Bisol Jeio Prosecco Rosé Brut Millesimato DOC
ビゾル ジェイオ プロセッコ ロゼ ブリュット ミッレジマート DOC
Bisol
Glera · Pinot Nero
About this wine
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.
A friendly, fruit-forward introduction to Prosecco Rosé — light, pretty, and easy to love.
Sommelier's Note
"One of the more elegant Prosecco Rosés on the market — the Pinot Nero adds real structure rather than just color."
Food Pairings
An ideal aperitif and pairing for canapés and light appetizers; also complements meaty or oily fish, and works beautifully with sashimi such as red seabream (tai) where the wine's acidity mirrors a light vinegar dressing.
When to drink it
Aperitif, celebrations, brunch, gifting
Specs
- Grape Varieties
- Glera, Pinot Nero
- Style
- Sparkling, Rosé
- Alcohol
- 11.5%
- Price Range
- ¥2,700-3,800 (reference estimate based on Japanese retail listings; actual prices vary by retailer and vintage)
Terroir & Winemaking
Produced under the Prosecco Rosé DOC (established 2020) from Glera (c.85%) and Pinot Nero (c.15%); secondary fermentation via the Martinotti (Charmat) method; released as a millesimato (single-vintage) wine.
Frequently Asked Questions
- What grapes are used in Jeio Rosé?
- Approximately 85% Glera and 15% Pinot Nero, in line with the Prosecco Rosé DOC rules introduced in 2020.
- What does Jeio Rosé taste like?
- Wild strawberry, redcurrant and rose petal aromas lead to a fresh, well-balanced palate with a crisp, clean finish and fine, persistent bubbles.
- Is Jeio Rosé vintage-dated?
- Yes, unlike the standard Prosecco Rosé DOC rules that permit NV release, Bisol releases Jeio Rosé as a millesimato (single-vintage) wine.
- What food pairs well with Jeio Rosé?
- It works well as an aperitif with canapés, with meaty or oily fish, and with lightly vinegared dishes such as sashimi.
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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 Jeio Prosecco di Valdobbiadene Superiore Brut DOCG
SparklingGlera · Chardonnay · Pinot Bianco · Verdiso
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.
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.