Description
"Giving shape and substance to local and human values".
Awards
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1959
- Oenologist: Elisa Piazza
- Bottles produced: 350.000
- Hectares: 25
Only from our vineyards, cared for with passion and harvested by hand with the boxes, we obtain wines that are symbols of the territory but also of man’s ability to get the best out of nature. Hence the fundamental role of research for us understood not only as a way of moving forward but also as an exaltation of what is different by nature, analyzing it in-depth, and questioning each of its aspects as part of a much more complex whole.
The experimentation of new natural preparations for the defense of the vine, the adoption of the modern vision of an ancient technique such as the association between different plant species, the study of spontaneous fermentation is just some of the elementary particles that make up the wine of our cellar.
The search for quality guides our daily work.Hence the sense of our choices and the natural development of our history. The obsession for quality and the great love for the landscape led us years ago on the road to eco-sustainability, respecting the nature that surrounds us, and that gives us its best fruits.
Quality has been our passport to the world. It has allowed us to feel the pride of presenting a high-level Italian product, helping to keep the image of Prosecco Superiore and the winemaking tradition of our country high. Read more
| Name | Sorelle Bronca Valdobbiadene Prosecco Superiore L'Est Brut |
|---|---|
| Type | White green charmat method sparkling wine brut |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 95% Glera, Bianchetta trevigiana, Perera |
| Country | Italy |
| Region | Veneto |
| Vendor | Sorelle Bronca |
| Origin | San Pietro di Feletto-Colbertaldo(TV) |
| Climate | Altitude: 150-250 m. a.s.l. Average slope: 60%. |
| Cultivation system | The ptypical local double arched acne system. |
| Harvest | By hand, using crates. |
| Wine making | Sequential pressing whole grapes, fermentation in steel tanks and at least 4 months on the lees. |
| Aging | Second fermentation: Martinotti (Charmat). |
| Total acidity | 5.6 gr/L |
| Residual sugar | 4.0 gr/L |
| Allergens | Contains sulphites |

