Named for founder Giustino Bisol, this Prosecco Superiore Extra Dry originates from selected hillside vineyards on sandy-calcareous soils in Valdobbiadene-Conegliano. Primarily Glera (min. 85%) with local varieties, grapes are harvested in September, softly pressed, fermented at 16°C off-skins, then second-fermented via Charmat method at 14-15°C in spring with 3 months on lees, yielding 11.5% alcohol, 17 g/L sugar, and 5.5 atm pressure.
Tasting Notes
Straw yellow with fine, persistent perlage, it offers intense aromas of yellow apple, peach, acacia flowers, and delicate pink grapefruit shades; on the palate it proves broad, fruity, and harmonious with soft minerality, hints of white pulp fruits like pear and mature peach, elegant fullness, and pleasant persistence balanced by refined freshness.
Awards and Accolades
Not available
Serving and Cellaring
Serve at 5-7°C in a flute glass; open immediately before serving. Enjoy young for maximum freshness; pairs with celebrations, aperitifs, savoury snacks, finger foods, light dishes, and fish.
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