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Sorelle Branca - 'Particella 232 - Prosecco Extra Brut' - Glera - Conegliano, Veneto, IT - NV
Sorelle Branca - 'Particella 232 - Prosecco Extra Brut' - Glera - Conegliano, Veneto, IT - NV
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Load image into Gallery viewer, Sorelle Branca - 'Particella 232 - Prosecco Extra Brut' - Glera - Conegliano, Veneto, IT - NV

Sorelle Branca - 'Particella 232 - Prosecco Extra Brut' - Glera - Conegliano, Veneto, IT - NV

Regular price $37.00

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Sorelle Bronca is a small estate, managed by Antonella and Ersiliana, the sisters ('Sorelle') Bronca, and their families. The Bronca sisters grow their own fruit in steep hillside vineyards around the villages of Conegliano and Valdobbiadene, in the hills north-west of Venice, controlling the entire process themselves. Low yields and hillside-grown fruit ensure that the wine has good concentration and acidity.
Particella 232 is the second single-vineyard bottling from Sorelle Bronca, more from the winery’s most recently purchased vineyard. Vinified as Extra-Brut, Particella 232 is a break from Sorelle Bronca’s classic extra-dry style. Done by single fermentation from juice directly to sparkling wine, this process retains more of the classic pear aroma that makes Prosecco distinctive. Copious floral and prominent acidity makes this wine lithe and vertical.

*Region: *Veneto, Italy
*Appellation: *Conegliano Valdobbiadene DOCG
*Grapes: *90% Glera,10% Bianchetta and Perera
*Farming: *Practicing organic
*Age of vines: *Planted in 1980
*Altitude, Aspect & Soil Type: *270-310 M, SE facing, morainic clay
*Typical Harvest Time: *Second week of September
*Maceration & Fermentation: *Controlled low temperature fermentation in stainless steel with selected yeasts via Charmat method
*Aging: *6-7 months on the lees
*Finishing: *Mechanical filtration, cold stabilized *Residual Sugar: *0 g/L

*Production: *7,200 bottles annually

"Some grapes are versatile, making good wine in a range of styles, and some grapes seem to have just one thing they do well; the Prosecco grape is only at its best when it is made into sparkling wine, and only when grown around the villages of Conegliano and Valdobbiadene, in the hills north-west of Venice. When it is grown and made correctly it has a pear-like aroma and flavor that is delightful, the perfect start to a meal.

Unfortunately most Prosecco is made by large, industrial-scale producers who buy base wine and then perform only the secondary (sparkling) fermentation themselves, often with mediocre results. By contrast, the Bronca sisters grow their own fruit in steep hillside vineyards, controlling the entire process themselves. Low yields and hillside-grown fruit ensure that the wine has good concentration and acidity. This acidity is necessary to balance the traditional ' Extra-Dry' level of sweetness. (Extra-Dry is slightly less dry than Brut; both terms are used to describe the amount of sweetness in sparkling wines. The Prosecco drunk in Italy is almost always Extra-Dry; the pear notes only emerge when the wine is not bone-dry, which is why Brut isn’t as good and is mostly exported. I have made a direct comparison between Brut and Extra-Dry batches of the same base-wine a number of times, at Bronca and elsewhere, and I have preferred the Extra-Dry every time. This is of course the opposite of the way sweetness works in Champagne, where the best wines are almost invariably Brut and Extra-Dry is reserved for supermarket cuvées.) This small estate is managed by Antonella and Ersiliana,the sisters ('Sorelle') Bronca, and their families. "
-Oliver McCrum

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