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Awards

The Wine Advocate rewards Bisol's excellence

July 24th, 2018

Two Prosecco Superiore Bisols - Crede Brut and Molera Extra Dry - have been respectively awarded a score of 90 and 89 points from one of the most influential wine magazines in the world, "The Wine Advocate".

The renowned wine critic Monica Larner reviewed the two Prosecco Superiores. She has been the director of the Italian edition of the guide "The Wine Advocate" since 2013: the guide is a true authority in the world of wines at an international level and is headed by Robert Parker, the wine critic guru.

Monica Larner gave Prosecco Superiore Bisol Crede Brut and Molera Extra Dry the following evaluations after the tastings: 

Crede Brut 90 points
"Bisol's 2016 Valdobbiadene Prosecco Superiore Crede Brut is a delightfully sharp and delineated wine with crisp citrus notes followed by white peach, Granny Smith apple and tangy lime. The wine refreshes the palate just as soon as you take your first sip. The mouthfeel is lean and streamlined, with lots of spicy bubbling on the close."

Molera Extra Dry 89 points
"The 2016 Valdobbiadene Prosecco Superiore Molera Extra Dry has that one extra year of age on it that makes all the difference. The wine presents tangy aromas of candied orange peel, bitter almond and canned peach. The wine rests on the palate with soft, foamy effervescence. There is more density and richness here."

Two Prosecco Superiore Bisols - Crede Brut and Molera Extra Dry - have been respectively awarded a score of 90 and 89 points from one of the most influential wine magazines in the world, "The Wine Advocate".

The renowned wine critic Monica Larner reviewed the two Prosecco Superiores. She has been the director of the Italian edition of the guide "The Wine Advocate" since 2013: the guide is a true authority in the world of wines at an international level and is headed by Robert Parker, the wine critic guru.

Monica Larner gave Prosecco Superiore Bisol Crede Brut and Molera Extra Dry the following evaluations after the tastings: 

Crede Brut 90 points
"Bisol's 2016 Valdobbiadene Prosecco Superiore Crede Brut is a delightfully sharp and delineated wine with crisp citrus notes followed by white peach, Granny Smith apple and tangy lime. The wine refreshes the palate just as soon as you take your first sip. The mouthfeel is lean and streamlined, with lots of spicy bubbling on the close."

Molera Extra Dry 89 points
"The 2016 Valdobbiadene Prosecco Superiore Molera Extra Dry has that one extra year of age on it that makes all the difference. The wine presents tangy aromas of candied orange peel, bitter almond and canned peach. The wine rests on the palate with soft, foamy effervescence. There is more density and richness here."

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Il Cartizze Bisol tra le migliori cinque etichette di Prosecco per il magazine The Drinks Business e Medaglia d’oro per the Wine Enthusiast

Il Cartizze Bisol si conferma una delle etichette più apprezzate della Cantina Bisol e del Prosecco DOCG in generale. Il Magazine The Drinks Business, ad esempio, lo ha recentemente citato in un articolo dedicato ai migliori cinque Prosecco Superiore tra le 10 e le 40 sterline, definendo il Cartizze la più raffinata espressione del Prosecco e raccontando l’esclusività del territorio di produzione e le sue caratteristiche uniche.

The Wine Enthusiast, invece, attraverso Kerin O’Keefe - la famosa redattrice e assaggiatrice dei vini italiani per la prestigiosa rivista americana - ha premiato il Cartizze 2017 con ben 90 punti, descrivendolo con “delicati sentori di banana, caprifoglio e frutti tropicali; un palato asciutto che ricorda la pesca bianca matura, l’ananas e un pizzico di crema alla vaniglia insieme a una mousse setosa”.

The Drinks Business ha ribadito come, nonostante la caratteristica del Cartizze sia una certa dolcezza, il Cartizze Dry Bisol abbia una buona acidità e senza quindi risultare stucchevole e al contrario, si dimostri incredibilmente fresco: “al naso note di miele, composta di mele e un tocco di buccia di limone, in bocca regala una sensazione di pienezza e di cremosità data da un fine e persistente perlage”. Il consiglio di The Drink Business è di gustarlo da solo o di accompagnarlo con formaggi, sorprendentemente anche con il “blue cheese”, spesso difficile da abbinare.