There's little doubt that Prosecco is on a tear. Year over year, growth has be enviable for the past several years, to the point that it's now become the world's ubiquitous sparkling wine. On airplanes, in casual restaurants and during happy hours there's always a Prosecco at the ready for the thirsty patron. And while this is generally good news, it does pose a bit of the a problem for the focussed producers who work in the DOCG—Prosecco's Premier Cru if you will—because while their non-DOCG compatriots are focussed on volume and price, many in the DOCG are driven by quality and terroir.
There's perhaps no better examples of this than the Bronca sisters who make Sorelle Bronca with low-yield glera grapes grown on the steep hillsides in several spots throughout the DOCG. And even among the area's adventurous winemakers, the Bronca sisters stand out for pushing the envelope. They were at the forefront of sustainability in the region, they use no chemical pesticides, they don't water their grapes and they rely on natural yeasts in the winery.
The passion shows in their wine. Their "standard" Prosecco DOCG is the benchmark for the modern take : wild flowers tamed by focussed acidity and fine bubbles. But it's this brut nature—a sparkler with zero added sugar—that's really getting people jacked. Again there's lovely floral notes, but they're tempered by citrus zest and the crunch of a barely ripe nectarine. Both wines are available at the BCLDB, and more importantly they'll be poured at the upcoming Vancouver International Wine Festival, where they'll be joined by three others, including a rare still wine form the region.