About this wine
Vineyard and terroir
The grapes are selected from organically farmed vineyards in Conegliano and Valdobbiadene and harvested by hand.
Vinification
Before fermentation, the grapes undergo one night of skin-contact cryomaceration at very low temperature to emphasize varietal character and intense fruit aromas. Primary fermentation takes place in stainless-steel tanks at 15–16 °C for 7–10 days. Secondary fermentation follows for 15 days in sealed, chilled autoclaves.
Tasting profile
Fresh and lively, with intense fruit aromas.
Label / history
The Jeio range takes its name from Desiderio Bisol, whom his wife called Jeio. He revived the family business after the First World War and played a major role in its growth and reputation.
