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Bisol

The Bisol family can trace their history back to the 16th century – to 1542 to be exact when they first began to cultivate grapes in the northeastern corner of the Veneto. Their sparkling wine production began in 1885 and today, 21 generations later, Antonio and Eliseo Bisol continue the legacy with their sons Gianluca, Desiderio, Claudio and Alberto. All the grapes come from their own vineyards [a rarity in itself!]. They have 65 hectares of vineyards spread over 16 sites [3 on the acclaimed hill of Catizze] grown on the steep Prosecco Superiore DOCG slopes of Conegliano Valdobbiadene in the hills above Treviso, which nestle between the Adriatic Sea and the Dolomites. The soil here is unique - poor limestone, marine sandstone and rough clay soils – perfect for growing the Glera grapes for Prosecco, which responds differently to individual aspects, soils and microclimates. The slopes here are possibly the steepest in Europe, along with Germany's Mosel Valley, necessitating that all the grapes must be hand-picked which is hugely labour intensive work. Bisol are one of the few houses that integrate the whole oenological process from the selection of the terrain, to growing and picking the grapes, to bottling the wine. They are innovative wine makers – the first producer to introduce the concept of single vineyard “Crus” to the area. They also produce their diverse collection of sparkling wines from both the Charmat Method and the Traditional Method, making wines from both native and international grape varieties, and even use barrique fermentation for some cuvées. These masters of Prosecco, with 500 years of wine-making tradition behind them are one of the top and best producers of Prosecco in Italy today, renowned for their refined and aromatic wines which reflect their exclusive terroir.