Sorelle Bronca Prosecco Brut Valdobbiadene

This is the most serious of the bunch when it came to DOCG Prosecco. The nose shows a core of salty with a bit of nectarine and citrus with good tension and some minerality. The palate has a bit of texture with citrus and nectarine with a soft floral and saline edge. D&M Tasting Notes

This organically grown, estate-bottled sparkling wine is made primarily of the Prosecco grape (also called Glera) with small amounts of the traditional varieties Perera, Verdiso and Bianchetta. The 'bulk process,' a secondary fermentation in a tank rather than in the individual bottle, is used, as it is for almost all Prosecco. Half of the grape juice is made into still wine right at harvest, the other half is kept at very low temperature until needed. The second fermentation (for bubbles) takes place in special tanks that can stand the pressure, and consist of about half still wine and half grape juice (not sugar, as is normal.) After a long, slow fermentation the must is kept in contact with the fine lees for about 4 months, then filtered and bottled at about 7 grams of residual sweetness per liter. A number of batches are produced during the year to ensure freshness, and we import the wine frequently for the same reason. Prosecco is best drunk as fresh as possible. Importer Notes