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Awards

Bisol and Jeio honoured by the world’s best wine guides

20/12/18

Bisol and Jeio have been confirmed once again as reference points and ambassadors in the world of Prosecco Superiore receiving a wide range of awards and recognitions from the most important experts and guides in the sector. 

Bisol Cartizze Dry 2017, Valdobbiadene Superiore di Cartizze D.O.C.G.:

  • 92 points awarded by the critic James Suckling. The renowned American journalist honoured the Bisol labels with the following tasting notes: a very creamy wine with wonderful aromas and a flavor of pears and green apples. Medium body with delicious fruity notes.
  • 5 spheres in the Guida Sparkle 2019. This guide, dedicated to the finest Italian sparkling wines, assigned maximum recognition to an elegant wine that, on the nose expresses a lovely blend which is balsamic in origin while on the palate it is pleasant, dynamic and persistent. Best served with raw sea bass, extra virgin olive oil, orange juice and mint leaves.

Bisol Crede Brut 2017, Valdobbiadene Prosecco Superiore D.O.C.G.: 

  • 91 points awarded by Decanter, the prestigious English magazine, that accompanied these excellent marks with the following comments: Mineral, zest and salinity lend real finesse. Persistent mousse and an attractive bitter note on the finish.
  • 5 stars in Harpers Wine Star Awards 2019. Bisol’s Crede takes pride of place with top marks in the British competition: very pleasant in the mouth with slight notes of honey, white flowers and acacia. Richer on the palate with an aroma of baked apples. Good persistence and cleanness in mouth. Well balanced with a lively finish. Elegant style and slightly complex. Pale lemon colour with a rapidly dissipating mousse. Appealing texture.
  • 91 points awarded by the critic James Suckling, who describes it as a wine with delicate style and notes of green apple and pear peel, medium body and a fresh finish. A slight hint of bitterness at the end.

Bisol Relio Rive di Guia Brut 2017, Valdobbiadene Prosecco Superiore D.O.C.G.:

  • 90 points awarded by the critic James Suckling who honoured the Bisol label Bisol describing it as a wine with an aroma of apple and lemon and nuances of pears. Full-bodied, light bubbles and a tangy finish.

Jeio Brut, Valdobbiadene Prosecco Superiore D.O.C.G.:

  • 91 points awarded by the journalist James Suckling. The American critic accompanied the excellent marks assigned to the Jeio label with the following comments: tight and dry with a lovely aroma of pear and apple and just a hint of biscuit. Medium body. Fresh and clean on the palate.
  • 90 awarded by Decanter, the prestigious English magazine, that accompanied the score with the following comments: notes of straw, dried flowers and aromatic herbs. Gentle mousse with delicate nuances of crispy grapefruit.

Jeio Extra Dry, Valdobbiadene Prosecco Superiore D.O.C.G.:

  • 90 points awarded by the critic James Suckling to a wine that the journalist describes as a full-bodied, fruity Prosecco with rich notes of pear, lemon and apple. Slightly sweet at the end and nicely balanced

Bisol and Jeio have been confirmed once again as reference points and ambassadors in the world of Prosecco Superiore receiving a wide range of awards and recognitions from the most important experts and guides in the sector. 

Bisol Cartizze Dry 2017, Valdobbiadene Superiore di Cartizze D.O.C.G.:

  • 92 points awarded by the critic James Suckling. The renowned American journalist honoured the Bisol labels with the following tasting notes: a very creamy wine with wonderful aromas and a flavor of pears and green apples. Medium body with delicious fruity notes.
  • 5 spheres in the Guida Sparkle 2019. This guide, dedicated to the finest Italian sparkling wines, assigned maximum recognition to an elegant wine that, on the nose expresses a lovely blend which is balsamic in origin while on the palate it is pleasant, dynamic and persistent. Best served with raw sea bass, extra virgin olive oil, orange juice and mint leaves.

Bisol Crede Brut 2017, Valdobbiadene Prosecco Superiore D.O.C.G.: 

  • 91 points awarded by Decanter, the prestigious English magazine, that accompanied these excellent marks with the following comments: Mineral, zest and salinity lend real finesse. Persistent mousse and an attractive bitter note on the finish.
  • 5 stars in Harpers Wine Star Awards 2019. Bisol’s Crede takes pride of place with top marks in the British competition: very pleasant in the mouth with slight notes of honey, white flowers and acacia. Richer on the palate with an aroma of baked apples. Good persistence and cleanness in mouth. Well balanced with a lively finish. Elegant style and slightly complex. Pale lemon colour with a rapidly dissipating mousse. Appealing texture.
  • 91 points awarded by the critic James Suckling, who describes it as a wine with delicate style and notes of green apple and pear peel, medium body and a fresh finish. A slight hint of bitterness at the end.

Bisol Relio Rive di Guia Brut 2017, Valdobbiadene Prosecco Superiore D.O.C.G.:

  • 90 points awarded by the critic James Suckling who honoured the Bisol label Bisol describing it as a wine with an aroma of apple and lemon and nuances of pears. Full-bodied, light bubbles and a tangy finish.

Jeio Brut, Valdobbiadene Prosecco Superiore D.O.C.G.:

  • 91 points awarded by the journalist James Suckling. The American critic accompanied the excellent marks assigned to the Jeio label with the following comments: tight and dry with a lovely aroma of pear and apple and just a hint of biscuit. Medium body. Fresh and clean on the palate.
  • 90 awarded by Decanter, the prestigious English magazine, that accompanied the score with the following comments: notes of straw, dried flowers and aromatic herbs. Gentle mousse with delicate nuances of crispy grapefruit.

Jeio Extra Dry, Valdobbiadene Prosecco Superiore D.O.C.G.:

  • 90 points awarded by the critic James Suckling to a wine that the journalist describes as a full-bodied, fruity Prosecco with rich notes of pear, lemon and apple. Slightly sweet at the end and nicely balanced

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