Bisol: Passionate about Prosecco

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.