Bisol Valdobbiadene Jeio Brut

It is produced with grapes selected from the hills of Conegliano, terroir from which its minerality and dry extract derive, and from those of Valdobbiadene, which give crunchiness, acidity and freshness. A particularly stimulating Prosecco on the palate and rich in malic acid. In addition to Glera, there are parts of Verdiso and, to a lesser extent, Pinot Blanc and Chardonnay. Extreme care in maceration and pressing, i.e. the stay of the must with the skins overnight at low temperature, allows the best expression of the varietal aromas, enhancing the aroma, the fruity flavor and the flavor.