Author Virginia Woolf was of the opinion that “One cannot think well, love well, sleep well, if one has not dined well.” The same principle can also be applied to the world of Prosecco, where a hierarchical pyramid establishes the quality of the best bottles, thus guiding consumers in their choice. At the base of the pyramid is DOC Prosecco, which is crafted in lowland vineyards, while the center of the pyramid features Prosecco Superiore, protected by the DOCG designation and produced in the areas of Asolo and Conegliano-Valdobbiadene. Sitting at the top of the pyramid is Prosecco Superiore di Conegliano-Valdobbiadene, with a special mention for Rive and Superiore di Cartizze varieties – Cartizze being the area’s most hallowed hill, located in northern Italy between the Dolomites and Venice.
To get to know the area better, we visited the historic Bisol winery, which has been producing local wines since 1542. Desiderio Bisol showed us the vineyards, which sit on a steep slope, explaining to us that it is precisely this feature that allows the Glera grapes – the main variety used to craft Prosecco – to be perfectly exposed to the sun, and therefore achieve optimal ripeness. Here, the grapes are exclusively hand-picked, due to the precipitous incline of the land and in order to maintain their high quality. Just as important is the composition of the soil, which Bisol assesses with a boundary that labels the types of land from which the grapes hail: whether calcareous, marly, or sandy, they produce wines that directly reflect the terroir.
Aperitif or dinner?
Depending on the residual sugar content, you can pop open some Prosecco Superiore for an aperitif or serve it with any meal, dessert included. The driest varieties, such as the Extra Brut, are excellent with raw fish, but the Brut is the most versatile: try it with seafood, roasted fish, fresh cheeses, savory pies, and vegetarian recipes; the Extra Dry is highly recommended for an aperitif, but it’s also exquisite with legume-based soups and fresh salads with fish, eggs or meat; the Dry is the sweetest version: it is historically served in the region of Veneto with Italian cookies, but pairing it with sweet and sour or spicy fusion dishes is also a must.
And for a Spritz? Use the Bisol 1542 Prosecco Superiore Extra Dry Molera, mixing 2 1/2 ounces with 1 1/2 ounces of Aperitivo Select and 3/4 ounce of seltzer, finishing off with a few ice cubes and a green olive or a slice of lemon.