Bisol Jeio Prosecco di Valdobbiadene DOCG NV

Creamy Valdobbiadene - What's not to like!

Glera

$47.00

Quantity

Learn More

Stone Fruit, Tree Fruit, and Mineral,

BODY: Medium -
DRYNESS: Neutral
ACIDITY: Medium
TANNIN: Light
ALCOHOL (%): Pronounced (12-14%)

Origin: Veneto (Soave, Valpolicella & More), Italy

Grape Varietals:

Glera

Winemaking:

Charmat Method

Maturation: 0-6 Months Stainless Steel Tanks

Awards:

WESTERN FOOD PAIRING
Light Cheese & Popcorn, Fish Burger

ASIAN FOOD PAIRING
Pappadum, Sashimi

Bisol 1542

Bisol is a time-honoured winery in Valdobbiadene specialized in the creation of Prosecco Superiore DOCG which has been deeply rooted in this area for five centuries.

Description

Bisol Jeio Prosecco di Valdobbiadene DOCG NV

Grape Varietals & Region: 100% Glera grapes grown in the steep hills of the Valdobbiadene region in Veneto, Italy.

Taste Profile: The result is a fresh, crisp, and effervescent wine that bursts with bright and lively aromas of green apple, pear, and citrus fruits. On the palate, it is lively and refreshing with a delicate sweetness that balances perfectly with its acidity. The persistent finish leaves a pleasant and creamy mouthfeel that makes this wine perfect as an aperitif or paired with light and fresh dishes. Bisol Jeio Prosecco di Valdobbiadene DOCG NV is a true expression of the Italian sparkling wine tradition, and it is a must-try for anyone who loves bubbly wines.

Winemaking Process: This wine is crafted using the Charmat method, where the secondary fermentation takes place in large stainless steel tanks under controlled temperatures.

Youthful & Spritzy Sparklings

Light, citrus driven & fun, a lot of these sparklings tend to have floral or tree fruit aromas like green apples. In more crisp styles, they are often more floral or citrus driven, and can be slightly sweet in more apple or pear driven fizzante styles

Charmat Method

Often called the tank method, the wine is made sparkling by conducting second fermentation in large pressurised tanks. It forces carbon dioxide to carbonate the wine as it cannot escape, and is the method to make Prosecco.
They tend to be slightly fruitier and have less fine bubbles compare to sparklings made in the traditional method