The Bisol estate focuses almost exclusively on Prosecco, the iconic Italian sparkling wine produced on the hillsides of Veneto, in the northeast of Italy. Prosecco is the name that identifies the wine, but is also the name of the principal grape, a variety that has been cultivated here for at least two centuries, and possibly a lot longer.
The Bisol family has farmed in Prosecco since the 17th century, owning and making wines on this estate since 1875. Their 16 different vineyard sites enjoy varying microclimates and soils, mean picking of grapes spreads over five weeks, often with three passes through each vineyard to ensure optimum ripeness. This is hugely labour-intensive land to work - with possibly the steepest slopes along with Germany's Mosel valley, at 60% or more.
Bisol was the first Prosecco producer to introduce the concept of single vineyard "Crus", harvesting late - sometimes into November - and fermenting in separate batches, using barrique fermentation for some cuvees. For the Proseccos, oak is used as "seasoning" never to a major component