Valdobbiadene Prosecco Superiore Extra Dry "JEIO" DOCG BISOL
| Sommelier score | 90/100 | 2024 |
| Winery | BISOL |
| Denomination | Valdobbiadene Prosecco Superiore DOCG |
| Grapes | 85% Glera, altri vitigni a bacca bianca |
| Alcohol content | 11,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | TV/12832 |
| Winery headquarter | BISOL - Valdobbiadene (TV) - Via Follo, 33 |
| Bottle size | Standard bottle |
| Combination | Steamed fish Hors d'oeuvres, Warm fish appetizers, Aperitif, Grilled Fish, Appetizers, Mixed fried fish, Sushi-sashimi, Octopus salad |
| Region | Venetian (Italy) |
| Style | Light and fresh |
| Wine list | Prosecco |
Bisol’s Prosecco di Valdobbiadene Superiore Extra Dry "Jeio" originates from a blend where, next to the grape variety symbol of bubbles made in Veneto, Glera, we also find small percentages of Chardonnay, Pinot Blanc and Verdiso. The harvest takes place during the month of September and the must, obtained by pressing the grapes, performs a first fermentation in steel. The refermentation takes place according to the production principles of the Martinotti Method.
Valdobbiadene Prosecco Superiore Extra Dry "JEIO" DOCG's features
This Prosecco shows a bright straw yellow color, crossed by light reflections more tending to greenish; the perlage promises to be fine and lively. On the nose there are fresh hints, mainly marked by fruity notes, from which emerge also slight herbaceous hints. In the mouth it has a dynamic and slender body, with a sip distinguished by a fresh and fruity taste.
Suggested pairings tasting this product of Bisol winery
Excellent as an aperitif or in combination with appetizers and fish dishes. It is recommended to consume it at a temperature of 8°-10°C in tapered glass.
