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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, lime blossom, chalk, fresh herbs
Palate: citrus, mineral, green apple, flinty
The Rive di Campea sits at higher elevation than most Valdobbiadene Rive sites. The altitude emphasises acidity and mineral character, producing one of the zone's most vertically inclined expressions.
What it pairs with
- Oysters Flinty minerality and racy acidity are the classic match for raw oysters.More wines for oysters →
- Sea bass tartare The citrus and chalk thread lifts delicate raw fish without masking it.More wines for sea bass →
- Grilled zucchini with lemon oil Herb and citrus notes align with grilled vegetables dressed in lemon.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.
How to serve Bisol Rive di Campea Valdobbiadene Prosecco Superiore
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. Oysters, Sea bass tartare, Grilled zucchini with lemon oil. Match the wine's structure to the dish's fat and salt.
History
Rive di Campea is one of Bisol's two Rive single-municipality expressions, alongside Rive di Guia. Campea is one of the higher-altitude municipalities of the Valdobbiadene DOCG zone; the 2011 release followed the Consorzio's introduction of the Rive category in 2009.
- 2009Rive category launched by the Conegliano Valdobbiadene DOCG Consorzio.
- 2011Bisol releases Rive di Campea to highlight elevation-driven minerality.
Facts
- Producer
- Bisol 1542 · visiting guide
- Grapes
- Glera
- Classification
- Valdobbiadene Prosecco Superiore DOCG Rive di Campea
- Oak
- No oak; stainless steel Charmat
- ABV
- 11.5%
- Price
- EUR 20-30 at retail
- Drinking window
- 1-4 from vintage
- First vintage
- 2011
Frequently asked about Bisol Rive di Campea Valdobbiadene Prosecco Superiore
What does Bisol Rive di Campea Valdobbiadene Prosecco Superiore taste like?
On the nose, white peach, lime blossom, chalk, fresh herbs. On the palate, citrus, mineral, green apple, flinty. Structurally light-bodied, racy acidity with a mineral and persistent finish. The Rive di Campea sits at higher elevation than most Valdobbiadene Rive sites. The altitude emphasises acidity and mineral character, producing one of the zone's most vertically inclined expressions.
When should I drink Bisol Rive di Campea Valdobbiadene Prosecco Superiore?
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 Rive di Campea Valdobbiadene Prosecco Superiore?
Oysters is the canonical pairing. Other strong matches include Sea bass tartare and Grilled zucchini with lemon oil. Flinty minerality and racy acidity are the classic match for raw oysters.
What grapes are in Bisol Rive di Campea Valdobbiadene Prosecco Superiore?
The blend is Glera. The wine is classified as Valdobbiadene Prosecco Superiore DOCG Rive di Campea.
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