Bisol, understanding the different designations of prosecco

There are many great stories in wine, such as the Bisol family, who can point to an ancient document that testifies they were already involved in winegrowing in S. Stefano di Valdobbiadene as early as 1542. Today in Valdobbiadene, Bisol specializes in making Prosecco Superiore DOCG, from grapes grown under what locals term “heroic viticulture” the steep hills of Valdobbiadene. Today, Gianluca Bisol has assumed the role of president and CEO while his brother, Desiderio, holds the position of chief enologist and technical director; together, the pair are responsible for a range of organically farmed and internationally recognized Valdobbiadene Superiore DOCG crus. We caught up with the charming Gianluca to take a short masterclass in Prosecco and a way of life every afternoon across Italy. #prosecco #sparklingwine #wineeducation
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[@paulakelly9685]

Awesome intro into prosecco Tony. Can't wait for all the great Italian wines coming this year! My Italian section at Metro Liquor is bursting at the seams ... see you there!

[@killerjones1]

Great background here, Anthony. I did not know that their Glera grapes on the Jeio were from the Valdobbiadene area, but bottled as Prosecco DOC. Very quaffable - the only wine I never decant. Appreciate the interview.

[@hubrisonics9517]

Which amari are made in the Prosecco region?