![](https://www.sorellebronca.com/wp-content/uploads/2020/04/pattern.png)
Particella 181
SelezioneBrut / Valdobbiadene Prosecco Superiore DOCG Rive di Rua
A unique expression of the sweet hills of Conegliano in Rua di Feletto. An irreverent particella that arrives to reinvent Prosecco Superiore DOCG.
Cultivars | Glera 100% |
Location |  Rua di Feletto 45°54′57.25″N  12°15′05.29″E |
Altitude | 180m above sea level |
Soil | Marl from volcanic origin with the presence of iron which gives a characteristic reddish color to the soil. |
Average slope | 40% |
Average age of the plants | 35 years old |
Cultivation of the land | Mechanical and manual without the use of herbicides. |
Training system | Sylvoz |
Harvest | By hand, using crates. |
Winemaking technique | Sequential pressing of whole grapes and débourbage for at least 2 weeks. |
Second fermentation | Directly from the grape must using the Martinotti method. Contact on the lees for about 6-8 months. Static decanting without the use of adjuvants. |
Character | Elegant and creamy perlage. Sensation of ripe fruit with mineral and floral notes. The iron-rich soil confers sapidity and persistence to the palate. |
 |
|
Alcohol content | 11% vol |
Total acidity | 6,5 g/l |
Residual sugar | 5-7 g/l |
From appetizers with prosciutto, melon and cured meats to fish and white meat dishes. Savoury pies, truffle risotto or fried seafood.
Sizes | Packaging | Gift packs |
750 ml | 6 horizontal bottles | 1/2/3 lithographed |
1/3/6 wooden | ||
1500 ml | 3 horizontal bottles | individual litho or wooden |
3000 ml | individual bottle | individual wooden |
6000 ml (available on request) | individual bottle | individual wooden |
Technical sheet
Technical notes
Food Pairings
Available formats and packaging
Cultivars | Glera 100% |
Location |  Rua di Feletto 45°54′57.25″N  12°15′05.29″E |
Altitude | 180m above sea level |
Soil | Marl from volcanic origin with the presence of iron which gives a characteristic reddish color to the soil. |
Average slope | 40% |
Average age of the plants | 35 years old |
Cultivation of the land | Mechanical and manual without the use of herbicides. |
Training system | Sylvoz |
Harvest | By hand, using crates. |
Winemaking technique | Sequential pressing of whole grapes and débourbage for at least 2 weeks. |
Second fermentation | Directly from the grape must using the Martinotti method. Contact on the lees for about 6-8 months. Static decanting without the use of adjuvants. |
Character | Elegant and creamy perlage. Sensation of ripe fruit with mineral and floral notes. The iron-rich soil confers sapidity and persistence to the palate. |
 |
|
Alcohol content | 11% vol |
Total acidity | 6,5 g/l |
Residual sugar | 5-7 g/l |
From appetizers with prosciutto, melon and cured meats to fish and white meat dishes. Savoury pies, truffle risotto or fried seafood.
Sizes | Packaging | Gift packs |
750 ml | 6 horizontal bottles | 1/2/3 lithographed |
1/3/6 wooden | ||
1500 ml | 3 horizontal bottles | individual litho or wooden |
3000 ml | individual bottle | individual wooden |
6000 ml (available on request) | individual bottle | individual wooden |