Producers: Bisol

Venice and Veneto travelers have long known prosecco as one of the local aperitifs, today our gastronomy is flooded with countless examples. The choice of the producer is therefore of particular importance. The Bisol family has been practicing viticulture since the 16th century and over 21 (!) Generations, and even today the farm is a pure family business. It is a major exception in this well-known Italian wine-growing region: the family owns 125 ha of vineyards in the best locations on the steep hillside between Valdobbiadene and Conegliano, while most producers have to buy all the grapes. This ensures optimal quality work from A to Z. "When purchasing new vineyards, my father Desiderio always focused on the best and therefore the most expensive parcels on steep slopes," says Gianluca Bisol. He has been at the forefront of the recognition of the DOCG appellation for the historic growing areas of Conegliano-Valdobbiadene and Asolo. His aim is also that Prosecco and these zones can once boast having reached a special status comparable to Champagne. Bisol Prosecco is produced using the traditional Charmat process, and during both vinification cycles, the emphasis is on slow fermentation.