(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.