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Wine: Sparkling
Region: Veneto
Winery: BISOL


Bisol “Jeio” Prosecco DOCG was born in a UNESCO World Heritage Site: the hills between Conegliano and Valdobbiadene. Here, the Glera grapes can ripe fully to produce the best Proseccos on the market. 

The hills where Bisol “Jeio” is made are 200 meters a.s.l., providing an high diurnal range that helps to retain the acidity in the grapes.

Colour: brilliant, bright straw yellow with a fine and lively perlage.
Aromas: elegant and pleasant with an enjoyable fruitiness and nuances of ripe yellow fruit.
Taste: Its marked fruitness dominate the mouthfeel, with a vibrant acidity that encourage a second sip of wine.

Grapes: 85% Glera, 15% other permitted white varieties .

Ageing: 6 months on fine lees (Martinotti method).


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.

Bisol winery is one of the keeper of the Valdobbiadene territory that is fragile and prone to abandonment. The steep vineyards need a unique care, all the work is hand-operated and the operational costs are higher than in flat land vineyards .


Wine pairing notes

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.

Where to buy