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Bisol, excellence from ground to glass

filosofia02The Bisol family has a wine growing tradition in the prestigious area of the Hill “Cartizze”.
The year 1542 is an important historical landmark that marks the emergence of viticulture and winemaking family Bisol: Eliseo Bisol gives life to a small and flourishing trade.
But was DesiderioJeio” to his friends, who after World War II sets the company to experiment new techniques on their own vineyards, a prerequisite to produce wines of the highest level. As recalled Antonio Bisol, current president of the company, “My father Desiderio was always trying to buy the best plots, the most expensive and steep, so difficult to work with, but whose slope and composition were ideal for the breeding of Glera, demonstrating extreme sensitivity to product quality. “

Forefront of tradition

The vineyards of the farm Bisol are spread over 20 farms nestled among the steep hills to go to Coneglianostoria05 Valdobbiadene, the best areas of the Denomination.
A highly fragmented territory studded with small and possessions, so that the average extent of each property is just over one hectare.

Bisol is one of the few companies that directly manage the entire production chain, the careful choice of the land until bottling. This helps ensure the utmost quality performance, since each stage determines the final quality of the product, and requires a constant and strict control.
To note the farm run on the summit area of ​​Cartizze hill: an area that winds up a steep hilly ridge, at an altitude of 300 meters above sea level, and enjoys wonderful sun exposure, as well as continuous ventilation that together with the sandy nature of the soil makes it an area of ​​rare value.

The territory, its added value

Even today, as before, the company does the quality of the territory his greatest pride and its added value.
So effectively summarizes Gianluca Bisol, general manager: “We work with passion to Conegliano have the same prestige as Reims, Valdobbiadene the same charm as Epernay and Prosecco the same fame of Champagne”. A care that we find in the vineyards, where Bisol governs carefully each stage of the production chain, from breeding to the sale of the vine, from grape to the glass.
But why choose Prosecco? First, because it is a very pleasant wine, which refers to Italy: fresh, light and not too much alcohol. In addition it comes from a native grape variety, one that can not be in other countries. Moreover, in the international market bubbles – historically dominated by champagne – the most affordable price combined with high quality, represent a very interesting alternative.

phpthumb_generated_thumbnailWe tasted

  • Crede Valdobbiadene Prosecco Superiore DOCG brut, a brut sparkling wine composed of Glera grapes, Verdiso and Pinot Blanc. “Crede”, comes from the name of the clay soils with subsurface sandstone that give fruity. It has a bright color, yellow with light green highlights. The sparkle is made up of a myriad of minute and persistent bubbles. The nose gives off all the scents of the countryside, hay, grass, fruity. The mouth has hints of apple and pear and a good degree of flavor. Ideal for cocktail receptions and in particular the Bellini (famous cocktail made up of peach pulp and prosecco).phpthumb_generated_thumbnailpng

  • Jeio Valdobbiadene Brut, It is produced with selected grapes from the hills of Conegliano, terroir hence its mineralogist and dry, and those of Valdobbiadene, which give crispness, acidity and freshness. It composed of Glera and parts Verdiso and, to a lesser extent, Pinot Blanc and Chardonnay. It has a pale yellow color and a perlage of extraordinarily fine. The nose is fresh and fruity. Ideal for all meals and cocktails.

  • belstarBelstar prosecco DOC, “Belstar” is a way to call a vineyard, just outside of the production area of historic Prosecco. It ‘a sparkling wine from fruity and floral bouquet, enhanced during production in the cellar from the soft pressing and the protection of the must by the action of oxygen. A Prosecco of extreme finesse and elegance, thanks to the extreme care during maceration and pressing and slow fermentation.
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