BRONNER

Natural cork

BRONNER Natural cork
Giol Italia
vino biologico vegano
  • Fine wines since 1427
  • Only organic wines since 1987
  • Only vegetarian and organic wines
  • No-added sulphites wines since 2009
  • Resistant vineyards since 2015
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  • Experience matters

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Characteristics

A dream becomes reality. We are now offering, an extremely pure wine made from extraordinary Bronner grapes. Bronner has been defined by several experts as the variety of the future and the super-organic wine, thanks to its extraordinary natural ability to resist the most dangerous fungal diseases for grapes, like powdery mildew and downy mildew. It is a hybrid wine grape created in 1975 by crossing Merzling with Geisenheim 6494, two natural varieties derived partly from Riesling and Pinot grigio, with which the new variety shares bunch characteristics and robustness. For this reason, it does not require treatments like other more common and better-known varieties. The grapes we grow are therefore uncontaminated, keeping intact the original aromas and flavours of their region of origin. In order to protect this organoleptic heritage, we produce our wine with great care, avoiding products of animal origin (albumin, caseinate and fish-glue). It’s more than a wine, it’s an ideal made from the juice of the purest grapes. The wine shows straw yellow. Its delicate nose is redolent of golden delicious apples, unripe fruit and lime blossom. On the palate it is crisp, balanced and well-orchestrated, with a pleasant tang. Excellent with fish and vegetable hors d’oeuvres, soups and starters, and lean fish dishes. Serving temperature: 10–12° C.

Awards

Silver Medal Germania

Silver Medal

Germania

November 2019

“PIWI International Wine Award"

Technical details

Grape varieties Bronner
Appellation Indicazione Geografica Tipica (IGT)
Year of planting 2015
Soil Gravelly area
Vine spacing 2.80 x 1.20
Pruning sylvoz
Yield/Hectare 110 q.li
Alcohol conten 12,50 % vol
Acidity 5.60 g/l
Ph 3.30

Vinification

Mechanical and partial manual harvest at optimum technological and phenolic ripeness, crushing-destemming, pressing, cold settling, racking off and addition of cultured yeasts. Controlled cold fermentation at 16° C. Fermentation is followed by racking and the wine is kept on the fine lees with regular batonage. Bottling is carried out several times a year in order to ensure that the product is always fresh: the wine is stabilised and bottled in sterile conditions following aseptic filtration.