Sorelle Bronca 2020 Particella 68, Valdobbiadene Prosecco Superiore DOCG
Item Number: 15618
Sub Region: Veneto
Appellation/AVA: Valdobbiadene Prosecco Superiore DOCG
Estate Grown Wine: Yes
Vineyard Designation: Paticella 68 Vineyard
Type: Wine - Sparkling
Bottle Size: 750 ml
Alc by Vol(%): 11
Residual Sugar(g/L): 6g/L
Viticulture: Practicing Organic
Soil Type: Calcareous
Elevation: 170-205 meters
Terroir Notes: There is a strict link between this wine and the place where the 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, which is right next to the winery, this almost inaccessible hill with a 60% slope enjoys favorable temperature ranges. The vines are now roughly 40 years old and are farmed organically by hand.
Winemaking Notes: Fermentation occurs in steel tanks. The wine ages for around 4 months on sur lie. Second fermentation is done with the Charmat method.
Tasting Notes: Particella 68 is a prosecco that can be compared to no other. It has an incredibly graceful perlage with a stunningly creamy mousse. It is complex and elegant with a wide range of fruit flavors. Aperitif by definition, it also matches with biscuits, savories and pies without cream.
About Sorelle Bronca: The Sorelle winery 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.