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Profile
Structure
Drinking window
Best 1 to 4 years from vintage.
vintage1 yrs4 yrs8 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: white peach, citrus blossom, fresh almond, mineral
Palate: green apple, lemon, chalk, pear
The flagship multi-varietal Valdobbiadene Brut from Bisol. 'Crede' refers to the clay-limestone (crete) soils of the Valdobbiadene hills. Inclusion of indigenous Verdiso, Perera and Bianchetta adds aromatic complexity absent in single-varietal Prosecco.
What it pairs with
- Fritto misto di mare Crisp acidity and fine perlage cut through fried seafood perfectly.More wines for shellfish and oysters →
- Crostini with anchovy and butter Salt and fat of anchovy are balanced by the wine's fruit and effervescence.More wines for fish →
- Artichoke risotto Mineral character complements the earthy bitterness of artichoke.More wines for risotto →
With cheese
Casatella Trevigiana
Local tradition Qualigeo says Casatella goes well with white and sparkling wines such as Conegliano Valdobbiadene Prosecco. The cheese is soft, sweet and milky, and a dry Valdobbiadene's acidity and fine bubbles cut the creaminess between bites.
Montasio
Local tradition Qualigeo lists Prosecco DOP among the wines of the Montasio zone that it is paired with. Young Montasio is milky and soft; a dry Prosecco's acidity and bubbles lift that richness and leave the mouth clean.
Schiz
Our pick Schiz is browned in butter, finished with cream and eaten with polenta. A dry Valdobbiadene brings acidity and fine bubbles that cut the butter and cream and leave the plain milk flavour clear.
How to serve Bisol Crede Valdobbiadene Prosecco Superiore Brut
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a tulip flute , the bowl shape rewards the wine's structure.
- Pair with. Fritto misto di mare, Crostini with anchovy and butter, Artichoke risotto. Match the wine's structure to the dish's fat and salt.
History
Crede was conceived as Bisol's statement cuvee for the Valdobbiadene DOCG, incorporating the estate's indigenous varieties beyond Glera. The name references the local term for the clay and limestone soils that define the sub-zone's mineral character.
- 1988Bisol launches Crede as a multi-varietal brut blending Glera with Verdiso, Perera and Bianchetta.
Facts
- Producer
- Bisol 1542 · visiting guide
- Grapes
- Glera (90%), Verdiso (5%), Perera (3%), Bianchetta Trevigiana (2%)
- Classification
- Valdobbiadene Prosecco Superiore DOCG
- Oak
- No oak; extended Charmat method
- ABV
- 11.5%
- Price
- EUR 15-22 at retail
- Drinking window
- 1-4 from vintage
- First vintage
- 1988
Frequently asked about Bisol Crede Valdobbiadene Prosecco Superiore Brut
What does Bisol Crede Valdobbiadene Prosecco Superiore Brut taste like?
On the nose, white peach, citrus blossom, fresh almond, mineral. On the palate, green apple, lemon, chalk, pear. Structurally light-bodied, high acidity with a clean and precise finish. The flagship multi-varietal Valdobbiadene Brut from Bisol. 'Crede' refers to the clay-limestone (crete) soils of the Valdobbiadene hills. Inclusion of indigenous Verdiso, Perera and Bianchetta adds aromatic complexity absent in single-varietal Prosecco.
When should I drink Bisol Crede Valdobbiadene Prosecco Superiore Brut?
Drink 1-4 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Bisol Crede Valdobbiadene Prosecco Superiore Brut?
Fritto misto di mare is the canonical pairing. Other strong matches include Crostini with anchovy and butter and Artichoke risotto. Crisp acidity and fine perlage cut through fried seafood perfectly.
What grapes are in Bisol Crede Valdobbiadene Prosecco Superiore Brut?
The blend is Glera (90%), Verdiso (5%), Perera (3%), Bianchetta Trevigiana (2%). The wine is classified as Valdobbiadene Prosecco Superiore DOCG.
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