I would like to take you back to August and September 2015. It was blazing hot in Big D and I had Prosecco on my mind. It was at that time that I introduced you to Bisol with two articles. The first article called “The Elegance and Beauty of Prosecco DOCG” featured two beautiful Bisol DOCG Proseccos. The second article called “Bisol Prosecco: A Love Story” featured two of Bisol’s fun loving Proseccos. Short of getting to visit Bisol’s vineyards in Valdobbiadene, Veneto, my Bisol wine experience recently came full circle as I had the pleasure of meeting and sharing a glass of delicious Bisol Prosecco with Stefano Marangon, Bisol’s Export Manager.
Stefano shared with me that wine has been made on the Bisol estate since 1542, with the Bisol family running the estate since 1875. There are wine barrels in the cellars that span 200+ years and even survived the bombings of World War II when much else was lost. As a family operation Bisol holds quality key, they put the vintage on each bottle of their DOCG Prosecco, tying the wine to the terroir, and control all of production from vineyard to glass. Stefano travels throughout the US frequently educating wine professionals, restaurateurs, consumers on the fact that all Proseccos are not created equal. In fact, as I shared with you in my article “The Elegance and Beauty of Prosecco DOCG,” Prosecco Superiore is a spumante of the highest quality. No orange juice added here! Though Bisol crafts high quality Proseccos these are not pretentious wines. In fact, Stefano believes no special occasion is needed for a high quality glass of Prosecco. Furthermore, Proseccos are incredibly food friendly wines that pair beautifully with all cuisines and occasions from bbq to foie gras! Stefano notices in his travels that “curiosity is growing regarding DOCG Prosecco. People are asking about Proseccos in a different way; millennials are really drawn to it.
“Prosecco is spontaneous; it doesn’t need a tie!”
I was thrilled to see Stefano had with him the four Bisol Proseccos he had sent me last year. We sipped through them together beginning with the Jeio spumantes.
Jeio Cuvée Rosé Spumante Brut: This wine was crafted of equal parts Merlot and Pinot Nero. It poured a vibrant soft pink with salmon highlights into the glass with fine, persistent bubbles. It offered a fresh bushel of fruit: strawberries, stone fruit, and citrus, with cherry blossoms and fresh cut herbs. It was deliciously balanced with round, mouth-watering acidity and an elegant, prolonged finish. It was thoroughly enjoyable on every level! A perfect Prosecco as an aperitif, with fish and chips, popcorn, very versatile!
Jeio Prosecco DOC Spumante Brut: This wine was crafted of 100% Glera obtained from grapes grown on the hills of Conggeliano and Valdobbiadene. It poured soft golden yellow into the glass with a light, mousse mouthfeel. Fresh and clean, consisting of fresh green apples, citrus, fresh cut herbs, a touch of honeysuckle and very soft white floral notes. This sparkler was crisp, light and dazzling on the palate. It was energetic and harmonious, a wonderful Prosecco filled with Bisol family love. This Prosecco pairs beautifully with pasta, cheese, bbq, and charcuterie.
Next we dove into the Bisol DOCG Proseccos. These two wine are very high quality and not like any Prosecco you have ever bought for $10. I thoroughly laid out how these Proseccos are crafted and how they differ from the typical Proseccos in my article “The Elegance and Beauty of Prosecco Superiore DOCG.” To learn about the vast differences I encourage you to revisit that article.
Bisol Valdobbiadene Superiore di Cartizze D.O.C.G. Spumante Dry 2013: This wine was crafted of 100% Glera. It poured a soft golden yellow with delicate and fine effervescence into the glass, and opened with inviting aromas of orchard fruit, stone fruit, jasmine and marzipan. On the palate this wine delivered pleasing flavors of Honeycrisp apples, pears, white peaches, and jasmine. It offered a restrained sweetness (just a kiss) that was well-balanced with the acidity. It was creamy and soft on the palate with a rich mouth-feel and a delicate finish. It contained 23 grams/liter of sugar and 11.5% alcohol. A truly magnificent sparkling wine! Pair with spicy cuisine such as sushi, Thai, Indian, Mexican as well as dessert.
Bisol “Crede” Valdobbiadene Prosecco Superiore DOCG Spumante Brut 2014: This wine poured a soft gold with a beautiful perlage of persistent bubbles into the glass and opened with an inviting bouquet of orchard fruit, soft floral notes and a nice minerality. On the palate it delivered fresh flavors of apples, pears, citrus zest, buttered brioche and mineral notes wrapped in a lush mouth-feel with round acidity and a lingering dry finish. It felt like a delicate mousse with persistent bubbles in a beautifully structured, harmonious symphony of flavors and texture. This wine was crafted of 85% Glera, 10% Pinot Bianco and 5% Verdiso and contained 11.5% alcohol. I simply adored it! Pair with absolutely anything you like or nothing at all.
Bisol is very proud of the beauty of their home and how their wines transport that beauty into every glass around the world.
It was wonderful to meet Stefano in person and once again enjoy Bisol Prosecco. If you are looking for something different yet utterly delicious follow your curiosity of Prosecco…you’ll end up with a great glass of Bisol!
4 responses to “An Afternoon of Bisol Prosecco with Stefano Marangon”
The Crede sounds amazing! I’ll have to seek that one out, thank you!
It is amazing! Highly recommend!