Tiny Bubbles

Raise a toast to the arrival of spring with the light, tasty bubbles of Prosecco. The Italian sparkling wine is a worthy addition to your table this season, as much at home with lighter patio fare as it is with more formal dinner parties.

Considered Italy’s answer to French Champagne, Prosecco has surged in popularity as a less-expensive alternative for sparkling wine. Glera is the dominant grape, comprising at least 85 percent; other grapes allowed are Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga, Chardonnay, Pinot Bianco, Pinot Grigio and Pinot Nero. Styles range from sparkling (spumante) to semisparkling (frizzante) and even some still (tranquillo) wines.

Columbians can find three classes of Prosecco: the unprotected IGT-Veneto designation, a cheaper wine of varying quality; DOC, produced in the Veneto and Friuli Venezia Giulia regions; and DOCG Superiore, the premium Prosecco that comes only from the hillside vineyards of Treviso between the towns of Conegliano and Valdobbiadene.

Bisol Crede is a delightful Prosecco Superiore from Valdobbiadene. A blend of Glera, Pinot Bianco and Verdiso, it is an elegant, smooth sparkler with an abundance of perlage — minute, persistent bubbles that give it a long-lasting, refined effervescence.

The name Crede reflects the terroir of the Valdobbiadene hillside vineyards, a clay-laden earth with a subsoil of marine sandstone known as crede. Without the challenges of aridity, the sun-kissed soil enriches the grapes with noble acids, varietal aromas and fruitiness, well suited for premium Prosecco.

The pale, yellow-green wine has a delicate floral aroma of wildflowers with a hint of fruit. The soft flavor of apples and pears carries a trace of lemon blossom; refreshing acidity gives it a clean finish.
A Sparkling History
The Bisol family has been making wine in Valdobbiadene since 1542 — long before Dom Pérignon began working on the problem of exploding bottles in the wine cellars of Champagne. The Prosecco is produced via the traditional Italian charmat method, using two cold fermentations in pressurized, sealed steel tanks before bottling.

The Bisol winery took root in 1875, its cellar carved into a cave that maintains its wines in a constant temperature range of 50 to 59 degrees. Winery visitors may view historic bottles on display in what the family calls their sancta sanctorum of living rock. For 21 generations, the family business has steadily grown, becoming a leading voice in the promotion of Prosecco, particularly since the export boom of the 1990s.

Bisol is one of the few winemakers in the area to manage all phases of the winemaking process, from vineyard selection to final bottling, as well as marketing and sales. Last October, Wine & Spirits magazine named Bisol one of its 100 Wineries of the Year, and awarded Crede Valdobbiadene Prosecco Superiore DOCG a 92-point score.

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