Bisol Jeio Prsecco Superiore

Jeio Prosecco Superiore from Bisol is a sparkling wine in the Prosecco Superiore tier, which is made from the Glera grape, usually by a tank-fermented (Charmat) method that keeps the fruit fresh and the bubbles fine. Wines in this style typically show green apple, ripe pear, white peach and a little citrus blossom, with a light floral lift. Expect a light-to-medium body, bright acidity, and a gentle, soft mousse rather than an aggressive fizz. Most bottles at this level are made in a dry-leaning brut or extra dry style, so check the label for the sweetness designation. There is no oak influence, and tannin is essentially absent. The finish is usually clean and short, with a faint almond or citrus-peel note. The acidity and low weight make it a good partner for salty, fried and lightly fatty foods. Try it with prosciutto and melon, fried calamari, tempura vegetables, fresh mozzarella, or risotto with spring vegetables. It also handles mild sushi and lightly spiced Thai or Vietnamese dishes, where a slightly off-dry style can calm the heat. Rich, heavily sauced meats will overwhelm it. Serve it well chilled, about 6 to 8°C (43 to 46°F), which is roughly three hours in the refrigerator or thirty minutes in an ice bath. Do not decant it, because that would flatten the bubbles. A tulip-shaped white wine glass or a universal glass works better than a wide coupe or a narrow flute. It concentrates the pear and blossom aromas and keeps the bubbles lively for longer. This is a drink-now bottle. Prosecco is made to be enjoyed within a year or two of release, while the fruit is fresh and the carbonation is at its liveliest. Keep it cool and upright until you open it. It also works well as the base for a spritz or a Bellini, though it is good enough to drink on its own.