Bisol Jeio Valdobbiadene Prosecco Brut NV Italy

Price: £10.99

Fresh fruit flavours and honeysuckle with crisp acidity.

Producer: Bisol is a family-run Prosecco producer with 50 hectares of DOC vineyards in the Veneto region of northeast Italy. These vineyards crucially include three of the 106 hectares in the Cartizze zone, which has the highest, coolest vineyards in the area and makes Prosecco considered superior to the normal DOC production.

The Bisol family were first recorded in the heart of the Prosecco DOC in the 16th century. At first the family just grew a few grapes. When Eliseo took charge of the business in the second half of the 1800s, he started to vinify as well, then sold wines on a limited scale from 1875 outside the zone, which is actually called Prosecco di Conegliano Valdobbiadene (from the two towns that form the DOC limits). The First World War put the small, flourishing business on hold as at the time the border of the Austro-Hungarian Empire passed through the zone and the area experienced fighting.

In the thirties Desiderio, Eliseo’s son, began planting new vineyards and reorganising the estate, assigning a specific sector of the business to each of his four sons: Antonio studied accounting, Eliseo enology, while Aurelio tended the vines and Claudio was the house’s general manager. Today, the estate is managed by Antonio and Eliseo together with their sons Gianluca and Desiderio, Claudio and Alberto.

It is one of the few estates in the region in control of the entire production process, from selection of vineyard site to growing and hand-picking of the grapes to the bottling of the wine. Also, to enhance quality, Bisol produces grapes at around a much lower ratio than the DOC regulations permit and carries out green harvesting of excess grape bunches every July.

Grape: Prosecco is a white grape variety responsible for producing Italy’s sparkling wine of the same name. Native to the cool Veneto in northeast Italy, this late-ripener produces light, attractive, youthful and appley wines sometimes sold with the name Conegliano (the town) or Valdobbiadene (the district) attached. Prosecco still wines do exist but mainly it’s made fizzy (frizzante) or sparkling (spumante) and usually drunk in Italy as an aperitif before dinner. The best Prosecco is Superiore di Cartizze, coming from the coolest part of the zone within Valdobbiadene.

Style: Wines with bubbles

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