Acerle, prosecco superiore docg di Valdobbiadene

Azienda Agricola di Bisol Claudio
Via Grave, 3
Valdobbiadene (TV)
P.IVA 04543980264

Tel. +39 349 8299344

Valdobbiadene Prosecco Superiore DOCG

Production’s method

Conegliano Valdobbiadene’s method is a reworked version of the italian method (both Martinotti, or Charmat), which preserves its freshness, vitality and those aromatic characteristics that naturally distinguish the Prosecco Superiore. At the beginning, the sparkling process was produced in a totally original way by the local producers, and then it was developped at the Enological School of Conegliano, with the essential contribution of Professor Tullio de Rosa and his studies, until it became what it is today.


We only harvest grapes manually and in certain parts the steepness of the land is so marked, that it is possible to consider the grape harvest as “heroic”. Every year the Consortium supervises the ripening of the grapes and it broadcasts an information bulletins for us producers.


After the harvest, the grapes are taken to the wine cellar and blended with specific presses that gently operate on them, pulling out only the sweetest, most fruitful and most floral characteristics. Our method is able to produce a maximum of 70 l of wine from 100kg of grapes.


The cloudy must is left to rest in a cold steel tank for at least a night. After the natural clearing of the must, the sediments at the bottom are removed and the sparkling must is starting the process of fermentation.


The yeasts, added to the must, activate the alcoholic fermentation in the steel tanks, at 18-20 degree Celsius for 15-20 days. Then the wine begins to mature and the low temperatures of the winter months will encourage the drop down of the sediments. The basic wine is then produced and is ready for the sparkling process.


The second fermentation is the Charmat’s (or Martinotti) method which involves the refermentation in pressure-tight containers (autoclaves). The result allows to maintain the freshness and the correct balance between acids and sugars based on the right time management and correct temperatures.


At the end of the sparkling-wine phase (spumantizzazione), we progress to the bottling, which takes place the isobaric way. The sparkling wine will finally be ready only after a 2-3 months aging process.

Fresh, convivial
and ideal for every occasion

The Valdobbiadene Prosecco Superiore DOCG is famous all over the world as the king of the aperitives, but it becomes very versatile thanks to its dosage of sugar, it can be served with any meal, particularly in the Brut’s version.
It is very important to combine it with flavours that bring out it’s personality. As a true ambassador of the territory, it is perfectly and naturally combined with the typical flavours of theTreviso’s cuisine, where it is often possible to find white meats, cured meats, fresh cheeses, herbs and delights of the forest. Thanks to its versatility it goes really well with the contemporary and international cuisines.

Service tips:
The flavour and characteristics of the Valdobbiadene Superiore DOCG’S Prosecco can be fully appreciated in the year after the harvest. The bottles are stored in a fresh and dry environment, away from sources of heat and light.
The Valdobbiadene Superiore DOCG’S Prosecco should be served at 4/6° degrees, possibly in a large crystal wine glass in order to fully appreciate its aroma and fragrance.