Prosecco Sunrise


Prosecco Road Part II: Talking lifestyle and Prosecconomics with Bisol

On a balmy fall morning in the main square of Valdobbiadene (pop. 11,000), Gianluca Bisol swirls a large wineglass with a few mouthfuls of what has become Americans' preferred sparkling wine.

"It is not impossible to drink Prosecco with breakfast," says Bisol, 49, elegant with his Clark Gable mustache and jacket pocket square.

"Especially Cartizze," Bisol enthuses about Valdobbiadene's most revered steep hillside terroir. "Cartizze is creamy. In the morning, you want something delicate."

Almost three decades after joining his family's near century-old Desiderio Bisol & Figli winery, in the heart of the Prosecco Conegliano Valdobbiadene Superiore zone, Bisol is a Prosecco leader—both at its high end and in the mass market. In those years, Prosecco has boomed from a footnote in Italy to the leading sparkling export in the world by volume.

"Obviously it's easier to sell Prosecco because it's not as expensive as Champagne and it's easier to drink," says Bisol, the winery's president. "In the time you drink one glass of Champagne, you can drink three glasses of Prosecco."

It is barely 10 o'clock, and I join Bisol in a post-cappuccino glass at a local bar. The slight sweetness of the Cartizze Prosecco—most of which are off-dry, indicated on the label as "extra dry" or "dry"—lends itself well to the morning... Read the full blog at