List of products by manufacturer Bisol

The Bisol family, whose historical winery is located in S.Stefano di Valdobbiadene, cultivate directly more than 20 of the best-located plots immersed in the steep hills that lead from Valdobbiadene towards Conegliano, the most prestigious area of the appellation. The land is extremely fragmented and studded with small plots, so much so that the average size of each property is little more than a hectare.

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THE PAST


The Bisol reality, wine producers in Valdobbiadene for five centuries


Testimony that firmly places the Bisol family in the heart of the Prosecco and Cartizze production zone i.e. the land known as “Chartice” – Today's prestigious Cartizze hills – can be found as far back as the XVI century. Numerous references to the family have been made through the centuries leaving us with no doubt as to the permanence of Bisol's forefathers in the area of Valdobbiadene up to 1542 when a historical reference affirming Bisol as a grape-growing and wine producing family can be found: Eliseo Bisol gives life to a small but flowering business. 

Only the brutality of the first world war would temporarily halt the progress of the business – in fact, the area around Valdobbiadene became the frontline for the opposing Austria-Hungary and Italian forces – in spite of everything, the viticulture business of the Bisol family once again gained strength in the middle 1920's thanks to Desiderio Bisol, the son of Eliseo. 

After the second world war Desiderio - or Jeio, as he was affectionately called by his wife – assigned different roles in the company to each of his four sons according to their educational formation: Antonio took care of administration, Eliseo was responsible for oenology, Aurelio took over the running of the vineyards while Claudio became general manager of the company. 

From that moment on the growth in quality of the company has been closely linked to the experimentation of new techniques in the vineyards, all necessary to the aim of producing top quality wines. As the current president of the company Antonio Bisol recalls, “my father Desiderio was acutely sensitive to product quality and always tried to buy the best plots, the most expensive and steepest and therefore the most difficult to work, but it was that very steepness and composition which made them ideal for nurturing Glera grapes”.


THE PRESENT


At the cutting edge of tradition


The  Bisol family, whose historical winery is located in S. Stefano di Valdobbiadene, cultivate directly more than 20 of the best-located plots immersed in the steep hills that lead from Valdobbiadene towards Conegliano, the most prestigious area of the appellation. The land is extremely fragmented and studded with small plots, so much so that the average size of each property is little more than a hectare.


There is also the ulterior complication that the various stages of the winemaking process (grape-growing, wine-pressing, and sparkling wine production) are often carried out by different companies. A working knowledge of the peculiar problems inherent in this territory will allow you to fully understand the importance of that little bit extra that distinguishes Bisol: one of the few companies that directly manage the entire wine-making process from the initial careful choice of land right through to the final bottling process. 

This guarantees the maximum quality yield, as each single stage, fundamental in determining the final quality level, requires constant and rigorous control. 
The feather in the cap is the three hectares of land managed on the summit of the Cartizze hill: an area that winds along the crest of the steep hill at an altitude of 300 metres above sea level and 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 106 hectares of the Cartizze hill are divided up between 140 owners and the value of the land has reached the dizzy heights of more than 2,5 million euro per hectare.


THE PHILOSOPHY


Excellence from the earth to the glass


Still today, as it used to be, the company's faith in the quality of the territory is our main pride and joy, something that gives us that little bit extra. Gianluca Bisol, managing director of the company, sums it up effectively: "We work tirelessly with passion so that Conegliano will gain the same prestige as Reims, Valdobbiadene the same charm as Epernay and Prosecco the same notoriety as Champagne". 

This care we find in the vineyards where Bisol pay the maximum attention to detail to each individual wine-producing stage, from nuturing the vine to selling the wine, from the grape to the glass. The vineyards managed by the company total 20 plots immersed in the most prestigious area of the appellation. 

The hectare managed by the Bisol family on the Cartizze hill, the most precious vineyard in Italy, is their crowning glory. By means of a continuous change of generations the Bisol family keep on handing down the sceptre from father to son and dividing management responsibilities between the family members: a solid family unit continuosly reinforcing the history of the company.


THE WINERY


The Bisol winery took root in 1875 in the heart of Valdobbiadene, an area that was already at that time the pulsating heart of an activity, characterised by a tendency towards innovation, that still makes it unmistakable today. A true cave of wonders that was excavated into the precious rock and earth of the Prosecco land and maintains a constant temperature range of 10° to 15°C throughout the year,  perfectly conserving some of the Bisol vintages, the most prestigious bottles produced over the centuries.

These bottles can still be admired on location covered with the patina of time and laid out in this “sancta sanctorum” of living rock, manifesting the excellency of the Bisol trademark generation after generation. The family winery has been maintained intact in every detail for many years and the current members of the Bisol family, who are looking after it with particular care, can often be seen moving around within these antique walls in search of inspiration. 

Maybe its for this reason that the Bisol Winery is able to evoke such intense sensations and a sense of involvement in the visitors, filling them with the desire to return again and again, once more to savour the charm and fascination of its history.


CHARMAT METHOD


The production process starts by harvesting Glera between the middle of September and the middle of October. During the harvest, the grapes are picked by passing through the vineyard at least three times in order to guarantee their perfectly mature state. The grapes, placed in steel pipes, are gradually brought to a temperature of 8°, starting the cryomaceration process that consists of maintaining the fermentation temperature for fourteen hours in order to enhance the aromatic characteristics of the grape variety. 

The compound is then transferred to the pneumatic press – the historic Wilmess – where three different press cycles are carried out. After which most of the deposits have to be filtered out of the must and the fermentation period begins: Bisol use four different types of primary fermentation. The first takes place in steel vats with weekly racking and ends on average within 20 days. The second takes place in barriques with fifteen-day racking plus lees stirring every 7 days to keep the yeast in suspension. 

The third type takes place in steel tanks without racking but with continuous tank agitation. The fourth occurs in steel tanks with frequent racking, every three days, and gradual temperature reduction. After fermentation and a brief period of ageing we begin the preparation of the Cuvée: from our plots we obtain varying types of grapes, some of them stand out for their particular bouquet, others are rich in flavour while still others are characterised by sustained acidity. It is therefore very important to carry out careful selection and mixing of the various types in order to obtain perfect organoleptic balance. 

This work involves the entire Bisol family together with trusted technicians and last for 10 days. At the end of this fundamental work period the sparkling wine bases are ready. ‘Charmat Method” means placing the base sparkling wine into great pressurised tanks with thermo-conditioning water jackets. Natural yeasts, needed to ferment the sugars, are selected and added to the base sparkling wine. The second fermentation takes place at a temperature of 12° converting the sugar into alcohol and carbon dioxide. The secondary fermentation usually lasts for about thirty days. 

Fermentation is carried out in a sealed steel tank so allowing the carbon dioxide that develops naturally during fermentation to remain combined with the mass of wine so initiating the sparkling process. The product is then filtered one last time and after a cold standing period of 10 days (at minus 2° centigrade) it is ready to be bottled. 


TALENTO CLASSIC METHOD


The principle of the classic method is also based on secondary fermentation however this time it occurs in the bottle. The principle is substantially the same as the Charmat Method but the time needed to complete the process is completely different: starting from a minimum of three years. In fact, in this case the yeast is not only the agent causing the transformation from base wine to sparkling wine but it is also an element of primary importance in the flavour of the sparkling wine as during the long period of presence in the bottle it infuses its aromas into the wine. 

Carefully chosen yeasts and sugar are added to the base wine made up of Pinot Bianco, Pinot Nero and Chardonnay: the bottles are closed with bidule capsules and crown caps and stacked in racks where the slow fermentation cycle commences at about 14°. Every 12 months the stacks of bottles are dismantled and the bottles are shaken energetically, after which they are repositioned in the stacks. 

After at least 36 months the bottles are placed on riddling racks – wooden boards with neck holes for the inverted positioning of wine bottles. Riddling takes place, thanks to the careful turning of the bottles (they are moved about 1/8 at a time) and in about forty days the yeast is deposited into the bidule capsules. At this point disgorgement takes place: the bottles are placed upside down in a machine containing liquid glycol at –20° which freezes the wine held in the bottleneck within a couple of minutes. 

With the bottles now inclined to about 45° the crown taps are removed and by effect of the pressure inside the bottle (of about 6 atmospheres) the frozen part containing the lees is automatically expelled. At this point the liqueur d'expedition is added – basically this is a compound of sugar and an extraordinary mix of wines aged in barrique for years. The liqueur d'expedition is required to infuse the sparkling wine with a particular flavour and it is for this reason that each company has their own particular recipe. 

Liqueur d'expedition is added to the Bisol Riserva, Rosé and Cuvée wines but not to the Pas Dosé which as the name itself suggest is “without dosage” in its natural state. At this point the bottles are corked and left to age for at least one month.

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