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 for quality and value is the Vigneti del Fol. Coming from soils where fine clay mingles with marine sandstone, this is a grown-up glass of fizz which combines delicate fruit with firm endnote making it an ideal match for shellfish like Venetian spider crab...".