Still nowadays, as it was in the past, the company makes the quality of its own territory its best strength and added value.
The vineyards managed by the company are 20 small farms, located in the areas most committed to the denomination. The finest part is the hectare managed at the peak of the Cartizze hill, the most precious Italian vineyard. Through a cyclical generational renewal, Bisol carry on handing down from father to son: a strong familiar unity which gives the company further strength.
The re-discovery of the value of life and the passing of time, agriculture which the origin of everything, the spontaneity and the non forced growth: the Biologic and Biodynamic choice.
The grape harvest is rigorously by hand, with a careful selection of the grapes.
The Pressing: the soft gentle method allows to obtain only the nectar of the pulp.
The Fermentation: the use of local yeasts is privileged, there multiplied through pied de cuve, which is a measure of nutrients, sugar and yeasts. Each vineyard is fermented in separated steel tanks.
The wise assembling of the wines coming from the first fermentation, the result of separated wine-makings
The Draught: it is made some months after the grape harvest. The wine is bottled and it is ready for the second fermentation, the one that gives birth to the bobbles.
To activate the so called "foam taking", as a draught liqueur, privileging the use of our must preserved during the grape harvest.
The Refining: the euphoria taken from the foam ends, during that the yeasts have transformed sugar and alcohol in carbon dioxide, now it's time to refine. The autolysis if yeasts which dissolve releasing perfumes and tastes. The bottles rest for 30 months at least.
The presence of the Bisol family in the heart of the historical prosecco production area, that is to say the territory named “Chartice”, is witnessed since the XVI century.
Nowadays Bisol Agricultural Company vineyards are positioned on 20 estates among the hills which go from Valdobbiadene to Conegliano, the most adapt area to the denomination.
A territory divided in multiple small pieces, in fact the average extension of each property is little more than one hectare. These are productive realities in which the different phases of the production are often made by different small companies.
The knowledge of these peculiarities of the territory allows to comprehend the importance of Bisol added value: one of the very few agricultural companies which manages directly the entire production processes, from the careful choice of the ground to the bottling. This allows always to guarantee the best quality thanks to the rigorous controls.
An exclusive uniqueness is the estate on the top of the Cartizze hill: an area of particular value thanks to the continuous ventilation and the sandy nature of the ground. 140 owners divide the 106 hectares of the Cartizze hill, and the value of the ground has reached very high quotations: more than 2,5 million of Euros per hectare.
When you go in Paltrinieri Wine Cellar you immediately meet the balanced contrast between the ancient traditions and modern production techniques. The fundamental processes of the local wine making traditions are here interpreted scrupulously within a context that respects the strictest normatives as it concern the environment protection and the wealth of the consumers.
The Zorzettig brothers Marco and Massimo, who have long wine making traditions, are facing the new world of the microbreweries with the purpose of giving value to the own property seeds: 14 hectares of barley for the production of malt and nearly 2 hectares of wheat to produce the white beer (wizen). It is not a coincidence that the brewery is in San Pietro al Nastione: there water gushes from the Mia Mount, it is pure and uncontaminated, this is a very important factor to determine the quality of the beer. The brewery is fully energetically independent: the energy used for the production comes directly from renewable sources.
I am looking for La Marchietta sparkling wine. Made in italy. We had a bottle while on our honeymoon in anacapri at mama giovanna restaurant. We loved it and are looking to buy in the usa. Any help? Leggi la risposta
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