Varieties: 85% Glera and 15% Chardonnay, Pinot Bianco, Pinot Grigio
Farming and Terrior: On top of steep hills; South, East, and Western Exposures; 200 meters above sea level
Winemaking: Cold maceration for 12 hours; Fermentation in stainless-steel tank for 15 days at 16oC; Charmat Method second fermentation in autoclaves.
"The Jeio line is inspired by the influential Desiderio Bisol, whose wife lovingly referred to him as Jeio. The father of the current owners, Desiderio is dedicated to product quality, acquiring only the steepest plots. While considerably more difficult to work, these plots are ideal for vine cultivation. As a result of his vision, the Glera cultivated in these vineyards is especially rich in malic acid, making the final wine more dynamic and evolved. Only the best Glera grapes are selected from Bisol’s 35 plots in Valdobbiadene to make the highly aromatic Jeio Brut" -Wilson Daniels