Dedicated to Giustino Bisol, who founded the winery in 1950, this sparkling wine is the fruit of extensive trials and experiments with particular selections and techniques, from the vines to the bottle. The Giustino B. therefore embodies the living expression of our experience and determination in the search for the very best and of our passionate dedication to the grape itself (traditionally called Prosecco). After the first fermentation the wine matures in the big vats at a low temperature until spring and then it is transferred in the pressure-vats for the second fermentation. It remains with its yeast until the bottling that is carried on at the beginning of June. We suggest to drink it from September.
Glera (traditionally called Prosecco).
On the hills of the first Dolomitic ridges, in the northern part of the Province of Treviso, from selected grapes in the best crus of the upper Valdobbiadene hills.
The second part of September.
White vinification, that is to say without the skins, at a controlled temperature of 18°C (68°F).
Taking on of the Sparkle
In the first spring after harvesting, trought slow refermentation in large sealed tanks at 12-14°C (approx. 54-57°F), remaining with the yeasts for approximately three months.
5-7°C (approx. 41-45°F), uncorking the bottle just before serving.
About 16 gr/Ltr.
Valdobbiadene Prosecco Superiore D.O.C.G. Area
The Valdobbiadene grape is grown in the northern part of the Marca Trevigiana in a zone extending from Colle Umberto to Valdobbiadene, the ancient zone of Valduplavensis, “...where the vine blossoms eternally...” (St.Venantius Fortunatus 535-603 AD).
Valdobbiadene is indisputably the most interesting vine-growing area in terms of quality and
indeed its vineyards have always produced the most prestigious and fragrant Prosecco Superiore.
“Vitis etiam provectioris aetatis facit uvas meliores et melius vinum, sed facit uvas pauciores proportione suae quantitatis quam juvenis”.
Alberto Magno (1193-1280)