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Bisol,  an Italian sparkling wine producer, specializes in Prosecco. Fresh,  fruity, bubbly, and affordable, Prosecco’s popularity has skyrocketed in  recent years. The Bisol family offers this youthful charmer in many  different styles and prices, all splashed with a touch of elegance.

The  best Prosecco captures the essence of the Veneto, the Northeastern  Italian countryside from where it comes, redolent of apple and pear,  fragrant with white flowers and notes of citrus, with an effervescent  bubble stream that tickles the nose and palate. Quality Prosecco falls  under the DOC and DOCG labels, produced from vineyards in a defined  area, and according to certain rules, with DOCG having the strictest  regulations, sealed with an official label that guarantees its quality.

Bisol  is blessed, located in the heart of the Valdobbiadene, the best  Prosecco producing area of the region, where its vineyards cling to the  steep hillsides, basking in the mild climate and full sun. Here, Bisol  family traditions and innovation, steeped in history hundreds of years  old, yields an impressive lineup of sparkling wines. Under the Bisol  label, six Prosecco DOCG Cru wines (single vineyard) and six Millesimati  Talento classic method sparklers (vintage wines without Glera) are  offered. Jeio, a separate label under the Bisol umbrella, crafts  Prosecco DOC from several vineyards across the Veneto, in addition to a  few DOCG wines.

The  Bisol family is hands-on for the entire sparkling wine process.  Involved in all of the stages of winemaking, grape growing, still wine  and sparkling wine production, they work to maximize quality from the  ground up, fulfilling the family’s motto, “Excellence from the ground to  the bottle". They cultivate vineyards from Valdobbiadene to Conegliano,  the most celebrated stretch of Prosecco production. The Glera grape,  once known as Prosecco, makes up the majority of the blend, at least  85%, with other approved grapes rounding out the mix. Prosecco’s fizz is  produced by secondary fermentation in large steel tanks, known as the  Charmat method, that keeps the wine under pressure until it is ready to  be bottled, preserving the fresh fruity character of the Glera grape.  Here are two examples of Bisol’s scope of Prosecco.

The  Bisol “Crede" Valdobbiadene Prosecco Superiore DOCG, a blend of Glera,  Pinot Bianco, and Verdiso, is one of their single vineyard Cru  bottlings. Named for the clay and marine sandstone soils of the  vineyard, the Crede is a bright straw yellow color, with small  persistent bubbles in the glass. Fruity and floral with aromas of green  apples, pears, citrus, and wildflowers, it has medium acidity and a  slighter richer body, with a fresh effervescent nose. Smooth on the  palate, enriched by an additional .5% alcohol, the apple and pear notes  shine. This is a prosecco that can be enjoyed from aperitif through the  end of a meal. Excellent with pasta primavera, risotto, fried fish, and  sushi, the Bisol Crede is a perfect dinner companion.

The  Bisol Jeio Prosecco Brut DOC, 100% Glera, is lighter, with aromas of  apple, apricot, citrus, and flowers. The palate is soft, echoing the  fruit aromas. This crisp non-vintage sparkler is a good aperitif, its  fresh and fruity flavors whets the appetite and finishes dry.

The  Bisol Crede Valdobbiadene Prosecco Superiore DOCG sells for under $25  and the Jeio Prosecco DOC is priced at under $17. Both of these  sparklers are widely available at local wine shops. Prosecco is at its  best when consumed in the year after the vintage on the bottle,  expressing its fresh and fruity fragrance.

Bisol:  Passionate about Prosecco

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Naomi Stone enjoys traveling near and far and spending time with family and friends. Naomi also enjoys scrapbooking, photography, gardening, and especially writing. She received a degree in journalism from the York College and covers topics from travelling, style trends, ecology, and everything in between

Bisol: Passionate about Prosecco

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