The roots of the vines that yield this wine are sunk deep in clay and marine sandstone. The grapes grow on steep hillsides of morainic origin. In places, a soft, greenish yellow stone protrudes from the soil. It is called “molera” and it is not by chance that this Prosecco has adopted the name.
Verdiso is also found in a proportion that does not exceed 5% in this extraordinarily special environment for grapes, which develop tones of particular finesse, body and sapidity. Cold maceration of the grapes before they are pressed remarkably exalts the wine’s fruitiness.

Color: a bright straw yellow.
Bouquet: of wildflowers, apples and pears—is elegant and equilibrated.
Flavor: full, sapid, lightly fruity and lively.
Variety: 95% Prosecco, 5% Verdiso
Exposure of the vineyard: west
Altitude of the vineyard: 290 meters (951 ft)
Training system: double arched cane
Date of the grape harvest: October 15
Alcohol level: 11.8% by vol
Total acidity: 5.2 grams per liter
Dry extract: 17.5 grams per liter
Serve: at a temperature of 12° C. (54° F.) in a crystal goblet
Suggestions: the wine combines felicitously with appetizers, soups and pastas, white meats and delicate fish dishes
How to enter this Prosecco on the wine list:
Prosecco di Valdobbiadene "Molera" Bisol Wine Estate – Santo Stefano di Valdobbiadene (Treviso)