Kerin O’Keefe, journalist of the popular industry magazine Wine Enthusiast, after having tasted blindly over 100 labels of Prosecco Superiore including a selection of Bisol wines, has reviewed and attributed in the Buying Guide of the December issue of Wine Enthusiast as many as 94 points to Private Cartizze re–fermented in the bottle zero dosage, 92 points to Crede Prosecco Superiore di Valdobbiadene DOCG and 90 points to Valdobbiadene Superiore di Cartizze DOCG.
«A very important goal for Bisol and for Prosecco Superiore in general, a Lifestyle Symbol of international success, which for the first time reached the same score of known sparkling wines, such as Franciacorta and Trento DOC» Gianluca Bisol, Chairman and CEO, said. »Cartizze is a symbol, a precious hill, overlooking Santo Stefano di Valdobbiadene and quoted more than two and a half million euros per hectare: an exceptionally suited micro–territory, very steep and extremely spectacular».
The reviews by Kerin O’Keefe:
Private Cartizze re–fermented in the bottle zero dosage – 94 points
Produced only in small quantities, this new addition to the line of sparkling wines by Bisol is really remarkable. Fermented a second time in the bottle and with no dosage, it has hints of ripe apple, bread crust, cut herbs, minerals and citrus. It combines perfectly elegance, structure and depth with the pure pleasure of drinking it.
Crede Prosecco Superiore di Valdobbiadene DOCG – 92 points
Aromas of scented wildflowers and orchards of apple–worts emerge from this refreshing sparkling wine. At the palate it is lively and silky with notes of fresh green apple, juicy pear and lime along with a marked acidity and strong and persistent perlage. The finish is dry and clean.
Valdobbiadene Superiore di Cartizze DOCG – 90 points
Aromas of tropical fruits, spring flowers and white peach lead the smell of this bottled wine from a unique vineyard. The palate is rich with flavour of green apple, ripe pear and candied peel of citrus together with provocative acidity along with a frothy mousse.
Source: Bisol Public Relations Office
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10/12/2015
