NV Bisol 'Jeio' Brut, Valdobbiadene Prosecco Superiore DOCG, Italy Isabel Ferrando 15 day fermentation in small

15 day fermentation in small concrete vats is followed by a submerged cap maceration of 40-45 days

and Florentine iris

When the remaining sugar reaches 24 grams/Liter

640 ft) elevation

2019 Adega de Penalva Dão Branco ‘Maceration’ Dao

NV Bisol 'Jeio' Brut, Valdobbiadene Prosecco Superiore DOCG, Italy Isabel Ferrando 15 day fermentation in smallSourced from steep, high elevation sites in the heart of Valdobbiadene, Jeio highlights Bisols precision first approach to Glera. Gentle pressings, cool fermentations, and a slow Charmat cycle preserve purity: crisp pear and green apple, white blossoms, and lifted, saline minerality. Fine bead, bright acidity, and a clean, dry finish make this a benchmark Superiore built for clarity and refreshment.