About this wine
Vineyard and terroir
The fruit is grown at 280 m on south-facing sites. Bisol has 50 ha of vineyards, most of them in the Cartizze area among the steep hills of Conegliano Valdobbiadene.
Vinification
The grapes are harvested in September. Both varieties undergo a short cold maceration on their skins before fermentation. Primary fermentation takes place in stainless-steel tanks, followed by secondary fermentation in sealed, chilled autoclaves using the Charmat method.
Tasting profile
The aroma is richly layered, while the palate is elegant and equally complex.
Label / history
The Jeio range takes its name from Desiderio Bisol, whom his wife called Jeio. He revived the family business after World War I and played a major role in its growth. Bisol is family-owned, with a history dating to 1542.
