The Brut 'Jeio' by Bisol is a Prosecco di Valdobbiadene Superiore made from a blend that primarily features Glera, the local grape, along with small percentages of Pinot Bianco, Verdiso, and Chardonnay. The vines of these varieties are grown using the double overturned and Sylvoz systems in vineyards located around 200 meters above sea level, with south, east, and west exposure. After the initial fermentation in steel, the wine undergoes a second fermentation in steel tanks, following the Martinotti Method. The result is a bright straw-yellow color with a fine, continuous perlage. On the nose, it is delicate and fresh, with fruity aromas intertwined with floral notes and hints of wild herbs. On the palate, it is light, fresh, and mineral, with a finish that leaves a subtle almond-like aftertaste.