Mongarda Valdobbiadene Prosecco Superiore Brut 2024

This small, family-owned, nature-oriented producer of “real Prosecco” absolutely blew us away years ago, outclassing many famous Prosecco wines we have tasted before. We brought the wine in, but perhaps it was too soon to offer a Prosecco that was drier, more complex and more interesting, but now we have brought it back, we love it more than ever, and we believe now is the time for Mongarda:)   

The Mongarda story began in 1978, when Bruno Tormena decided to dedicate himself full-time to the career of vignaiolo.  As a youngster he learned the art of vine cultivation while working with his grandfather in family vineyards in the locality of Mongarda, from which the estate takes its name.  Bruno transmitted his passion to his son, Martino, who has run the estate since 2011.  Martino is a recent graduate of the enology school in Conegliano and he has intensified his family’s commitment to their land and the quality of their wines. 

Today, Mongarda has 5 hectares of woods and 12.5 hectares of vines, spread between the villages of Col San Martino, Farra di Soligo, Miane, and Valdobbiadene.  This is the heart of the Valdobbiadene-Conegliano Prosecco Superiore zone.  Mongarda’s vineyards are on extreme slopes with old vines and poor, rocky soils, a situation which forces them to be worked manually.   The main variety is, of course, Glera, but the Tormena family has also kept the local heirlooms of Perera, Verdiso, Bianchetta, and Boschera, which are interspersed through the parcels and co-harvested and co-fermented with the Glera. 

The vines, some dating back to 1950, are pampered:  no weedkillers (undesired plants are mowed or removed by hand) and no synthetic fertilizers (instead, a biodynamic compost of grape skins, vine cuttings, and manure from grass-fed cows is made in-house).  While Martino has set organic certification as a goal, he is also concerned with elevated use of copper, whose toxicity is perhaps the ‘elephant’ in the organic viticulture room, especially in wet, cool, climates.  He includes natural extracts from stinging nettles and horsetail.    

In the cellar, the objective is to let the vintage and vineyards speak.  Grapes are pressed whole cluster, softly enough to avoid extracting bitterness.  All primary fermentations are spontaneous.  The use of dosage is not formulaic, but is adjusted according to each vintage and disgorgement.  Total production is 30,000 bottles. 

Mongarda Vintage Brut has aromas of white flowers, lemon sorbet, citrus blossoms, and a hint of sage, followed by orchard pear, green melon, bright citrus and chalky, stone minerality. Finishes clean, dry and refreshing with a classic 'Champagne' hint of yeasty character and a lingering savory note.

Varieties: 90% Glera, 10% Verdiso and Bianchetta. Harvested by hand.

Vineyard: Farra di Soligo in the lieu-dit “San Gallo,” 2.3ha at 350-370m above sea level, planted in 1950. Southern Exposure. Trained in the traditional Sylvoz or Doppio Capovolto.

Soils: “Suolo marcuola” (calcareous marl and composite rocks).

Winemaking:  Whole-cluster pressed; primary fermentation with indigenous yeasts in 30HL stainless steel vats, secondary fermentation in autoclave according to the Charmat method. Light filtration before bottling.  Dosage: 4 g/l.  

Production: 8,000 bottles