Sorelle Bronca "Particella 68" Prosecco
Robert Parker's Wine Advocate
The estate's NV Extra Dry Prosecco di Valdobbiadene Particella 68 possesses both more richness and minerality than the Extra Dry. This is a decidedly rich style of Prosecco, with suggestions of peaches, apricots and flowers that are layered into an elegant, refined frame.
Particella 68 is a particularly fine and focused Prosecco with delicate aromas of white flower and fresh peach. There's a touch of sweetness in the mouth that gives the perlage a thicker, smoother feel.
The Bronca sisters grow their own fruit in steep hillside vineyards, then make base wine and perform the secondary (sparkling) fermentation on non-vintage batches three or four times a year, to ensure freshness. Low yields and hillside-grown fruit ensures that the wine has good concentration and acidity, this last necessary to balance the traditional Extra-Dry level of sweetness. (Extra-Dry is slightly less dry than Brut, confusingly. Both terms are used to describe the amount of sweetness in sparkling wines. The Prosecco drunk in Italy is 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.) Try this Prosecco with some olives and a slice of salami while deciding what to make for dinner, but it would also be good with a light lunch. Pretend you're in Venice, looking out over the canals.