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.
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
- 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