Bisol | A Legacy of Exquisite Sparkling Wines in Valdobbiadene
Source: Bisol ©Paolo Spigariol

Bisol | A Legacy of Exquisite Sparkling Wines in Valdobbiadene

With historical references in the Valdobbiadene area of Veneto dating back to 1542, the Bisol family has become a reference point for the culture of this region as well as for the production of high quality sparkling wines in Italy. The family currently manages 20 parcels expanding over 65 hectares of vines, 50 of them in the DOC Prosecco and a precious 3 in the Valdobbiadene Superiore di Cartizze DOCG appellation on the summit of the Cartizze Hill. One of the only local companies to maintain strict control over all stages of the viticultural and winemaking processes, Bisol also stands out in the production of sparkling wines using both the Charmat and Classic Methods. Discover the beautiful range of Bisol Winery’s effervescent cuvees and learn more about the practiced technique used to produce them.

The Bisol Family Legacy

Source: Bisol. ©Mattia Mionetto

Source: Bisol. ©Mattia Mionetto

Perhaps no other legacy is as closely tied to the history of Italy’s Valdobbiadene wine region as that of countless generations of winemakers in the Bisol family. Their presence in the Cartizze production zone is very well documented as far back as 1542. Eliseo Bisol first started his family business making high quality sparkling wines in 1875, when he built the winery in the heart of the region. For centuries, the company was passed down, with each new heir adding his touches to the wine. Surviving the clash between the Italians and Austria-Hungary, which brought World War I to the doorstep of the region, the business recovered in the mid-1920’s, thanks to the strong leadership of Desiderio Bisol. Following World War II, Desiderio organized the winery by delegating the responsibility to his four sons. It thus came to be that Antonio would manage the administration, Aurelio would run the vineyards, Eliseo would be in charge of winemaking and Claudio would become general manager of the company. Today the family cultivates over 20 small vineyard plots planted on the steep slopes between Valdobbiadene and Conegliano. Unlike many other companies in the region, the Bisol family maintains strict control over all stages of the process, from vine to bottle, aided by centuries of hands-on experience with the local terroir and its many “quirks.”

The Birthplace of Prosecco

Italy’s flagship white sparkling wine Prosecco is produced over a large territory made up of 9 provinces, expanding over the regions of Veneto and Fruili Venezia Giulia. The soil here is of alluvial origin and quite poor, mostly composed of clay-loam with marine sandstone and plenty of minerals, which force the grapes to dig deep for nutrients and make for beautifully concentrated wines. The most common Prosecco (in the case of Bisol, their cru wines) are qualified as Prosecco DOC, an appellation which was created to replace an IGT. The Bisol family manages 50 hectares (out of their total 65) in this DOC. Up in the hills stretching between Valdobbiadene and Conegliano the highly concentrated wines of Prosecco Conegliano Valdobbiadene Superiore DOCG are made. And the precious terroirs of the 265-acre Valdobbiadene Superiore di Cartizze DOCG appellation are famous for producing some of the most highly rated Prosecco wines in the world. The Bisol property includes three hectares of vines here, at the summit of the Cartizze hill (300 m), where the vines enjoy maximum exposure to the sun, as well as gentle breezes from the Adriatic Sea and a rare sandy subsoil.

Source: Bisol. ©Mattia Mionetto

Source: Bisol. ©Mattia Mionetto

Winemaking at Bisol Winery

Managed by Antonio and Eliseo, along with their sons, Bisol Winery is one of the few in the region to produce sparkling wines with both the Charmat Method (typically used to produce Prosecco) and Classic Method (with secondary fermentation in bottle, as in Champagne). The Glera grapes are harvest between September and October and transferred to steel containers, where they stay for 14 hours at 8°C before a pneumatic press with three different cycles. After the must is filtered, the wine goes through fermentation in one of four different ways, depending on the cru: 20 days in steel vats with weekly racking, 15 days in barriques with daily racking and stirring of the lees every 7 days, in steel tanks with constant agitation but no racking, and in steel tanks with racking every 3 days and gradual reduction in temperature. After fermentation, the blends are determined by the family. These base-wine blends are then placed into sealed and pressurized tanks, where they undergo secondary fermentation at 12°C over a period of 30 days. The wine is then filtered and left to stand for 10 days at -2°C before being bottled.

Source: Bisol. ©Paolo Spigariol

Source: Bisol. ©Paolo Spigariol

Bisol also produces sparkling wines through the Classic (or Champenoise) Method, using a blend of Pinot Bianco, Pinot Nero and Chardonnay. The process is very similar to that of the Charmat Method wines, except that the yeast is carefully selected and added, along with sugar, to the base wine blend before they are bottled with bidule capsules and crown caps. The bottles are then stacked in racks in a 14°C  room, where the wine undergoes a very slow secondary fermentation in the bottle. The bottles are shaken vigorously once every 12 months and then re-positioned. After 36 months, the bottles are moved to riddling racks, where they are turned around 1/8 of the way at a time. After around 40 days, the lees settle in bidule capsules. Disgorgement is carried out with a machine shooting liquid glycol at -20°C up the neck of the bottle and the frozen part, with the lees inside, are squeezed out. Next, a liqueur d’expedition, a mixture of sugar and wine aged in barriques, is added to the liquid, infusing it with a special flavor. The “Pas Dose” wines of Bisol do not receive this liqueur d’expedition, which is added to the Bisol Riserva, Cuvee and Rose.

Two of Our Favorites From Bisol

Bisol : Cartizze Dry 2015

1

The Bisol Winery Cartizze Dry is made from 100% Glera grapes, harvested from vineyards with southern exposure, located at an altitude of 300 meters on the sloped of the Cartizze hills. The area enjoys a very mild microclimate and a balanced soil, composed of firm rock below crumbly stone. The grapes here ripen very slowly because of the characteristic humidity of the area.

At the tasting, the Bisol Cartizze Dry 2015 shows off a pale straw yellow color and fine bubbles. On the nose, the wine reveals hints of wildflowers, as well as fruity notes of apple, pear and peach. On the palate, the flavors are full and nicely balanced, intensely fruity and very elegant.

Browse this Wine

Bisol : Crede Brut 2015

2

The Crede Brut from Bisol is a sparkling wine from the appellation of Valdobbiadene Prosecco Superiore appellation. Planted 250 meters above sea level, the vines are rooted in clay-based soils with a bed of sandstone (crede). The harvest generally takes place at the end of September. Crede Brut 2015 from Bisol blends 85% Glera with 10% Pinot Bianco and 5% Verdiso.

Bisol’s Crede Brut 2015 reveals a bright yellow color with greenish reflections, along with finepersistent bubbles. The nose develops aromas of wild flowers, and a combination of intensity, freshness and elegance. There are also notes of fruitiness present. The wine is very fruity in the mouth, with apple and pear flavors dominating. The Crede Brut 2015 is a rich wine, displaying great finesse.

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