Bisol: The Finest Prosecco from Italy
The name Bisol is synonymous with Prosecco: historical records attest to the fact that the Bisol family has been cultivating grapes and producing wine in Valdobbiadene, a prime location for quality Prosecco production, since 1542, making the family name intrinsically associated with the history of Italy’s most popular sparkling wine. Today, Gianluca Bisol is the acting President and CEO of the company, while his brother, Desiderio Bisol, holds the position of Chief Enologist and Technical Director. Together, they honor their family’s longstanding tradition of excellence by pursuing the highest levels of quality and seeking to elevate the notoriety of the entire Prosecco appellation.
The Bisol family cultivates more than 20 plots of vineyards immersed in the steep hills that lead from Valdobbiadene to Conegliano, the most prestigious zone for Prosecco production. The company also directly manages three hectares on the renowned Cartizze hill, whose location and terroir make it an area of rare value: at an estimated 2.5 million euros per hectare, it is one of the most expensive vineyards in the world. Also attesting to its superior quality is the fact that Bisol is one of the few winemakers in the area to manage all phases of the winemaking process, from vineyard selection to final bottling. The result of their meticulous and passionate efforts are delicately distinctive wines that perfectly demonstrate the family’s motto: “Excellence from the ground to the bottle”.
In addition to the highest quality prosecco available, Bisol also often experiments with other varieties
of sparkling wine with noteworthy results, including the champenoise method Eliseo Bisol Cuvée del Fondatore, produced from a selection of the best Pinot Bianco, Chardonnay, and Pinot Nero grapes. This limited quantity special blend undergoes slow fermentation on carefully selected yeasts, aging for a minimum of 60 months and resulting in a very elegant wine.
The Bisol family is also deeply passionate about promoting the authentic culture of their native Veneto region and have invested in such unique projects as Venissa, an ancient walled vineyard in the Venetian lagoon where they produce a wine by the same name from the Dorona varietal. Dorona is native to Venice and was once the preferred wine of the Doges, but it was believed to be extinct as of the mid-20th century until Gianluca Bisol rediscovered a small abandoned vineyard in 2002. His discovery led Bisol to become the only producers in the world of this one-of-a-kind white wine that fully reflects the unique terroir on which it is grown. Te Bisols have also invested in the Maeli winery in the Euganaen Hills, producers of a very unique Moscato Giallo.
Centuries-long experience in the production of sparkling wine, dedication to excellence in winemaking, and a deep passion for their native Veneto region together with a profound understanding of its terroir are the elements that distinguish Bisol from the rest and allow them to offer a truly superior product. All of this is perfectly synthesized by CEO Gianluca Bisol: “We work with great passion so that Conegliano can have the same prestige as Reims, Valdobbiadene the same appeal as Epernay, and Prosecco the same notoriety as Champagne.”
Gianluca Bisol
Gianluca Bisol is President and CEO of Bisol, producers of the highest quality Prosecco from the hills of Valdobbiadene in the northeast of Italy whose winemaking history dates back to the year 1542. Before entering his family’s business, Gianluca studied Marketing and Economics at Ca’ Foscari University in Venice as well as the Sociology of Communications at the University of Urbino, and he has taken part in numerous prestigious international professional wine certification courses.
Gianluca is extremely passionate about his wines and the land on which they are produced. He is convinced that in order to make high quality Prosecco, numerous resources must be invested into all stages of the winemaking process, from work in the vineyard to the use of the most innovative vinification technology available. He also believes that investing in the authentic culture of a region—in his case, in northern Italy’s Veneto region—highlights the superior value of that region’s products, and that philosophy is reflected in all of Bisol’s sparkling wines, which are grown and produced in the hills of Valdobbiadene, the most prestigious area of the Prosecco appellation.
In keeping with his dedication to cultural investment and his passion for his native region, Gianluca Bisol also spearheaded the restoration of the ancient walled-estate of Venissa on the island of Mazzorbo in the heart of the Venetian Lagoon. Here, the Bisol family cultivates the historical native Venetian grape varietal Dorona di Venezia, once the favored wine of the Doges of Venice but believed to be extinct until early this century, when Gianluca rediscovered a few abandoned vines of the “golden grape.” His discovery ultimately gave birth to Venissa, a truly one-of-a-kind white wine that embodies the unique terroir on which it grows. Venissa is part of a new project close to Gianluca’s heart, the Venetian White Wine Experience, which includes Maeli, another unique winery in which Gianluca recently invested, which produces a very distinctive Moscato Giallo.
Gianluca’s main focus remains Bisol’s Prosecco, as is evidenced by a declaration that perfectly sums up his philosophy: “We work tirelessly with passion so that Conegliano will gain the same prestige as Reims, Valdobbiadene the same charm as Epernay, and Prosecco the same notoriety as Champagne.”
Bisol Wines
Jeio Prosecco DOC (SRP: $17) is a Prosecco produced with grapes from the low-lying hills of the Veneto. This beautiful straw yellow Prosecco has a refined balance between acidity and minerality. The floral bouquet of apple, apricot and fresh meadow flowers compliments the fruity flavors and dry finish. Jeio’s fresh, youthful character pairs well with light food and canapés and is an ideal start to a meal or simply as an aperitif.
Jeio Cuvée Rosé (SRP: $16) is a sparkling wine made from a combination of Merlot and Pinot Noir grapes from vineyards on the steep hills of the Veneto. A brief period of maceration gives the wine its brilliantly delicate pink color, excellent balance, and unique personality. Intense notes of roses accompanied by a delicate bouquet of fresh citrus and lychee compliments the light acidity and dry finish. It is superb as an aperitif, while at the table, it perfectly matches pasta dishes with vegetable sauces, white meat dishes, and all manner of seafood.
Bisol Valdobbiadene Superiore di Cartizze DOCG (SRP: $50) hails from the summit of the Cartizze hill, one of the expensive and coveted vineyards in the world. This 100% Glera (the grape referred to as Prosecco until 2009) is hand-harvested late in the season to allow the grapes time to slowly ripen in this particularly mild microclimate. Utilizing the Charmat method, the wine undergoes secondary fermentation in stainless steel tanks, retaining freshness while capturing the vibrant natural aromas of the Glera grape. This lively, subtle sparkling wine has an elegant bouquet of wildflowers with aromas of apples, pears, and peaches. Best appreciated outside of meals, when the palate can fully appreciate the infinite facets of this complex yet delicate Prosecco.
Bisol ‘Crede’ Valdobbiadene Prosecco Superiore DOCG (SRP: $25) is produced from the Glera grape varietal, together with Pinot Bianco and Verdiso grapes grown on the steep south-facing hills of Bisol’s vineyards in Valdobbiadene. The first two varietals enjoy an ideal terrior of clay-laden earth with a subsoil of marine sandstone known as ‘crede’ that is common to this part of the countryside, hence the wine’s name. With a brilliant yellow-green color and a fruity bouquet that is reflected in its flavor of green apples and pears, this Prosecco has a balanced acidity that makes it a very elegant wine.
Bisol Eliseo Cuvée del Fondatore Millesimato 2012 Talento Metodo Classico (SRP: $65) is a limited production sparkling wine dedicated to company founder Eliseo Bisol. A blend of a careful selection of Pinot Bianco, Chardonnay, and Pinot Nero grapes grown high up in the hills of the Veneto, this wine undergoes the classical champenoise method of fermentation for at least 60 months in the dark caves of the Bisol winery, after which the dosage is added that endows this precious Cuvée with its elegant personality. With delicate aromas of yeast and wildflowers and soft fruity flavors, Eliseo is the ideal match for shellfish, white meats, cold cuts, and cheese.
