Mongarda

Mongarda is an iconic family farm in Valdobbiadene, the grand cru of Prosecco. Here quality trumps quantity. These are terroir Prosecco's of exceptional complexity and concentration.

The Tormena family farms six steep hillside plots totalling only 12ha, perched atop the famous calcareous soils of extinct volcanoes, responsible for the dazzling linear acidity Valdobbiadene wines achieve. If you want to know more about the characteristics of this area you can take a look at www.vinerra.com

Mongarda's intense inclinations, averaging 28%-52% (!), demand hand farming and ensure great drainage, making the vines' roots dive deep for water.

South and east facing, these vineyards capture loads of sun while their elevation guarantees cool night-time temperatures and breezes, lengthening the hang time for ripening while maintaining that zippy acidity for balance. As always, real wine is made in the vineyard!

Mongarda only grows the autochtonous traditional varieties: Glera, Verdiso, Bianchetta, Perera, and Boschera.

The Tormena's farm organically with flourishing biodiversity nurtured in the vineyards. Most of the Tormena's plots are so steep that the vines are individually staked rather than trellised.

Every bunch of grapes is hand-picked into small crates, whole-cluster, to prevent early crushing.
Once in the winery, the grapes are pressed very softly for the best free-run juice.

Fermentation takes place in stainless steel using their own pied de cuvée.

Maturation then takes place in steel and cement tanks with regular stirring of the lees for texture.

The second fermentations are done using the Martinotti method.

Only 30,000 bottles per year total production, and each one vintage-dated and drinking as pristinely as pure sunshine!

Here's a glimpse into life at Mongarda...