Jeio Brut

Today the vineyards of the Bisol Farm are located in 20 farms immersed in the steep hills that from Valdobbiadene reach all the way to Conegliano, the most suitable areas of the Denomination. It is a very fragmented territory with small holdings, so much so that the average length of each property is just over a hectare. Furthermore, these are production realities in which the various phases of the supply chain (vinification, vinification and sparkling wine production) are often carried out by different companies. Knowledge of these peculiar aspects of the territory allows us to fully understand the importance of the added value of Bisol: one of the very few companies to directly manage the entire production chain, from the careful selection of the land to bottling. This always guarantees the maximum qualitative yield, since each phase determines the final quality of the product and requires constant and rigorous control. The farm managed on the top of the Cartizze hill is the master: a territory that winds along a steep hill ridge at 300 meters above sea level and enjoys splendid sunshine, as well as continuous ventilation that together with the sandy soil make it an area of ​​rare value. The 106 hectares of the Cartizze hill are divided between 140 owners, and the value of the land has reached dairy farm prices: over 2.5 million euros per hectare.

Bisol's Jeio Brut represents a high-quality sparkling wine expression from the heart of the Prosecco Superiore DOCG production area. This Brut sparkling wine is the result of a meticulous selection of Glera grapes, the region's leading native vine, grown in the vineyards owned by the Bisol family and in those of historic suppliers located in the most suitable hills between Conegliano and Valdobbiadene. The crucial stage in the production of this Brut sparkling wine is refermentation in the autoclave, according to the Charmat or Martinotti Method. The base wine, to which a "liqueur de tirage" composed of selected yeasts and cane sugar has been added, is transferred to airtight stainless steel autoclaves. Here, the yeasts trigger a second fermentation that produces carbon dioxide, which remains trapped in the wine, giving it its characteristic effervescence. The internal pressure of the autoclave is maintained at optimal levels to ensure a fine and persistent foam. The duration of refermentation in the autoclave for Jeio Brut is carefully calibrated to achieve a balance between the freshness of the fruit and greater aromatic complexity resulting from the interaction between the wine and the yeasts. This period, generally longer than for basic Charmat sparkling wines, contributes to a greater finesse of the perlage and a better integration of carbon dioxide into the wine. At the end of the refermentation, the wine is subjected to a phase of tartaric and protein stabilization through refrigeration and filtration, to ensure its clarity and stability over time. Subsequently, the "liqueur d'expédition" is added, whose composition and dosage determine the final residual sugar and therefore the "Brut" category of the sparkling wine, characterized by a low residual sugar content (generally less than 12 grams per liter), which enhances its natural acidity and freshness.

Bisol's Jeio Brut appears in the glass with a bright straw yellow color and a fine and persistent perlage. On the nose it expresses an elegant and fragrant bouquet, with hints of white flowers, green apple, pear and delicate citrus notes. On the palate it is dry, fresh and lively, with a pleasant acidity that balances its softness and a good aromatic persistence that recalls the fruity notes perceived on the nose. This Brut sparkling wine is particularly appreciated as an aperitif, thanks to its freshness and vivacity, but it pairs with versatility with a wide range of dishes, from light appetizers to delicate first courses based on fish or vegetables, up to second courses of steamed fish or white meat.

Serving temperature 6°- 8°C

Region: Veneto

Alcohol content: 11,5%

Volume: 75 cl.

Winery: Bisol

Grape: Glera

Name: Valdobbiadene DOCG

Pairing: Light appetizers, First courses based on fish or vegetables, Second courses of steamed fish, White meats

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