Sorelle Bronca

Veneto, Italy
At a Glance
  • Small production, organic, delicious Prosecco from the Bronca family in the prized Valdobiaddene zone of Prosecco!
  • Their new debut of the Particella 232 shows the potential of a world class Glera vineyard with this bone dry single-parcel cuvee.
  • These are nuance, complex sparklers that over-deliver on expectations

Sisters Antonella and Ersiliana Bronca have steered their estate along the path of quality since taking over the reigns from their father Livio. Joined by Antonella’s husband, Pietro, a winemaker, and Ersiliana’s daughter Elisa, who has recently graduated with a degree in enology, this family team works hard in the vineyard and in the cellar to produce the purest Prosecco out there. The wine is classified as a Prosecco Colli Conegliano DOCG, the region having recently achieved DOCG status as of April 2010. In addition, many of their steep, hillside vineyards lie within the borders of the prized Valdobbiadene region. The fact that they straddle this border means that they are perfectly situated to produce quality red wines as well, wines that have earned them 3 glasses and much praise from the Gambero Rosso. In fact, this is one of the only Proseccos to ever be featured at the Gambero Rosso’s annual tour of Tre-Bicchieri winners, an honor the winery does not take lightly.

Polaner Selections is thrilled to be representing this winery and to be offering their outstanding Prosecco Extra Dry, which the Gambero Rosso has described as “clearly defined, succulent and moreish” (which is apparently British English for something so delicious you have to eat or drink it). Work in the winery’s 20 hectares of vineyards is impeccable and the grapes are certified organic.

In the cellar, techniques lean towards high-tech: As soon as the grapes are pressed, the pure must – primarily Prosecco with small amounts of the indigenous varieties Perera, Verdiso and Bianchetta – is brought down to freezing temperature, right at the point before the liquid starts to solidify. Preserved in this stasis, only the exact amount needed is extracted at the time of bottling (several bottlings are made per year), leaving the remaining must conserved in optimal condition while the base wine is returned to fermentation temperature and converted by “charmat” method (in tank) into the freshest, sparkling Prosecco possible. This method guarantees that all the original aromatics and fruit flavors of the grapes, featuring sweet pear, nectarine and white blossoms, are transferred in perfect condition to the finished wine. It is a truly stunning example of Italy’s favorite sparkler—perfect as an aperitif, with delicate dishes and fish, and for celebrating any special occasion.