(2019) This organic vineyard is surrounded by forest, with no immediate vineyard neighbours, allowing them to farm organically with no danger of neighbour's synthetic chemicals drifting into the vineyard. 250 metres elevation on a very steep limestone slope. So different on the nose, a definite yeasty autolysis, such a pleasing breadth and depth of aroma and flavour, very fine mousse and a delicious length and balance. Peachy, but biscuity too thanks to extra time on the lees. No UK retail stockist at time of review.

(2018) What a fascinating - and really excellent - wine this is. From a single vineyard, it is a vintage wine with zero residual sugar, and therefore bone-dry. This is a family firm, daughters Maria Elena, Elvira, Luisa and Giuliana Bortolomiol carrying on the work of their father Giuliano, the wines made by Roberto Cipresso, one of Italys most highly-regarded oenelogists. The result is a fabulous, pin-sharp and refined Prosecco, where delicate pear and herb aromas are swept up in a rush of lemon and lime, crystalline acidity. A genuine food Prosecco, with terrific finesse and length. No UK stockists at time of writing

(2014) 60 months on the lees, a blend of Pinot and Chardonnay, the latter fermented in barrique. That component has added a creaminess and almond quality, with toast and a touch of developed yeastiness and lightly earthy aspect. The palate has a delightful fresh lemon juiciness, with lovely length, then the cream and nuttiness adding more richness.

(2004) This is the top Prosecco in the Bisol Portfolio, made from the best selected bunches, hand-picked from across Bisol's 16 vineyard sites. 14 hours cold soaking precedes a year spent in the first fermentation tanks, followed by second fermentation in tank, and release 16 months after the vintage. Around 8% of this wine is fermented in barriques. The colour is a very pale straw/yellow. There is a mass of slow-moving, very small bubbles. It has a wonderfully toasty nose, with notes of walnut, peaches and a soft autolytic yeastiness. On the palate it is full and rich, with a rolling mousse that disippates quite quickly. The palate is fine and very peachy, with a broad-based acidity that is very gentle, and a floral edge to sweet, juicy nectarine fruit. In many ways this is like a slightly more solid and serious Moscato d'Asti, with a really long finish layered with lemon and lime.