Sorelle Bronca
Valdobbiadene Prosecco Superiore Particella 181 Brut 2023
| Denomination | DOCG Conegliano Valdobbiadene Prosecco Spumante Superiore Rive |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Foaming taken directly from the must using the Martinotti Method and left on the lees for 6–8 months; static decantation without the use of adjuvants. |
- Name: Conegliano Valdobbiadene Prosecco Superiore DOCG, Brut 2023
- Grapes and style: 100% Glera, dry white sparkling wine, Martinotti Method (Charmat)
- Region: iron-rich volcanic marl "Ferreti" in Rua di Feletto, 180 m
- Aromas and taste: ripe fruit, floral and mineral notes; savoury and persistent on the palate
- Production: hand-picked, aged on the lees for 6–8 months, creamy perlage
Description
What kind of wine is it
Valdobbiadene Prosecco Superiore Particella 181 Brut by Sorelle Bronca is a white sparkling wine made from Glera grapes. An authentic expression of Conegliano Valdobbiadene Prosecco, it stands out in the glass for its elegant perlage and soft mousse. The aromatic profile opens with clear notes of ripe fruit, finely interwoven with mineral and floral nuances. Produced using the Martinotti Method, this wine offers a dry and savoury taste, confirming a pronounced persistence on both the nose and palate with every sip.
Where does it come from
This sparkling wine originates in Rua di Feletto, within the historic Particella 181 vineyard, located in Veneto at an altitude of 180 metres. The vines, trained using the Sylvoz system, sink their roots into volcanic soils rich in iron, historically known as Ferreti. This particular marl, with its typical reddish hue, is fundamental in defining the wine's identity, as it imparts a marked savouriness and a vivid territorial expression to the grapes, fully enhancing the first plot established by the family.
How is it produced
Vinification begins with manual harvesting, followed by a rigorous sequential pressing of whole bunches. The must is clarified through prolonged static decantation, without the use of external aids. The prise de mousse takes place directly from the must in an autoclave, following the principles of the Martinotti Method. A slow maturation on the lees for about six to eight months decisively enriches the structure, allowing the formation of a creamy mousse perfectly integrated into the wine.
History and Curiosities
Particella 181 originates from the Sorelle Bronca family's first vineyard in Rua di Feletto, located on volcanic soils rich in iron known as “Ferreti”. This unique terroir gives the Prosecco Superiore an elegant savouriness and remarkable persistence on the palate. The estate, founded in 1959, is strongly committed to eco-sustainability and the natural care of the vineyard. Thanks to an extended Martinotti Method, with a period on the lees of 6-8 months, this sparkling wine develops a creamy perlage that best expresses the vocation of an extraordinary territory.
Awards
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2023
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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 Particella 181 Brut 2023 |
|---|---|
| Type | White charmat method sparkling wine brut |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Sorelle Bronca |
| Story | History and Curiosities Particella 181 originates from the Sorelle Bronca family's first vineyard in Rua di Feletto, located on volcanic soils rich in iron known as "Ferreti". This unique terroir gives the Prosecco Superiore an elegant savouriness and remarkable persistence on the palate. The estate, founded in 1959, is strongly committed to eco-sustainability and the natural care of the vineyard. Thanks to an extended Martinotti Method, with a period on the lees of 6-8 months, this sparkling wine develops a creamy perlage that best expresses the vocation of an extraordinary territory. |
| Origin | Rua di Feletto |
| Soil composition | Volcanic marl containing iron that gives the soil a characteristic reddish colour (iron-rich soil, "Ferreti") |
| Cultivation system | Sylvoz |
| Fermentation | 6–8 months |
| Production technique | Metodo Martinotti (Charmat) |
| Wine making | Sequential pressing of whole grapes and static settling (débourbage) for at least 2 weeks; second fermentation directly from the must using the Martinotti (Charmat) method; static decantation without the use of adjuvants; ageing on the lees for about 6–8 months. |
| Aging | Foaming taken directly from the must using the Martinotti Method and left on the lees for 6–8 months; static decantation without the use of adjuvants. |
| Total acidity | 6.5 gr/L |
| Allergens | Contains sulphites |