Prosecco Superiore di Valdobbiadene is much more versatile than you think. It became famous as a bottle to pop open for aperitivo, or as an ingredient for a Spritz, but in Italy it’s also often consumed at the dinner table. “Depending on the sugar content,” Desiderio Bisol tells us, winemaker of the historical company Bisol1542, part of the Lunelli Group since 2014, “it can accompany any meal, from starter to dessert.” Whatever Prosecco Superiore you’re about to pop open, to taste it as its best, remember to serve it at a temperature between 6°C and 8°C, in a tulip glass, which has the perfect structure for best releasing the fragrant aromas.
There’s a Bisol1542 for any dish
The Valdobbiadene Prosecco Superiore Brut Relio Rive di Guia comes from the grapes from the best vineyards, steep and precipitous, selected to create a label aiming to pay homage to Aurelio Bisol, Relio to his friends, who spent his life among the rows of vines and contributed to the important growth of the family business. The elegant aromas of flowers and white fruits emerge on the palate, for a very balanced and fresh flavor. Try it, like the Crede, another Bisol1542 brut label, with fish starters, vegetarian dishes and seafood; it's also irresistible with oysters.
The Valdobbiadene Prosecco Superiore Brut Crede grapes come from clay soils to create a sparkling wine with intense aromas, which upon tasting reveals its great sapidity. At the table, it goes well with shellfish and roasted fish, but should also be tried with two of Italian cuisine’s symbolic dishes: spaghetti alla carbonara and pasta cacio e pepe.
Il Valdobbiadene Prosecco Superiore Jeio brut is delicate, with aromas of wildflowers and a pleasant minerality, balanced with the residual sugar; it’s the perfect version for aperitivo alla veneta, where sparkling wines accompany small morsels of fried fish, salami such as the traditional sopressa, vegetable bruschetta and frittatas. We love to pair it with a rich salad, like a Caesar salad. Also perfect to enjoy with typical international finger food and vegetarian dishes.
Il Valdobbiadene Superiore di Cartizze Dry has elegant aromas of wildflowers and fruit, such as pear, apple, and peach. It’s well-balanced in the mouth between sapidity and smoothness. These characteristics make the wine much more versatile than you might think. Tradition dictates pairing Prosecco Superiore Dry wines with desserts, such as biscotti or cream tarts, but they are also very interesting paired with sweet and sour, or mildly spicy dishes from international cuisine: try it, for example, with spring rolls, with wok-fried fish and vegetables or with dim sum; they’re most suited to both a baozi filled with vegetables and a shrimp shaomai.