Exploring Bisol

Earlier this month, some of our team members from several Fazendas and Head Office took an exciting trip to Valdabbiadene, Italy, to learn all about Bisol Prosecco.

We think Bisol create the best Prosecco in the world, and many others agree with us, Fazendeiros. Andrea Briccarello, Brand Ambassador for Bisol in the UK, hosted this fantastic trip and our team was accompanied by Richard Pickles from Bibendum Wine, along with our Managing Director Tomas Maunier.

Ready to come with us on this journey, Fazendeiros? Read on.

Day 1

After a very early start, our team arrived in Italy just in time for their Vaporetto (water bus) ride to the picturesque city of Venice. After taking in the fantastic sights and atmosphere, they had a delightful three-course meal at the prestigious Grand Hotel dei Dogi, a 5-star hotel with beautiful private gardens. They enjoyed their first of many glasses of Bisol Prosecco, paired perfectly with each course.

Taking in the views from the Vaporetto

Taking in the views from the Vaporetto

The hotel team looked after them wonderfully, and it gave everyone the opportunity to chat and get the know each other better, strengthening the team.

Enjoying the meal

Enjoying the meal

A view from the private gardens

A view from the private gardens

After the meal, they took the opportunity to take a long stroll along the famously beautiful canals that weave through Venice. It was here that they first met with Andrea.

Exploring Venice

Exploring Venice

The team spent a while enjoying Venice, and then moved back to the mainland. Arriving at Valdobbiadene, the land of Prosecco, this is where they truly started their journey.

About Valdobbiadene

This famous Prosecco town is located around the Cartizze Hills, which are very well known for their high quality produce. Valdobbiadene is accompanied by two other towns in this area – Conegliano and Asolo. These three towns are the only places in the world where the Prosecco they produce is classed as ‘Superiore‘, which lets consumers know that they’re getting the best Prosecco possible.

The quaint town

The quaint town

Day 2

On their second day, the team were taken to Trattoria Alla Cima, which literally translates to ‘Restaurant on top of the hill’. This restaurant is surrounded by breathtaking views of rolling hills and vineyards.

Here, Andrea hosted their first true Bisol Prosecco tasting, in which they learned all about Prosecco Superiore, and the difference between DOC (designation of controlled origin) and DOCG (designation of controlled origin and guaranteed, meaning it is guaranteed to be superiore from the three towns mentioned before).

After the fantastic tasting session, the whole team enjoyed a beautiful meal with Prosecco at Trattoria Alla Clima‘s terrace, overlooking the vineyards and hills.

 

The perfect dining spot

The perfect dining spot

The food was a delight

The food was a delight

The best part of the team’s journey was yet to come. Andrea took them on an unforgettable trip up to the Cartizze Hills, where Bisol produces its glera grapes (the variety that is used to make Prosecco). Once there, they had a tasting with the most spectacular views. Amazingly, even the sun – which had been absence since they arrived – decided to come out and light the fantastic landscape in a golden sunset hue.

Unbelievable views from the vineyard

Unbelievable views from the vineyard

The views, the Prosecco and of course the company made this a unique moment that we’re sure our team will remember for the years to come.

In the evening, they all enjoyed some authentic local pizza in the centre of Valdobbiadene, making sure to savour their last day in this incredible region.

Day 3

As if the team hadn’t enjoyed enough Prosecco yet, Andrea finished this great trip with a final tasting in the morning, followed by some light lunch in the village, before heading back to the airport to bring this amazing adventure to an end.

A final cheer before heading home

A final cheer before heading home

Have you ever been to the fantastic Prosecco region, Fazendeiros? Have you ever tried Bisol Prosecco at Fazenda? We’d love to hear your thoughts and stories over on Facebook, Instagram and Twitter or in the comments below.