Sorelle Bronca NV Particella 68, Valdobbiadene Prosecco Superiore DOCG
Item Number: 4019
Sub Region: Veneto
Appellation/AVA: Valdobbiadene Prosecco Superiore DOCG
Estate Grown Wine: Yes
Vineyard Designation: Paticella 68 Vineyard
Grape(s): 90% Glera (Prosecco) / 5% Bianchetta / 5% Perera
Type: Wine - Sparkling
Bottle Size: 750 ml
Alc by Vol(%): 11.3
Residual Sugar(g/L): 18
Total Acidity: 5.8
Viticulture: Practicing Organic
Elevation: 250-320 meters
Production Zone: There is a strict link between this wine and the place where the new vineyards are located; in fact "68" is the number given by the general land officer to the central part of the hill, located in Colbertaldo in Vidor (TV). Thanks to its location, this almost inaccessible hill enjoys favorable temperature ranges.
Tasting Notes: There is a wide range of elegant fruity perfumes. The taste is full and stunningly creamy, and it confirms its initial promise. The fruit flavor, with notes of baked apple and grapefruit gratin, and sweetness are so well balanced, that this wine can be compared to no other. Aperitif by definition, it also matches with biscuits, savories and pies without cream.
About Sorelle Bronca: The Sorelle firm was founded by sisters Antonella and Ersiliana in the mid-eighties in a small farming center in the heart of the Prosecco DOC. Antonella's husband and Ersiliana's daughter have since joined the firm, making this a true family venture. The team practices organic viticulture and has sourced the grapes for this wine from southern-facing hills, ensuring that the fruit flavors are bright and ripe.
About Prosecco: Prosecco (also known as Glera) is a late-ripening grape that produces flirty, fruity sparkling wines from the Veneto region of Northern Italy. Traditionally, Prosecco was fizzy because the cold weather of the region would stop fermentation midway, and then it would resume in the bottle unintentionally, creating carbonation under bottle pressure. In 1868, Antonio Carpene reined in the process and was the first in Italy to develop the tank method, a process named Charmat after its French inventory. Since then, Prosecco has undergone secondary fermentation in steel vats, leaving its flavor clean and crisp, with its natural sweet peachy qualities shining through. It's grown on bucolic, steep and well-drained slopes very close to the Alps. Cool Alpine breezes interact with warm air from the Adriatic to preserve acidity and aromas in the grapes.
Awarded Three Glasses from Tre Bicchieri 2015
"It's a Prosecco from a single vineyard, and shows elegant aromatic expression, over a suppler, dry, incredibly zesty palate."