This is a vineyard with very varied terrain, whose vines grow at some of the highest altitudes in the Denomination and where cultivation and the harvest are carried out in the extreme conditions of heroic viticulture. This Millesimato (“Vintage Wine”) comes from predominantly limestone soil, in one of the coolest areas of the Denomination. This gives rise to a Prosecco Superiore that expresses all the intrinsic quality of these hills.
The Glera grapes from the 2018 vintage, picked in our Campea vineyard, display a delicate balance between fragrance and minerality.
A refined Prosecco Superiore that comes from the largest vineyard owned by Bisol1542: 8 hectares of vines in the hamlet of Campea, expertly nurtured by hand, which benefit from perfect exposure to sunlight and an excellent microclimate.
The result is a Prosecco Superiore that succeeds in expressing the full potential of this hilly, winemaking region.
To enjoy the full, rich bouquet of this wine, the ideal glass would be a cross between a flute and a tulip glass, which gives a more generous "chamber" in which to savour the aromas.
Prosecco Superiore is best enjoyed at a temperature between 6°C and 8°C. One way to achieve this is to place the bottle in a bucket filled half way with water and ice. As the wine gently warms in the glass, it "opens up" to reveal its aromatic qualities.
A bottle of Prosecco Superiore is best stored in a cool, dark, dry environment with a steady temperature between 12°C and 15°C. For the first year, it is best to store the bottle vertically, after which it can be kept horizontal to help the flavours to develop.
How many bubbles are there in a glass of prosecco? A million! This is the conclusion of the first scientific study on the question, which was carried out by Gérard Liger-Belair and published in the peer-reviewed publication The Journal of Physical Chemistry B.
Prosecco Superiore should be enjoyed young. It best expresses its qualities between 12 and 24 months after bottling. The fruity, perfumed flavours of the younger wine develop with time, ripening and becoming more evidently vinous.