Giol Italia

Vegan and organic wines

Vegan Vegan2

BRONNER

Natural cork

certification

Fine wines since 1427
Only organic wines since 1987
Only vegetarian and organic wines
No-added sulphites wines since 2009
Resistant vineyards since 2015

Experience matters

Download data sheet e indicazioni raccolta differenziata

BRONNER

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.

Riconoscimenti

Silver Medal

Germania
Novembre 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.