Local Wine Tasting Experience in Verona City Center
Discover four wines from Verona & Veneto region with local pairings in a wine bar located in the city center. A sommelier will provide insights in a fine tasting experience.
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 in the header is our own.
In the glass
Aroma: ripe pear, white peach, elderflower, light honey
Palate: soft peach, melon, rounded acidity, delicate foam
Extra Dry in Prosecco parlance is slightly sweeter (12-17 g/l residual sugar) than Brut. Relio is a soft, fruit-forward style with rounded acidity, suited to lighter food pairings and aperitivo moments.
What it pairs with
-
Prosciutto di San Daniele
Light sweetness of the wine complements the delicate salt-and-fat balance of the cured ham. -
Fresh strawberries
Classic Prosecco Extra Dry and strawberry pairing; the sweetness levels align. -
Light summer salad
Fruit-forward softness pairs well with citrus-dressed green salads.
How to serve Bisol Relio Valdobbiadene Prosecco Superiore Extra Dry
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. Prosciutto di San Daniele, Fresh strawberries, Light summer salad. Match the wine's structure to the dish's fat and salt.
History
Relio was introduced to address consumer demand for the historically popular Extra Dry category, which remains the best-selling Prosecco style. Bisol's version uses pure Glera from hillside plots for a clean, approachable expression of the appellation.
- 2005: Bisol releases Relio as a dedicated Extra Dry Valdobbiadene DOCG label.
Facts
- Producer
- Bisol 1542 · visiting guide
- Grapes
- Glera
- Classification
- Valdobbiadene Prosecco Superiore DOCG
- Oak
- No oak; Charmat method
- ABV
- 11.0%
- Price
- EUR 13-18 at retail
- Drinking window
- 1-3 from vintage
- First vintage
- 2005
Frequently asked about Bisol Relio Valdobbiadene Prosecco Superiore Extra Dry
What does Bisol Relio Valdobbiadene Prosecco Superiore Extra Dry taste like?
On the nose, ripe pear, white peach, elderflower, light honey. On the palate, soft peach, melon, rounded acidity, delicate foam. Structurally light-bodied, medium acidity with a soft and fruity finish. Extra Dry in Prosecco parlance is slightly sweeter (12-17 g/l residual sugar) than Brut. Relio is a soft, fruit-forward style with rounded acidity, suited to lighter food pairings and aperitivo moments.
When should I drink Bisol Relio Valdobbiadene Prosecco Superiore Extra Dry?
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 Relio Valdobbiadene Prosecco Superiore Extra Dry?
Prosciutto di San Daniele is the canonical pairing. Other strong matches include Fresh strawberries and Light summer salad. Light sweetness of the wine complements the delicate salt-and-fat balance of the cured ham.
What grapes are in Bisol Relio Valdobbiadene Prosecco Superiore Extra Dry?
The blend is Glera. The wine is classified as Valdobbiadene Prosecco Superiore DOCG.
Tags
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