Bisol Jeio Prosecco di Valdobbiadene Superiore Brut DOCG
ビゾル ジェイオ プロセッコ・ディ・ヴァルドッビアーデネ・スペリオーレ ブリュット DOCG
Bisol
Glera · Chardonnay · Pinot Bianco · Verdiso
About this wine
Jeio is Bisol's second label, named after Gianluca Bisol's grandfather Desiderio 'Jeio' Bisol. This Valdobbiadene Prosecco Superiore DOCG Brut is built on a majority of Glera rounded out with small additions of Chardonnay, Pinot Bianco and Verdiso, fermented a second time in pressurized steel tanks using the Martinotti (Charmat) method. It shows bright green apple, citrus and ripe pear on the nose, with white flowers, fresh-cut grass and a subtle mineral, river-stone character on the palate — a fresh, crisp, food-friendly Brut with a creamy, persistent mousse.
An easy, reliable entry point into Bisol's range — bright, crisp, and never too sweet.
Sommelier's Note
"Jeio proves that Bisol's quality bar doesn't drop at the second label — it's one of the most dependable everyday Proseccos on the market."
Food Pairings
A versatile aperitif style: brunch fare, summer salads, raw seafood and sushi, fresh mozzarella, prosciutto, and seafood risotto all pair beautifully.
When to drink it
Everyday aperitif, brunch, casual celebrations
Specs
- Grape Varieties
- Glera, Chardonnay, Pinot Bianco, Verdiso
- Style
- Sparkling
- Alcohol
- 11.5%
- Price Range
- ¥2,500-3,500 (reference estimate based on Japanese retail listings; actual prices vary by retailer)
Terroir & Winemaking
Produced via the Martinotti (Charmat) method with secondary fermentation in pressurized stainless steel tanks; non-vintage; best served chilled around 6-8°C in a flute or tulip glass.
Frequently Asked Questions
- What is Jeio's relationship to Bisol?
- Jeio is Bisol's second label, named after family patriarch Desiderio 'Jeio' Bisol, offering an accessible, everyday expression of the estate's Prosecco Superiore style.
- What does Jeio Prosecco Brut taste like?
- Bright green apple, citrus and ripe pear aromas with white floral and grassy notes, a creamy persistent mousse, and a crisp, dry finish with subtle mineral character.
- What food goes well with Jeio Brut?
- It is a versatile match for sushi, raw seafood, tempura, prosciutto, fresh mozzarella and seafood risotto, and also shines as a simple aperitif.
- Is Jeio Prosecco Brut vintage-dated?
- No, it is produced as a non-vintage (NV) wine, blended for consistency across years.
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Talk to the SommelierMore wines from this producer
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Bisol Jeio Prosecco Rosé Brut Millesimato DOC
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Introduced under the Prosecco Rosé DOC rules (in force since late 2020), Jeio's rosé blends roughly 85% Glera with 15% Pinot Nero vinified to extract delicate color, then undergoes secondary fermentation via the Martinotti (Charmat) method as a vintage-dated ('millesimato') wine. It shows a bright, coral-pink hue with a fine, persistent perlage, aromas of wild strawberry, redcurrant, rose petal and lily of the valley, and a fresh, well-balanced palate with a crisp, clean finish.
ビゾル プロセッコ・ディ・ヴァルドッビアーデネDOCG クレーデ
Bisol Prosecco di Valdobbiadene DOCG Crede
SparklingGlera · Pinot Bianco · Verdiso
Bisol Crede is a benchmark Prosecco Superiore DOCG, sourced from the steep, clay-rich vineyards of Valdobbiadene. The name 'Crede' refers to the local term for the clay-limestone soil that imparts a distinct mineral complexity to the wine. It is crafted primarily from Glera, blended with Pinot Bianco and Verdiso to enhance structure and aromatic depth. On the palate, it offers a refined, persistent perlage with vibrant notes of wild flowers, green apple, and pear, finishing with a crisp, elegant dryness that defines the premium quality of the Bisol estate.
ビゾル プロセッコ・ディ・ヴァルドッビアーデネ DOCG スーペリオーレ・ディ・カルティッツェ
Bisol Prosecco di Valdobbiadene Superiore di Cartizze DOCG
SparklingGlera
Cartizze is widely regarded as the 'grand cru' of Prosecco, sourced exclusively from the steep, sun-facing amphitheater of the Cartizze hill — a roughly 108-hectare plot in the heart of Valdobbiadene that the Bisol family has cultivated since 1542. Made from 100% Glera grown on well-drained sandy-marl soils at altitude, the wine is vinified in the classic 'Dry' style (moderately off-dry, around 17-25g/L residual sugar), producing a fine, creamy mousse with notes of ripe pear, apricot, white peach and meadow flowers, balanced by a chalky, savory minerality that distinguishes it from standard Prosecco.