivated by the family. If it is on the slopes of the Rive di Ogliano that Masottina expresses the best of its production and quality philosophy, thanks to the R.D.O. Ponente and Levante crus, expressions of a unique terroir, the history of the winery has its roots in the 5 hectares of vineyard purchased in 1946 by Epifanio Dal Bianco in Gorgo al Monticano, in the province of Treviso. Starting from here, in recent years the Dal Bianco family has wanted to rewrite the style rules of Prosecco Doc, setting a path to enhance the territory, the wines and the Denomination. As it reiterates once again today, placing at the center of its 2025 the debut of ViaVenti Dosaggio Zero, a Prosecco Doc Treviso without compromises.
The Dal Bianco family unveils the latest Masottina creation: ViaVenti Dosaggio Zero, a Prosecco Doc Treviso that expresses its terroir
Vinifying high-quality grapes is the only essential condition for the production of ViaVenti Dosaggio Zero, a very particular type of Prosecco Doc Treviso. “Gorgo al Monticano is a coarse, clayey land that produces wines with broad shoulders,” explains Federico Dal Bianco, vice president of Masottina and third generation of the family. “It may seem paradoxical, since we make sparkling wines here. Yet, another success was already born right here in 2021: our Extra Brut.”
Today it is time for Dosaggio Zero, a new entry that is also the result of renewed tastes. “It is a wine that the market, starting from the international one through our importers, requested and that we already had in the pipeline. We had to decide whether to transform the Extra Brut into Dosaggio Zero or give life to a new and different reference: the choice fell on the second option”.
A new demonstration of technical skill in the cellar, the one that outlines the contours of the latest Masottina creation. “It is a segment, that of Dosaggio Zero, dominated by the proposals that arrive in the form of Conegliano Valdobbiadene Prosecco Superiore Docg”, underlines Federico Dal Bianco. “For us this novelty is also strategic to make people understand how it is possible to talk about terroir even at the level of Doc, going into the specificity of a particularly suited area such as Gorgo al Monticano”.
Then, no half measures: lower yields, expert vinification and long fermentation, around 90 days. It is this combination that makes the ViaVenti Dosaggio Zero decidedly fresh. A bubble that stands out for its dry profile, in which the fruity notes of green apple, pear and citrus alternate harmoniously with delicate floral nuances. The fine and persistent perlage enhances a balanced and lively structure, with a savory and clean finish.
“We have never had any preclusions when it comes to DOC and DOCG: we always try to do the best we can by making the most of the territories that allow us to do so,” Dal Bianco highlights. “Just like in this case with our family’s historic vineyards, where it all started.”
The new Dosaggio Zero enriches the ViaVenti collection that already includes the Extra Brut and the Rosé Brut, a range of sparkling wines that are proposed as the ideal toast for those seeking an authentic and elegant experience. Perfect for pairings ranging from raw fish to foie gras, without neglecting first courses such as citrus risotto with shrimp or fresh cheeses. “Italian restaurants have also pushed hard for the arrival of this type of product that we are launching,” concludes Federico Dal Bianco. “The Dosaggio Zero takes to its extreme a trend that has now been around for over a decade and that has led to the affirmation of the Brut. However, we never follow the market with creations born of improvisation. In fact, before giving life to a wine, we study its creation in every detail. So much so that Dosaggio Zero is the result of three years of research and testing to be able to arrive at the recipe that has fully satisfied us: less than 1 g/l of sugar”. For another idea of Prosecco.
