Enoteca Bisson 2017 Bianco Frizzante, Tre Venezie IGT
Item Number: 12083
Sub Region: Veneto
Appellation/AVA: Tre Venezie IGT
Grape(s): 100% Glera (Prosecco)
Type: Wine - Sparkling
Bottle Size: 750 ml
Closure: Crown Cap
Alc by Vol(%): 11
Residual Sugar(g/L): 2g per L
Soil Type: Glacial deposits from the Dolomites
Winemaker Notes: Enoteca Bisson was born in 1978 when Pierluigi Lugano fell in love with the wines of the Ligurian coastline. He began as a trader in small lots of bulk wine, later became a wine merchant and finally a grower in his own right. He now splits his time between his busy wine shop in Chiavari, the wine cellar and his vineyards.
Lugano is a serious student of oenology and is an expert on the local grape varieties. His passion extends to the preservation of local traditions and this is reflected in the distinctive character and personality of his large range of wines from the Cinque Terre region. He works hand in hand with local growers from pruning to harvest, then carefully vinifies the different lots of grapes.
Terroir Notes: While most of the more commercial wine labeled as Prosecco is sourced from flat, machine-worked vineyard land in the plains below the foothills, the wine sourced from the Valdobbiadene appellation is from steeply-sloped hillsides in the series of valleys ranging east from the village. The soil is composed of glacial deposits from the Dolomites. Due to the landscape, all of the vines must be worked by hand at every stage of the growing season, including harvest. Yields for standard DOC Prosecco are permitted up to 180hl/ha, while the DOCG around Valdobbiadene limits production to 135hl/ha. Average vine age is around 40 years, which is maintained by only replacing vines that have become too old or sick to continue production.
Winemaking Notes: For many years now, Lugano has worked with his good friend Eli Spagnol of Torre Zecchei in the elite Valdobbiadene district of the Veneto, tailoring the production of a racy, vivid, beautifully brisk (declassified) Prosecco to Rosenthal Wine Merchant’s exacting specifications. The manual harvest usually occurs towards mid-September, when potential alcohol levels are around 9.7% - the ideal level for Prosecco. After the fruit enters the cuverie, a pneumatic press slowly crushes the fruit. Alcoholic fermentation takes place in stainless steel vats and lasts approximately ten days, with one racking halfway through to remove the gross lees. Over the next three months, the wine rests in steel tanks, with an occasional racking as needed.
To take the wine from the still base to frizzante, the Charmat method is employed, where a secondary fermentation in tank provides the pressure to the wine prior to bottling. Made using careful temperature regulation in order to preserve delicacy and freshness, the wine is bottled with just two grams per liter of residual sugar.
Read more here: Bisson Glera Explained .
Tasting Notes: In a sea of vapid, overly sweet Prosecco, this frizzante stands out proudly. Clean, bright, and refreshing, it presents notes of acacia honey, white flowers, crunchy green apples, and tart nectarines atop a subtly mineral underlay.