wine sparkling
estate
11.0%
Bisol Crede Valdobbiadene Prosecco Superiore
Prosecco DOC / DOCG, Italy
About this product
Bisol's single-vineyard Crede Prosecco — from 'crede' (clay-rich glacial deposits) soils in the Valdobbiadene hillside. Brut (0-12 g/L RS), with more mineral tension and citrus precision than most Prosecco: fine mousse, white flower, green apple, pear, almond, and a distinctive chalky mineral finish. The wine that proves Prosecco's terroir can matter as much as any appellation.
Not yet carried in CA-BC
The pour exists; it simply hasn't crossed to your shelf yet.
This look is counted — the gap is the signal that brings it here.
Know who should carry it?
Name the importer, shop, or distributor who belongs on this page. If the checks confirm them, your cellar gets deeper — and you'll be the first to know.
Pairings
complement
Charcuterie cheese
Bisol Crede's mineral chalk and cream notes match burrata's milky richness; the Brut dryness prevents the dish from becoming overly rich
classic
aperitif
complement
starter
Bisol Crede's pear blossom delicacy pairs with the delicate San Daniele prosciutto and sweet melon; a Veneto aperitivo classic
classic
aperitif
complement
food
Bisol Crede's delicate pear and floral character bridges the vitello tonnato's delicate tuna and veal; a Piedmontese classic
classic
starter
complement
seafood
Crede's mineral character (from the clay-glacial soil the wine is named for) creates the same mineral resonance as Chablis with oysters; brut dryness prevents sweetness interference
established
amuse
complement
seafood
Crede's mineral chalk and brut dryness are made for clam-based pasta; the white wine in the sauce mirrors the wine; mineral finish resonates with the sea-clam character
established
main
bridge
Vegetables legumes
White asparagus has an almond-vegetal character that bridges with Crede's almond note; the mineral finish and Hollandaise's richness are balanced by fine acidity
established
starter
complement
seafood
Brut Prosecco's acidity and mineral finish work similarly to the lime in ceviche; the fine mousse refreshes the palate between bites of chilli-hot fish
suggested
starter