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PRESSEBÜRO   JEIO TOP 100 WINE AT LWTF 5/2010 The Wing Gang Selects JEIO for the Top 100 WInes of the London WIne Trade Fair 13,700 visitors braved volcanic ash clouds and cabin crew strikes to make the trip to ExCeL for the 30th anniversary edition of the Fair. The Wine Gang is a prestigious group consisting of: Olly Smith of BBC1's Saturday Kitchen, Tom Cannavan ofwine-pages.com, Anthony Rose of the Independent , Joanna Simon of House ...continua Hugh Johnson's Pocket Wine Book 2010 11/2009 Bisol is listed as a TOP BRAND OF PROSECCO. Hugh Johnson OBE is a British author and expert on wine. He is considered the world's best-selling wine writer. His original Pocket Guides have sold over 10 million copies worldwide. ...continua THE OZ CLARKE POCKET WINE BOOK 2010 11/2009 Bisol is listed as a top producer and is given a star which means a particulary good wine in this category. Oz Clarke is the most recognised wine critic in the UK and one of the world's leading wine experts, whose formidable reputation is based on his extensive wine knowledge and accessible, no-nonsense approach. ...continua Robert Parker Reviews Bisol Cru Proseccos 11/2009 Once again the Bisol Cru Proseccos score highly with Robert Parker 2008 Bisol Cartizze Rating: 90 A Prosecco Dry White Sparkling wine from Prosecco di Conegliano Valdobbiadene, Veneto, Italy, The estate’s 2008 Prosecco di Valdobbiadene Superiore Cartizze, from perhaps the region’s most storied site, is simply beautiful. Round, supple and expressive, the wine flows onto the palate with ...continua Liz Sagues- New vines for the Venetians 11/2009 Liz Sagues goes island-hopping New vines for the Venetians In the world of wine, Bisol is always associated with fizz: the company, still family run, has been making Prosecco since the 16th century and is now responsible for some of the very best of Italy’s – and increasingly the UK’s – favourite sparkling wine. But there’s something new on the horizon. Bisol has just replanted a long-aband ...continua Jeio Colmei-selected Luca Maroni Guide 9/2009 Jeio Colmei has been inserted in the "500 most buyable wines in Italy" guide by Italian wine expert, author, and creator of his own wine-tasting method, Luca Maroni. ...continua International Wine & Spirits Competition 7/2009 During the International Wine and Spirits Competition Awards 2009, the Talento Metodo Classico Eliseo and the Cru Crede both obtained bronze medals, the Jeio Cartizze a silver medal and the Cartizze Cru a silver medal with the Best in Class recognition. ...continua 14 Awards for Bisol Proseccos at LWTF 5/2009 The London Wine Trade Fair announced the results of 2 major competitions and Bisol gathered 14 awards. DECANTER WORLD WINE AWARDS of the 1,285 wines entered into Decanter's competition only 64% won medals. Eliseo Cuvee del Fondatore Talento Brut 2001- Bronze, Vignetti del fol Exra Dry 2007 -Commended, Jeio Colmei Extra Dry - Commended, Cartizze 2007 -Bronze, Crede Brut 2007 -Commended, ...continua Everyday with Rachael Ray Matches Jeio with 12/2008 POTATO CHIPS! " A delicious meal deserves the perfect wine. We help you find the right pair here. Bisol Jeio 2006 Pair with: Vegetable Ribon Patea, risotto, sushi, potato chips and plain donuts." Thank you Mark Oldman for your creative parings! ...continua Taste Italia Jeio - The Perfect Party Drink 12/2008 "Bisol Jeio Prosecco Valdobbiadene. This is great value for money. dry and not too fizzy with a hint of nut and a veritable orchard of apple and pear fruit. Available from www.bibendum-wine.co.uk" ...continua The Times recommends Bisol low alcohol wines 8/2008 Summer is an ideal time to try wines, beers and ciders with lower alcohol and sometimes lower calorific content. The challenge for the producer is to retain as much fruit flavour, grape varietal and geological character as possible.The late-ripening prosecco grape is native to northeast Italy. In Treviso province, it makes a light white that is often frizzante (semi-sparkling). Look for Bisol, whi ...continua Reuters 7/2008 Italy's prosecco sets its sights on champagne by Mathias Wildt PROSECCO, Italy, July 22 (Reuters) - Gianluca Bisol has great expectations for the white sparkling wine his family has been making since 1542 in the Valdobbiadene and Conegliano regions north of Venice. A 22nd-generation prosecco producer, he is hoping prosecco's growing international renown will help his fizz gain ground ove ...continua midweek.com 7/2008 Visiting Italy Through Its Wines by Roberto Viernes It has been too long since I have visited Italy. But every time I have a glass of great Italian wine, I feel transported to that beautiful land of olive trees and vineyards. I recently transported through some great bottles of Italian wine that are worthy of more than mention. Prosecco is quickly becoming the unofficial ambassador for Itali ...continua Wines & Spirits June 2008 Cartizze Sparkles 7/2008 Imported New Releases 92 points for Bisol Cartizze "Bisol's vineyard on the steep cartizze hill yields a deeply concentrated prosecco. It smells of spring flowers and tastes and of ripe peach, elements that are balanced by a savory mineral character. The mouth watering finish is lasting and full, calling out for sliced speck and grilled fennel." ...continua Merum July 2008 7/2008 Prosecco di Valdobbiadene DOC Crede brut 2008 Notes of pear and lemon, fresh and pleasant; very fine perlage, very delicate, refined touch of sweetness, good persistence. Prosecco di Valdobbiadene DOC Dry Garnei 2006 Intense, sweet notes of lycee, captivating; soft, vigorous, fruity, with good depth, highly persistent, pleasant. Prosecco di Valdobbiadene DOC Vigneti del Fol extra dry 2006 ...continua The DrinkHacker discovers Bisol 6/2008 In his Tasting Report: Vino in Villa USA Prosecco Event, June 9, 2008 The Drinkhacker says... "...it was a real treat to get to try a dozen or so Proseccos at a recent event in San Francisco, offering that rare chance to taste numerous producers and varieties side by side. Favorites were found, of course. At the top of the list I have to put Bisol’s “Cartizze” bottling, named for the Cartizz ...continua Blog- UK Drinks Forum, Tom Stevenson 6/2008 "...I was in Prosecco two weeks ago, where I tasted blind 222 DOC Prosecco wines from 83 producers, and Bisol's 2007 Jeio Colmei was the clear winner. The Colmei is "Dry" not "Brut", but at 16g it is just one gram above the maximum residual sugar for "Brut". All Prosecco must have a freshness and purity of fruit to interest me, but the Colmei stood out for its finesse and the luxuriant mouthfeel o ...continua Decanter January 2008 Tom Stevenson 5/2008 Proseccos that make Tom Sparkle. Bisol Crede 2006 "Bisol's eccentric Crede blend is my usual favourite, but this fresh crisp, single vineyard wine (85% prosecco, 10% Pinot Bianco and 5% Verdiso) is the best of the three Bisol cuvees I have tasted this year." Tom Stevenson ...continua Harper's, Issue 6316, January 18, 2008 3/2008 Harper's Choice - Tasting Panel 2006 Bisol Prosecco di Valdobbiadene Brut Crede Prosecco is flying off the shelves and, tasting this, you cas see why. It says brut on the label, but this sparkler hasn't the dryness of its Champagne equivalent. It's light and delicate, with fresh pear and apple notes on the nose and a gentle mousse in the mouth. Very quaffable indeed. ...continua The Italian Collection of WineVipClub 1/2008 The company WineVipClub is famous among industry professionals for its collection of French wines, that are distributed in the best restaurants and boutiques in Moscow and in many other Russian capitals. Now, WineVipClub has decided to increase their collection and therefore organised a tasting-presentation of Italian wines, selecting 12 brands from the most important wine regions. Guests were ...continua The Daily Telegraph- Let's get fizzical 11/2007 Let's get fizzical with Champagne 10 OF THE BEST SPARKLING WINES & CHAMPAGNES Bisol 'Jeio' Prosecco Made from 90 per cent Prosecco (with dashes of Pinot Bianco and Verdiso), this is utterly scrumptious, with hints of pears and white peaches on the palate. Prosecco is enjoying a revival and quite right, too. As Gianluca Bisol says, "If Champagne is the king of the bubbles, then Prosecco is the ...continua Decanter Italy’s Best Kept Secrets 6/2007 Forget expensive hotels, today’s Italian accommodations of choice is the increasingly elegant agriturismo. Top Producer, Bisol, which has been growing grapes since 1542, has recently opened up a delightful country inn for wine lovers who visit the area and its estate. According to Gianluca Bisol, ‘We think it’s very important to give people the opportunity to experience first hand the work ...continua Wine Alchemy Bisol Wine of the Month 5/2007 "When a quality minded producer is involved, Prosecco is capable of making hugely enjoyable fine wine. Of around 4,500 producers perhaps a handful of the top producers are making superb Prosecco, including Azienda Agricola Bisol. Valdobbiadene Brut. This is very lively, frothy foam settling to a steady bead when poured, a very pale straw colour. Aromatic relatively subdued nose with floral no ...continua Ireland's Beautiful People Love Bisol 3/2007 "Prosecco, The Wine of the Stylish Set...What the beautiful people are drinking...When the corks get popping what are the gilded ones dropping? Prosecco's the word. (you read it here first). One of the most reliable names is Bisol, which has wines in a variety of styles. All are excellent...The scintillating Desiderio Jeio extra dry, kickds the butt of cheaper champagnes. better still, the jolly ...continua Wine Spectator Online Crede Scores Again! 3/2007 Tasting Highlights: Italian Prosecco Veneto's Proseccos offer an alternative for adding sparkle to your holiday season “The quality of Prosecco, Italy's easygoing sparkling white, can range from wines that satisfy connoisseurs of bubbly to those that the least-educated guest at your holiday festivities will leave un-drunk on the mantelpiece. In a recent blind tasting of around 50 Proseccos at W ...continua Can Prosecco be Serious? 2/2007 “Paris Hilton’s endorsement of the “Rich” brand canned Prosecco may have put this Italian sparkler in the limelight, but it’s done little to advance the cause of serious Prosecco. If things light, frothy and downright commercial do not really appeal, then read on. Prosecco can be both serious and utterly delicious – you just need to know how to spot the best wines…. ….To capture its delicacy o ...continua www.enotour.net, the eno-tourist's portal 2/2007 Itinerary in Veneto Best Wine & Winery to Visit "Bisol Winery Area: Veneto Region, Provice of Treviso. Grape Varietals: Pinot bianco, Chardonnay and Pinot nero. Colour: Vibrant Straw yellow with a fine and abbundant perlage, product of a the rich and important structure of the base wine. A lively bouquet, rich, harmonic and persistent. Full bodied, pungent, with a hint of bitterness ...continua Saturday in La-La Land 1/2007 Closer On Line at the Golden Globes Weekend Los Angeles California "After lunch I was off to the Beverly Hilton hotel where I was schmoozing alongside the likes of David Carradine, who played Bill in Kill Bill and some of the Desperate Housewives crew as they quaffed down luxurious Bisol Prosecco (known as the Krug champagne of Prosecco in Italy). For more information on the drink of the stars ...continua Nuvo, Summer 2006 1/2007 Passion for Prosecco "...The Superiore di Cartizze Prosecco is outstanding. I have a new passion for Prosecco. Prosecco, one of the world’s most delightful sparkling wines, is enjoying a revolution. Last year, the densely vine-clad slopes northwest of Treviso produced more than 31 million bottles of Prosecco, a quarter of them reaching aficionados abroad. The Bisol family has been produci ...continua epicurious.com 1/2007 Crede Brut Bisol Valdobbiadene Prosecco Doc has once again earned itself a place of great prestige: The presentation of the Cru, in fact, has been inserted in the index "the Bold and the Bubbly" on epicurious.com, the world's most clicked site for winelovers. "No celebration would be complete without something sparkling. From Champagne to Prosecco, six bottles bubble to the top... Bisol Cred ...continua Gambero Rosso, January 2007 1/2007 Everyone Is Talking About Prosecco Cover Story Cartizze Dry '05 Bisol Is the Highest Scoring Prosecco In the Tasting... “it’s international success credits it, if there was a need, as the most fascinating expression of this "terroir" The Cartizze from Bisol, from the grapevines on the high part of the hill, the steepest, has a very elegant and full character, starting from the lovely bri ...continua Prosecco is the Market Leader 12/2006 Spumanti D'Italia Forum reports Prosecco is the Market Leader Rome, Dec. 27th (Adnkronos) – Prosecco is the king of Italian spumante wine and it is the most sold in Italy and by 2020 it should be the leader in the world. This emerges from an analysis carried out by the Spumanti d’Italia Forum which shows that Valdobbiadene Prosecco holds the absolute leadership in Italy and that in the last 10 ...continua Prosecco:The Future of Fizz As We Know It 12/2006 The star of its list this year was a fruity sparkling wine made in Italy from the Prosecco grape, called Bisol. The brand achieved the highest growth of any sparkling wine, suggesting that it could be the future of fizz as we know it. It’s already taken the US by storm along with bars in Brazil and Switzerland, and, according to Bibendum director for sales in London, Diarmid O’Hara, the capital ...continua www.thewinedetective.co.uk reviews Bisol 12/2006 "When I was asked if I would like to visit Prosecco country by Bisol, a leading Prosecco producer, I confess that I was very much in two minds as to whether or not to go. What changed my mind…well if you visit, www.bisol.it, you’ll see for yourself. This is proper wine country – steep hills, terraces and the like and, of course, most importantly, it shows in the quality of the wines which are high ...continua BBC RADIO 4 The Wine Detective Recommends 12/2006 "Bisol Crede Brut Prosecco - £10.00 at Bibendum – floral/pears, delicate yet intense, long, fine bead, supple, suave palate". Sarah Ahmed, www.thewinedective.co.uk discovers Bisol and includes it in her list of wine recommendations for Christmas. BBC Radio 4 Women's Hour interview. ...continua Bisol Flies High on bmi Airlines 12/2006 Voyager Magazine..."Nectar of the Gods... Prosecco is ideal with food, if you match it with your dishes.” Crede: driest and hence best as an aperitif. Used by leading bartenders as their base for cocktails, including the legendary Bellini. Vigneti del Fol: a little sweeter than the Crede. Match with risottos, seafood pasta or grilled seafood. Cartizze: perfect with lobsters, prawns or with fresh s ...continua The World of Fine Wine- Prosecco & Palladio 11/2006 "Comparing and contrasting one of Italy’s greatest architects, Andrea Palladio, with one of the country’s most distinctive sparkling wines, Prosecco, Patricia Guy confirms that the critical praise given to both is more than merited. The Veneto Top Wines Top Producers A top wine: Bisol Prosecco di Valdobbiadene Dry Garnei. Firm yet rich, with creamy fruit on the palate and nice weight. An attra ...continua The Wine Doctor Prescribes Bisol 11/2006 “I recently attended the Decanter Fine Wine Encounter… tastings with the youngest Bisol generation to be involved in running the estate, were also superb, not least because the offers of trips to visit and taste were so forthcoming. I may take them up on their kind, diary/blog-worthy offers. Watch this space. (24/11/06)” thewinedoctor.com ...continua CONDE' NAST JOHANSENS - RECOMMENDED HOTELS 11/2006 RELAIS DUCA DI DOLLE - CONDE' NAST JOHANSENS RECOMMENDED HOTELS & SPAS. EUROPE & MEDITERRANEAN. 2007 Opened a few years ago to cater for the Bisol winery's guests, the relais is located in an area of protected natural beauty and enjoys stunning uninterrupted views. The accomodation is housed in 2 buildings and comprises a double room and 6 apartments with high-tech Boffi kitchens and stylish m ...continua Italy Magazine A Super Sparkler Dec 2006 11/2006 " Prosecco from the select Cartizze hilltop vineyard (this prestigious sub-zone is entitled to its own Prosecco di Valdobbiadene Superiore di Cartizze DOC) displays a ripe, almost peach and tropical fruit character that combines a soft, slightly sweet finish with richness and finesse. Prosecco Crede by contrast is very fresh, almost citrusy with a intense bouquet of wildflowers and peardrop and a ...continua Riverlife Reviews Bisol 11/2006 River Life gives all three Bisol wines...JEIO, CREDE & CARTIZZE... a four star rating (that’s based on a maximum of four stars). River Life strongly recommends Bisol wines. ...continua THE INDEPENDENT Top 10 Tours 10/2006 October 15 2006 10 tours to wet your whistle. Danielle Demetriou shows you the world through the bottom of a glass 5. Prosecco in Italy Venice is famous for its Bellini cocktail, a mixture of peach juice and Prosecco, the latter being an elegant fizz produced amid the gentle hills and medieval villages to the north of the city. So a visit to the region should not be without a trip to a win ...continua NY TIMES Millions of Italians Can't be Wrong 7/2006 The New York Times WINES OF THE TIMES Tasting Report: Millions of Italians Can't be Wrong A Sip, a Smile, a Cheery Fizz Bisol D.O.C. Crede Brut NV ** Not quite dry, with citrus and floral flavors. (Vias Imports, New York) “…Prosecco was made for summer, when you need something blithe, airy and carefree. It's a light summer dress, a summer thriller for the beach, an entertainment, not ...continua The Observer Tried & Tested Prosecco Jeio 4* 6/2006 Sunday June 25, 2006 This summer Italian sparkling wine is the bottle to pop. But how much should you pay... Our wine tasters: Gennaro Contaldo and Gennaro D'Urso from the award winning Passione Restaurant, London Bisol Desiderio Jeio D'Urso: Peachy with a very good acidity. I would recommend this one. It would be a fantastic as an aperitif. Contaldo: Really good. Tastes of a ...continua Confessions of the Wine Doctor 6/2006 I have to confess, I liked the wines, particularly the Cartizze and Crede Prosecco, and also the Bisol sweet wine, Duca di Dolle, made using a dried grape technique. They have freshness and appeal, they are delicate and pleasing on the palate. They do not have the firm presence, gravitas even, of Champagne, but this is a completely different style of wine and we should not expect that to be the ca ...continua Harper's Sparkling Wine Report 2006 6/2006 WATCH FIZZ SPACE by Jack Hibberd "...Things are starting to look bright, particularly in the on-trade. Prosecco, however, is another story. According to Iain Muccogh, buyer at Bibendum, the introduction of respected Prosecco producer Bisol to its portfolio has been a revelation. As he explains: ‘We did a lot of tasting at the 2004 Vinitaly to find Prosecco, as revamping our Italian range was a f ...continua Steven Tanzers International Wine Cellar 6/2006 Steven Tanzers International Wine Cellar - Reviewed by Ian D’Agata – Issue 125/March-April 2006 BISOL Prosecco di Valdobbiadene Crede NV 89 Points Pale straw-yellow with a strong mousse. Bright nose redolent of white peach, white flowers, mint and tequila. Beautifully creamy, with a lively acidity keeping the flavors fresh and interesting. (It’s this creaminess that separates a good Prosecc ...continua The Japan Wine Challenge Awards Bisol 6/2006 The Japan Wine Challenge 2006 awarded Bisol Cartizze 2005, Bisol Crede 2005 and Bisol Vignetti del Fol all were awarded Bronze medals. ...continua Bisol Gourmand Menu at L'Ortolan 6/2006 Berkshire Living Magazine by Richard Bamfield MW Because Prosecco is light and its fizz relatively gentle, it was extremely easy to drink throughout the meal. Mind you, concentration was required because Bisol produce several different versions. Their “Jeio” is dry, crisp and pleasingly fruity, the “Crede” is similarly dry, but exudes more flowery aromas and is the one that they recommend fo ...continua www.spittoon the scribbler rates Bisol 6/2006 Bisol is one of the top producers of the region. They produce a wide range of wines, single estate Proseccos, multi-vineyard blends, a still version and a sweet wine, in addition to the pear and almond fizz I was sipping while on top of the hill. Bisol Jeio Prosecco Brut, 2005, Veneto The 'entry' level Prosecco but one I think with the more stylish packaging. A blend of 85% Prosecco, 15% Verdi ...continua Prosecco:much more than poor man's Spumanti 6/2006 10/06/06 @ 02:13:20 am by Andrew Barrow Spittoon "...Bisol Cartizze Prosecco Superiore -- top notch (available in the UK from Bibendum) -- elegant, subtle, balanced. Best without food although I drank this with a wide selection of foods and it was delicious throughout the meal..." ...continua SCOTLAND ON SUNDAY by WILLIAM LYONS 6/2006 SCOTLAND ON SUNDAY WILLIAM LYONS The DOC prosecco hillsides around Valdobbiadene and Conegliano are just 45 minutes north of Venice and home to some of the most arresting landscapes in Europe. Forget California and the Sideways route; real wine tourists should catch a flight to Treviso. So could prosecco be to the noughties what chardonnay was to the '90s? Quiet, dignified and modest, ...continua Decanter World Wine Awards 2006 5/2006 May 2006 Decanter World Wine Awards, Bisol Cartizze & Bisol Passito Duca di Dolle have been awarded silver medals, Bisol Garnei & Talento Metodo Classico Riserva Brut 2000 were awarded bronze medals ...continua Drinks Business February 2005 2/2006 February 2005 Leading the charge of the light Italian brigade is Bisol "...Nick Bielack, Italian wine specialist at Bibendum, describes the growth of Prosecco in the on-trade as “exponential”. Bibendum introduced Bisol two years ago and within six months it had been thrust onto its list of top 100 selling wines. “It’s been incredible,” says Bielack. “It has always been popular among Italian res ...continua www.corkandbottle.co.uk Christmas Breakfast 12/2005 Bisol Prosecco at the Decanter Fine Wine Encounter "...Bisol, however, shows what Italian sparkling wine can be about when it is well made, from carefully selected fruit from single vineyards...don't confuse this as it really doesn't compare. Generally speaking Prosecco is much lighter and fruitier than Champagne. It's not meant for ageing, but for drinking plenty of it on a warm day out ...continua The Star Ledger- A Sparkler from Italy 11/2005 “With the holiday season quickly approaching, sparkling wine becomes the focus of many wine consumers. Getting quality and reasonable pricing is as close as a bottle of Bisol Crede Prosecco. Most Prosecco and Champagne producers blend their grapes into a general wine. Whereas Bisol prefers to make single-vineyard proseccos from its holdings, one of which is Crede. The Bisol Crede is a blend of ...continua seattlepi.com JEIO Wine Pick of the Week 11/2005 ... Prosecco must be accepted for what it is, which is a simple and straightforward white wine that just happens to have bubbles. Prosecco is as much about texture as it is about flavor and much of that texture has to do with its bubbles. They are so soft and gentle they seem to caress the tongue like liquid cashmere, very unlike Champagne. I commented on this once to a producer who smiled and sai ...continua The Drinks Business 11/2005 "...Prosecco is a category worth talking about. The life of a journalist is never an easy one. Take one weekend last month – yes, a working weekend – when I found myself knee-deep in elbow grease in Venice. There I was, sitting on the balcony at the Danieli Hotel in hot sunshine, sipping endless glasses of Prosecco and sampling the odd Bellini just to find out all about Italian sparkling wine for ...continua wine-pages.com2005 The Proseccos of Bisol 8/2005 “…I was very impressed by the wines of Bisol, and by this unspoilt countryside of the Prosecco region. From the easy-drinking introductory level of the Jeio - just off-dry and vivaciously full of fruit - to the much more serious, toasty and complex Garnéi, these wines are ample proof that Prosecco is a grape and a wine of excellent potential if treated with due respect. Do not compare Cartizze or ...continua Bisol's Luxury B&B in Top 6 8/2005 Sunday August 28, 2005 The Observer Some of Italy's finest wine makers are opening up their vineyards and estates and inviting visitors to stay. John Brunton picks six of the best Lovers of wine and Italy take note, there is a new trend taking shape in the north east of the country. Foresteria Duca Di Dolle It is difficult to imagine a more romantic site for the luxury B&B created by Gi ...continua Bisol Crede 90 Points! Wine Enthusiast 7/2005 July 2005 WINE ENTHUSIAST, awards BISOL CREDE 90 points-the EDITORS CHOICE. THIS WAS THE HIGHEST RATING IN THE SPARKLING WINE SECTION. "Bisol Crede (Prosecco di Valdobbiadene); $18. Not cheap by Prosecco standards, and that extra level of quality is evident at every checkpoint. The bouquet is exceedingly snappy, with pure lemon-lime aromas. Citrus, green apple and white pepper flavors creat ...continua Rise Magazine 5/2005 "...Prosecco is an unpretentious fizz that is no longer reserved just for the Italians; it’s rapidly becoming the drink of the hip and cool across the world...their award-winning wine is now tempting the palates of discerning drinkers worldwide. Rise Helen Crockett April 2005 ...continua The Telegraph 4/2005 The Telegraph Weekend Bisol Prosecco The prince of bubbles "...I am here with Gianluca Bisol, whose family has been making Prosecco for five generations, and his export manager, Giovanni Oliva. "I think that it is a mistake to compare Prosecco with Champagne," says Bisol. "Although they are both sparkling wines, they are so different. Prosecco is made from different grape varieties using diffe ...continua DECANTER – ITALY 2005 3/2005 Near the Cartizze hill is the home of one of prosecco’s very best and most innovative producers. Bisol has all-important vineyards holding that allow the company to choose how the grapes are grown ahd to select the best. Bisol uses unique methods that allow them considerable scope for maintaining a quality “house style” from year to year, balancing the effects of hot summer. (…) The perfect place ...continua CLASS The voice of the UK Bar Industry 3/2005 "...Visiting Bisol high up in the hills of Veneto in north-east Italy quickly makes you realise why its wines deserve to be taken seriously. Unusually for Prosecco producers, Bisol owns quite a lot of land. Bisol is also the largest owner of land in the special Cartizze area, a microzone within the Prosecco region that enjoys excellent climatic conditions and has very good soil for grape growing ...continua THE IRISH TIMES Magazine 3/2005 PROSECCO PASSION Writes Mary Dowey THE IRISH TIMES Magazine, 19 March 2005 The hill of Cartizze, rising up near the village of Santo Stefano, is Prosecco’s C?te d’ Or or Haut-Médoc, so prized for its vineyards that a hectare of land costs more than 1million Euro. A Mothful or two of Bisol Cartizze, an off dry Prosecco with superb concentration (Enzo Ferrari‘s favourite), suggests it is probab ...continua Bisol Crede 2003 IS A TOP FLIGHT EXAMPLE 2/2005 Guardian Feb 12, 2005 " Bisol Crede 2003 IS A TOP FLIGHT EXAMPLE ...My second wine is a prosecco, which has for too long been thought of as a poor man's champagne. Although it fills the same aperitif slot, it is nothing of the sort. The two shouldn't really be compared, but I'm going to do so by saying I'd have a good prosecco over a cheap champagne any day. Bisol Prosecco Crede 2003 …is a top ...continua Independent on Sunday by Richard Ehrlich 2/2005 "Jeio...Aperitif for the refined mind..." My Round: I'll drink to that Retox, detox, botox...Forget fads and fashions and learn to live a little with some surprisingly good low-alcohol options... "...a good example is a thing of low-alcohol beauty, just 11 per cent or so yet chock-full of flavours that I can best sum by comparing them to sherbet. This one comes from Bisol, one of Prosecco ...continua Il Sole 24 Ore Dossier Lusso 12/2004 December 2004 ”Wine, when food become an exclusive drink” by Nicola Dante Basile "....a drink which is verging on having the features of a luxury good. And, so, considered as a luxury griffe….This is what the Valdobbiadene Prosecco Bisol is becoming. Bisol, the historical winery, has linked his own brand to the history of Valdobbiadene and Conegliano excellene wines”. ...continua Italia! Magazine Dec 2004 12/2004 Wine of the Month Bisol Crede Prosecco "… I find that for sheer pleasure it is the tank-method wines that retain the primary floral and fruit flavours the best and give that ‘moreish’ aspect to the wines that makes you want to keep pouring – and at 11.5% alcohol and at this price, it’s possible to do that without causing damage to wallet or the morning after. It’s not just that this is good sp ...continua Theme Magazine November 2004 11/2004 The Spirit of Christmas- Trends for the Festive Period. Champagne is not the only option for a toast over Christmas. The prosecco market is growing in leaps and bounds and offers great a value-for-money alternative to the usual fizz. Jeio Prosecco, produced by the Bisol house and available in the UK from Bibendum, offers a soft fruity flavours, and is perfect to celebrate the most hedonistic ev ...continua Decanter, October 2004 10/2004 Decanter, October 2004, BY Steven Spurrier Bisol Prosecco Crede: "A drier version of Bisol's Cartizze which i reccomended in September 2002. With its creamy sparkle, nose of honeysuckle and ripe pears, freshness and lightness on the palate and enough fruit complexity to make a refill a pleasure, it is ideal for afternoon or late-evening drinking.". ...continua Grove Magazine, October 2004 10/2004 Grove Magazine, October 2004, by Lucy Cleland, Editor "But isn't Prosecco just Italian Champagne? Absolutely not and don't let an italian hear that. Prosecco is delicate, aromatic and around 11% alcohol. It delivers an entirely different taste sensation. First the tiny bubbles hit your lips, then a devine fruitness follows, which subsides, leaving you with an almost bitter taste to finish. ...continua Conde Nast Traveller, June 2004 6/2004 Conde Nast Traveller, June 2004, "The Best Tables Under The Sun", by Sarah Woodward "Whisper it softly, but the Bellinis at the Danieli, near St. Mark's Square, are better than those at Harry's Bar, made with fresh white peach juice and Crede from top Prosecco producers Bisol...". ...continua Rober M. Parker gives high scores to Bisol 6/2004 2004 On the June issued of the Wine Advocate, Robert M. Parker gives 89/100 to the Bisol Valdobbiadene Prosecco Crede: "Consistently one of the finest light-bodied, refreshing, crisp, pure Italian sparkling whites. Bisol Prosecco Crede reveals lovely citrus notes offered in an alluring, lively style. Enjoy it over the next year. Importer: Vias Imports, New York". 2003, Issue 144 90/100 t ...continua Sauce Magazine, Issue 1, June 2004 6/2004 Sauce Magazine, Issue 1 June 2004, by Bill Knott "In the last decade or two, however, seriously good prosecco has emerged on the world market. Using modern winemaking techniques - and, in some cases, understanding more about the old methods - the top producers have created prosecco to rival sparkling wine from any country in the world...The vineyards of Cartizze are renowned for producing some ...continua Evening Standard, May 24 2004 5/2004 Evening Standard, May 24 2004, "Watering Holes of Venice", by Jonathan Gregson "...for the perfect Bellini head to Hotel Danieli...Dandolo Bar...made between July and September when white peaches are in season, their fresh concentrate being mixed with Bisol, one of the finest examples of Prosecco di Valdobbiadene. Some barmen make it with Champagne, but for me it is too heavy...says the head ...continua Irish Times Magazine, May 3 2003 5/2004 May 3, 2003, New Bubbles, by Mary Dowey Jeio Prosecco Colmei Extra Dry, Bisol NV "Although light, frothy prosecco slips down easily in Italy, it often measures up poorly back in Ireland - beaten on flavours and price by New World sparklers. Not this one, though. With gentle pear and sherbet tones (and a strikingly hansome bottle), it's a really appealing drink for the money. One to remember ...continua Drinks Buyer Asia Pacific, April 2004 4/2004 Drinks Buyer Asia Pacific, April 2004 "Non-Champagne Sparklers", by David Furer "...the one which stands for high quality in the minds of many wine experts is that of Bisol...Noted wine critics such as Decanter editor Steven Spurrier and even the US Wine Advocate Robert Parker (having given scores of 90 to its Valdobbiadene Prosecco Superiore di Cartizze and 88 to the Valdobbiadene Prosecco Cr ...continua Sunday Tribune Ireland, March 28 2004 3/2004 Sunday Tribune Ireland, March 28th 2004, "The Italians Get Fizzical" by John Wilson "...Prosecco is another uniquely Italian fizz. Prosecco is ultra trendy at the moment...The very best Prosecco probably comes from the house of Bisol...". ...continua Check Out Ireland, March 2 2004 3/2004 Check Out Ireland, March 2 2004, Raymond Blake's Top 20 "Must Stock" italian wines...Bisol Prosecco ...continua Daily Mail, February 21 2004 2/2004 Daily Mail, February 21 2004, Travel mail, by Victoria Moore "...it is here that i'm curled up on a red stool sipping a glass of Bisol Crede Prosecco....I am a big fan of Prosecco. It is far better than Cava and a different drink altogether to Champagne, much fresher and without the richness. This is a very good one...". ...continua Decanter Italian Wine Supplement '04 1/2004 Decanter Italian Wine Supplement January 2004, Prosecco Styles & Reccomandations Cartizze 5 out of 5 stars Flowery bouquet, nice perlage on the palate, fresh & uplifting finish Crede 4 stars Aromas of citrus & Vanilla, subtle & fruity on the palate, soft & uplifting finish ...continua Decanter Fine Wine Encounter, Jan 2004 1/2004 Great Italian Decanter Fine Wine Encounter, January 2004, "Prosecco di Valdobbiadene, Superiore di Cartizze Dry, Bisol" by Amy Wisloski, Editor, Decanter "Delicious sparkler that couldn't fail to win the hearts of Prosecco lovers - and Prosecco virgins - everywhere. Lovely floral, slightly creamy nose with elegance and complexity. Floral and slightly sweet on the palate, with a full but elega ...continua Drink Business, December 2003 12/2003 Drink Business, December 2003, by Patrick Schmitt "....there is a producer some have called the Krug of Prosecco. A brand known for the quality as well as the complexity of its wines. And it's name? Bisol". ...continua Drink Uk, December 2003 12/2003 Drink Uk, December 2003, "Valdobbiadene -the Hearth & Soul of Prosecco", by Michael Edwards "...take a glass of Bisol's Duca di Dolle, a stunning Prosecco Passito (still, of course) made by drying grapes on grates from 11 vintages. Ripely exotic, honeyed, yet fresh as a daisy, it is a magnificent dessert wine.... There is no lack of complexity in the finest Bisol Proseccos. My favourite fo ...continua Food & Wine Ireland, November 2003 11/2003 November 2003, Top Sparkling Wine from Mary Dowey's 10 great bottles for Christmas Jeio Prosecco Colmei Extra Dry, Bisol NV "To judge from leading British and American wine magazines, Italy's favourite sparkler, Prosecco is suddenly terribly hip. Some are a tad sweet and sudsy, but not this refined and immediately likeable example. It looks the part, too: not the smart bottle." ...continua Steven Spurrier's Best Choice, October 2003 10/2003 Decanter, October 2003 by Steven Spurrier As its best, in the style of Cartizze, "Prosecco caresses the palate in a way unmatched by other sparkling wines. The uniqueness of Prosecco lies in its charming aromatic softness of flavour and its lightness of alcohol. It really can be drunk at any time of day and is absolutely necessary by noon.". ...continua Decanter, October 2003 10/2003 Decanter, October 2003, "Prosecco in Venice", by Steven Spurrier "The uniqueness of Prosecco...lies in its charming aromatic softness of flavour and its lightness of alcohol. It really can be drunk anytime of day and is absolutely necessary by noon". ...continua Wine International, August 2003 8/2003 Wine International, August 2003, "The rise of Prosecco sparkling chic...", by Susie Barry "Prosecco is already at the height of summer chic in Italy a light aperitif, and lends its name to a chain of wine bars-proseccherias, which have now crossed the pond to New York. Surely, it can't be long before this sparkling wine, and it's eponymous bars are a part of the London social scene..." Bis ...continua Restaurant Magazine, May 28 2003 5/2003 Restaurant Magazine, 28 Maggio 2003, by Peter McCombie "Gianluca Bisol sees his critically acclaimed Prosecco as a serious food wine and has been working with various Asian cuisines to find appropriate matches. The Crede with fresh acidity and fairly dry finish...It's subtle flavours complementing the pure taste of the very fish...The Cartizze has a lovely balance of subtle sweetness & fresh ...continua Steven Spurrier's Best Choice, Febrary 2003 2/2003 Decanter, Febrary 2003 By Steven Spurrier "Duca di Dolle Passito di Prosecco ...an ethereally beautiful dessert wine. Amontillado in colour, faintly honeyed with hints of dried apricots and lively sweetness, this is a new classic." ...continua Wine Enthusiast, Best Value Wines 2003 1/2003 2003, Wine Enthusiast Bisol was the top scoring wine in the International sparkling selection of best value wines for 2003: "...Pretty aromas of citrus and Vanilla smell almost like a scented candle. But all subtlety ends there: the palate delivers a blast of fruit. From the time you taste it, it's in your face, providing the essence of the Prosecco's sweet side with soft but healthy acidity". ...continua Steven Spurrier's Best Choice, Sept 2002 9/2002 Decanter, September 2002, By Steven Spurrier Bisol Cartizze, Prosecco "....The Bisol cuvee has a beautiful bouquet of wild flowers, and is discreetly full on the palate with a satisfying, uplifting finish....As fine as an aperitif as it is after lunch or dinner." ...continua