Features
Name:
Belstar Prosecco DOC Brut
Terrain:
predominantly clay and sandstone-rich
Cellar
E' from the steep hills of Valdobbiadene comes the Bisol dream: to create the purest interpretation of Prosecco Superiore. Five centuries of history, a family tale spanning 21 generations with an innate love for the land and wine. After the Second World War Desiderio - affectionately called Jeio by his wife - travelled in the saddle of his red Moto Guzzi through the hills of Valdobbiadene and Conegliano in search of the best land to buy, so that his wines could encapsulate the characteristics of these different but complementary terroirs of the 1920s, thanks to Desiderio Bisol, Eliseo's son. In every bottle of Bisol Prosecco Superiore lies the history of a family that has been cultivating vines in the Valdobbiadene area since 1542 and that of a land that is as generous as it is difficult to work because of the conformation of its hills. Every Bisol Prosecco Superiore has its own unique identity, given by the decision to differentiate Prosecco Superiore according to the type of terroir from which it originates. Because the grape variety that gives rise to Prosecco Superiore, the Glera, is one of the most sensitive to variations in soil and microclimate.
Description
Prosecco Brut Bel Star is obtained from the Charmat Method sparkling process of Glera, Verdisio and Chardonnay grapes that are harvested by hand in vineyards located on soils rich in clay, which allows the vines to not suffer from water stress and to have grapes that are rich in aroma but always balanced by excellent acidity. It is the ideal bubbly for convivial occasions thanks to its exuberant and energetic accent.
Organoleptic characteristics:
Straw yellow in colour, with a very fine perlage. The bouquet profile is particularly refined and intense, with aromas of white flowers, wild flowers and fruity aromas of apple and pear, with very pleasant mineral notes. On the palate it is lively and balanced, with intense aromas and a long, persistent finish
Storage time:
2-3 years
Vinification
The grapes are gently pressed, fermented in temperature-controlled steel tanks and then re-fermented and matured for a few months in autoclaves before being bottled.
Acknowledgements
NV Red Prawn 
