Sorelle Bronca
Year 2008 number 1
Sorelle Bronca
“Sorelle Bronca” established in the Colbertaldo viniculture reality, a small rural country in the heartland of Conegliano and Valdobbiadene Prosecco DOC region in mid 1980s. The wine - area owned by the company has expanded in the years by acquiring neighbouring vineyards and vineyards situated in Rua of Faletto on the hillside that overlooks Conegliano, Farrò and Rolle. These vineyards accommodated a growing market demand without straining the terroir natural balance. Devotion and love have guided Antonella and Piero to live in the new structure to follow all production phases closely. Our wine cellar was completely refurbished in 1999 in order to increase production and, even more, to set off the distinctiveness of our terroir, the soul of our product. Total annual production amounts approximately to 250,000 bottles. We are convinced that wine quality reflects the terroir and the passion of the producer, therefore it is fundamental for us to follow every phase of the process closely. In our vineyards we cultivate Prosecco and other red grape varieties such as merlot and cabernet. We are also working on some autochthonous varietals such as Incrocio Manzoni, an important representative for our terroir. Land cultivation, manual defoliation in humid years and thinning out in dry years, are indispensable practices that enable us to typify with a unique identity every single vineyard and every single grape. The plating layout of the vine plants is instrumental: it is necessary to produce few bunches of grapes for each plant in order to concentrate minerals instead of diluting them.
Grapes harvest depends on the year and sometimes we are obliged to move in on the same plot of land several times. Sparkling white wines, in particular, are influenced by the balance between acidity and sugar ripening. It may seem incredible, but every single box is emptied manually inside the press. We have studied special wine pressing systems that implement long sequential cycles to keep the pressing as light as possible. Red grapes, conversely, are fermented inside small tanks. Skin steeping takes approximately 15-18 days. Pumping over the grape dregs and wine crushing systems are employed during the fermentation to respect the wine material as much as possible. Prosecco quality is strictly connected to its sparkling process that follows the “charmat” procedure. In the classic procedure used for Conegliano and Valdobbiadene prosecco, wine is placed inside a tank that can resist the pressure caused by the carbon dioxide generated in the sugars fermentation, determined by yeasts. Sugars and yeasts are usually added to produce the sparkling. Unlike the classic method, we use a revolutionary method for the sparkling production where we use the natural sugars of the must kept at low temperature. With this technique we employ the sugars of the wine itself instead of adding beet sugar or brown sugar. This procedure allows us to obtain fruitier wines and to limit the amount of sulphites used, unlike many competitors.
PROSECCO D.o.c. di Valdobbiadene BRUT
An excellent aperitif. Also used in main courses where it perfectly matches with shellfish and seafood dishes, especially with raw fishes like oysters, hard shell clams and Norway lobsters. It is also used with delicate and mild first courses based on fish or white meat.
PARTICELLA 68 – PROSECCO D.o.c. di Valdobbiadene SPUMANTE EXTRA DRY
Aperitif by definition, it also matches with biscuits, savouries and pies without cream.
SER BELE – COLLI DI CONEGLIANO ROSSO D.o.c.
Perfectly matches with red meat, especially when grilled or rare, and game. Very good also with aged cheeses.
DELICO – COLLI DI CONEGLIANO BIANCO D.o.c.
Great choice with hard cheeses, vegetables, fish and white meat especially when cooked with steam or grilled.
