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Profile
Structure
Drinking window
Best 1 to 3 years from vintage.
vintage1 yrs3 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, light pear, fresh herb
Palate: crisp fruit, medium acidity, clean mineral, dry finish
Jeio is the accessible everyday Brut tier from Bisol 1542, positioned below the premium Crede multi-varietal and the Rive expressions. The Glera-dominant blend with minor Verdiso and Bianchetta adds a touch of aromatic complexity to a clean, food-friendly Brut.
What it pairs with
- Cicchetti veneziani (Venetian bar snacks) Light, clean Brut Prosecco Superiore is the universal aperitivo at any Venetian bacaro.More wines for aperitifs and small plates →
- Grilled asparagus di Bassano The local white asparagus from the Bassano del Grappa area pairs naturally with Valdobbiadene DOCG Brut.More wines for vegetables and salads →
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 Jeio 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. Cicchetti veneziani (Venetian bar snacks), Grilled asparagus di Bassano. Match the wine's structure to the dish's fat and salt.
History
Jeio was introduced to offer a lighter, more casual entry point to the Bisol range than the flagship Crede. Priced slightly below Crede, Jeio uses fewer secondary varietals and a standard Charmat contact time for a simpler but consistent Valdobbiadene DOCG Brut expression.
- 2001Bisol introduces Jeio as an accessible Brut below the flagship Crede multi-varietal.
Facts
- Producer
- Bisol 1542 · visiting guide
- Grapes
- Glera (85%), Verdiso (10%), Bianchetta Trevigiana (5%)
- Classification
- Valdobbiadene Prosecco Superiore DOCG
- Oak
- No oak; standard Charmat method
- ABV
- 11.0%
- Price
- EUR 12-17 at retail
- Drinking window
- 1-3 from vintage
- First vintage
- 2001
Frequently asked about Bisol Jeio Valdobbiadene Prosecco Superiore Brut
What does Bisol Jeio Valdobbiadene Prosecco Superiore Brut taste like?
On the nose, white peach, citrus blossom, light pear, fresh herb. On the palate, crisp fruit, medium acidity, clean mineral, dry finish. Structurally light-bodied, medium acidity with a clean and direct finish. Jeio is the accessible everyday Brut tier from Bisol 1542, positioned below the premium Crede multi-varietal and the Rive expressions. The Glera-dominant blend with minor Verdiso and Bianchetta adds a touch of aromatic complexity to a clean, food-friendly Brut.
When should I drink Bisol Jeio Valdobbiadene Prosecco Superiore Brut?
Drink 1-3 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Bisol Jeio Valdobbiadene Prosecco Superiore Brut?
Cicchetti veneziani (Venetian bar snacks) is the canonical pairing; Grilled asparagus di Bassano is the other strong match. Light, clean Brut Prosecco Superiore is the universal aperitivo at any Venetian bacaro.
What grapes are in Bisol Jeio Valdobbiadene Prosecco Superiore Brut?
The blend is Glera (85%), Verdiso (10%), Bianchetta Trevigiana (5%). The wine is classified as Valdobbiadene Prosecco Superiore DOCG.
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