Prosecco is the grape variety used to make Italy’s most famous sparkling wine of the same name from the region of Veneto in the countrys North East and the Bisol family have been producing the regions finest for over 5 centuries. Today the vineyards of the Bisol family totals 125 hectares spread out over 35 plots immersed in the steep hills that lead from Valdobbiadene towards Conegliano, the most prestigious area of the appellation. The brand has garnered recognition for being one of the few companies directly managing the entire wine-making process from the initial careful choice of land right through to the final bottling process.

Careful monitoring as well as constant and rigorous control of each stage is fundamental in reaching Bisol’s high standards. Particular mention should be made of the 3 hectares possessed by the Bisol family on the Cartizze hill, with an altitude of 300 metres above sea level, it benefits from total exposition to sunlight as well as continuous ventilation that together with the sandy nature of the land makes it an area of rare value. The entire 106 hectares of the Cartizze hill are divided up between 140 owners and the value of the land has reached the dizzying heights of more than one million euro per hectare.

Part of the fermentation process in prosecco occurs in tank rather than in the bottle, allowing the wine to be produced with greater speed, making these wines ready to consume young. Given these comparisons, it would seem that prosecco is inferior to champagne however this could not be further from the truth, it is merely a question of style. In general, Prosecco yields lower alcohol levels and is therefore food friendly while offering a delicious and affordable alternative to its Gallic counterpart.