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 outside or with your Christmas breakfast.

Jeio Brut NV. Apart from Prosecco grapes this also contains Pinot Bianco and Verdiso. Best drunk on its own or with light fish dishes or white meats.

Bisol Crede 2004, the next level up uses the same blend. Hints of apples and pears make this a typical Prosecco. Fresh and vibrant. Makes the perfect Bellini by the way...

Bisol Prosecco di Valdobbiadene Superiore di Cartizze 2004,
to give this one it's full name is again a level up and is a bit more concentrated. 100% Prosecco it is full and balanced, a bit sweeter than the others, but with great acidity to balance it all out. Peaches, apples and pears, a lovely balanced fruitiness. The Cartizze can of course be drunk on its own but would also be great company to a light dessert.

Passito di Prosecco 'Duca di Dolle'. An amazing dessert style wine... The nose is intense and honeyed with exotic fruit. The gorgeous palate is of candied orange and cherry with great acidity which ensures this wine is never cloying."
Pieter Rosenthal 3 December 2005