Sorelle Bronca
Valdobbiadene Prosecco Superiore L'Est Brut
| Denomination | DOCG Conegliano Valdobbiadene Prosecco Spumante Superiore Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 95% Glera, Bianchetta trevigiana, Perera |
| Aging | Fermentation in stainless steel with lees ageing for at least 4 months; secondary fermentation using the Martinotti (Charmat) method. |
- DOCG Designation: Valdobbiadene Prosecco Superiore Brut, 11% vol, 750 ml bottle
- Grape variety: 95% Glera with Perera and Bianchetta Trevigiana, fresh and elegant character
- Aroma and taste: notes of wisteria, acacia and green apple; crisp, savoury palate with lively acidity
- Sparkling process: Martinotti method; persistent mousse and fine perlage
- Organic vineyards: hand-picked, indigenous yeasts, 4 months on the lees
Description
What kind of wine it is
The Valdobbiadene Prosecco Superiore L’Est Brut from Sorelle Bronca is a sparkling wine that fully expresses the character of the Valdobbiadene Prosecco Superiore area. This blend of Glera, Perera and Bianchetta Trevigiana grapes presents a straw yellow colour with greenish highlights. On the nose, it reveals a floral bouquet of acacia and wisteria, accompanied by fresh notes of green apple. On the palate, it is clean and elegant, supported by lively acidity and pronounced savouriness. A fine perlage and persistent mousse enhance its structure, offering a crisp sip with a taut and harmonious profile.
Where it comes from
The vineyards are located on the hills of San Pietro di Feletto and Colbertaldo, in Veneto, situated between 150 and 250 metres above sea level on steep slopes. The vines are cultivated following a strict organic and sustainable philosophy, using the traditional "capovolto" training system. Sorelle Bronca protects the ecosystem by excluding chemical fertilisers and irrigation, allowing grass to grow spontaneously between the rows. This careful agronomic management encourages the roots to grow deep, ensuring the grapes have great aromatic concentration and a distinct territorial identity.
How it is produced
The process begins with meticulous manual harvesting, aimed at protecting the bunches until the pressing stage. Primary fermentation takes place spontaneously in stainless steel tanks thanks to the action of indigenous yeasts. The wine then remains in contact with the fine lees for at least four months, gaining complexity and depth. The subsequent prise de mousse is carried out according to the Martinotti method, a fundamental step to preserve the freshness and fragrance of the original grape aromas. The entire process gives the wine remarkable stylistic precision and excellent persistence on the palate.
History and Curiosities
Founded in 1959, Sorelle Bronca is a remarkable family-run business led by women, located among the hills of San Pietro di Feletto. Across its twenty-five hectares of vineyards, cultivated according to a strict organic and sustainable philosophy, the company protects the ecosystem by forgoing artificial irrigation and chemical fertilisers. This careful approach to agriculture, combined with manual harvesting and spontaneous fermentations, results in award-winning sparkling wines produced using the Martinotti method.
Awards
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4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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2One of the most prestigious wine guides in Italy.
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89/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
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 |
| Story | History and Curiosities Founded in 1959, Sorelle Bronca is a remarkable family-run business led by women, located among the hills of San Pietro di Feletto. Across its twenty-five hectares of vineyards, cultivated according to a strict organic and sustainable philosophy, the company protects the ecosystem by forgoing artificial irrigation and chemical fertilisers. This careful approach to agriculture, combined with manual harvesting and spontaneous fermentations, results in award-winning sparkling wines produced using the Martinotti method. |
| Origin | San Pietro di Feletto - Colbertaldo (TV) |
| Cultivation system | Tipica della zona riconducibile al capovolto |
| Fermentation | At least 4 months on the lees |
| Production technique | Martinotti Method (Charmat) |
| Wine making | Sequential pressing of whole grapes; fermentation in stainless steel with indigenous (spontaneous) yeasts and ageing on the lees for at least 4 months; secondary fermentation using the Martinotti (Charmat) method. |
| Aging | Fermentation in stainless steel with lees ageing for at least 4 months; secondary fermentation using the Martinotti (Charmat) method. |
| Total acidity | 5.6 gr/L |
| Residual sugar | 4.0 gr/L |
| Allergens | Contains sulphites |