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Bisol winery was born in 1542, so it has a long history of winemaking and attention to the territory. The steep slopes of Valdobbiadene are the best site to grow Glera for Prosecco DOCG production.
Chinese dishes that include western wine among the ingredients are still rare. In this case the “Jeio” Valdobbiadene Prosecco Superiore D.O.C.G. Brut has been used since it is the same wine selected to pair the recipe. The lemon and lime character of Jejo wonderfully combines with this dish dominated by the citric tones (yet not too acid) of the simmer lemon paste that contains old tangerine peels. The freshness and liveness of “Jeio” , with its elegant and vivacious perlage, is an effective good palate cleanser after the tasty bites of the fried fish. The wine’s hints of pears enhance the rich, creamy flavour of the sablefish.