James Suckling 91
A fresh and lively Prosecco with lots of lemon and lime character, as well as spiced pears. Medium body, lovely fruit and a fresh finish.
The Planet Grape Wine Review 91
"Light, fine and dry with notes of lemon, almond biscotti and chalk." Catherine Fallis, MS, June 27, 2016
Wine & Spirits Value Brand 2017
Bisol represents a gold standard in Prosecco production, from its prestigious cru-level wines to the value-priced Jeio line. The Cuve Spumante Brut includes some chardonnay, which gives it more heft than most, with notes of golden apple and pear; the Valdobbiadene Brut is tighter, with finer bubbles, mouthwatering acidy and cool salinityready for Wellfleet oysters.
Brilliant straw yellow color; perlage extremely fine and lively. Intense and fresh nose of citrus fruits and saline sensations. Fruit-forward, refreshing sip.
Region: Valdobbiadene Prosecco D.O.C.
Location: Mainly clan, sand and stones
Elevation: 50-100 meters (164-320 feet)
Training: Double arched cane (cappuccina)
Harvest Dates: Around the end of September
The Jeio line is inspired by the influential Desiderio Bisol, whose wife lovingly referred to him as Jeio. The father of the current owners, Desiderios is dedicated to product quality, acquiring only the steepest plots. While considerably more difficult to work, these plot are ideal for vine cultivation. As a result of his vision, the Glera cultivated in these vineyards is especially rich in malic acid, making the final wine more dynamic and evolved. Only the best Glera grapes are selected from Bisols 35 plots in Valdobbiadene to make the highly aromatic Jeio Brut.
Fermentation: Stainless-steel tanks for 15 days at 16 C (61 F)
Maceration: Cold, for 12 hours
Second Fermentation: Charmat method in autoclaves
Varietal Composition: 100 Glera
(made from mostly estate fruit)
Cases Produced: 14,166 (12/750)
Dry Extract: 17g/L
Bisol DesiderioView all from Bisol Desiderio
The rich history of Bisol dates back to 1542, when the Bisol family first began cultivating grapes. Today, Gianluca Bisol has assumed the role of president and CEO while his brother, Desiderio, holds the position of chief enologist and technical director. With 500 years of winemaking tradition, Bisol produces a range of organically farmed and internationally recognized Valdobbiadene Superiore DOCG crus. Bisol's second selection of wines, Jeio, is sourced from specific plots located on the steep slopes in the appellation and is dedicated to the patriarch of the family, Desiderio Bisol, who was known to his wife by that name. "The power of Prosecco lies in its capacity to become, not a status symbol, but a lifestyle symbol: in fact, our Prosecco is fine, modern, versatile and sustainable," says Gianluca. "Our partnership with Wilson Daniels will ensure that this Italian style of living is conveyed to the US market." The Bisol family cultivates more than 20 vineyards located in the best-suited areas for wine production, including the renowned Cartizze hill. A superior focus on promoting vine health through environmentally sustainable techniques is at the forefront of Bisol's viticulture methodology. In the cellar, vinification is completed so as to maintain the different expressions of the unique sites and soils. "Chartice" -- today's prestigious Cartizze hill -- is considered to be of the highest quality, or even the grand cru of Prosecco. The Cartizze zone is a single commune and the Bisol family has taken advantage of the rich soils, slopes and vineyard exposure -- known as "terra" -- to capture the soul and spirit of Prosecco. The terra is directly responsible for the quality in Bisol's superior DOCG cru wines.