Sorelle Bronca was founded in the 1980s by sisters (or "sorelle") Antonella and Ersiliana, having inherited from their father Livio "the passion for the vine, the dedication to work, and the teachings of our grandfather Martino."  Ersiliana's daughter, Elisa, studied to become an enologist and has been working in the family business since 2001.  She, along with Antonella's husband Piero, are responsible for the winemaking and are the soul of the cellar. 

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The Bronca sisters grow their own fruit in steep hillside vineyards around the villages of Conegliano and Valdobbiadene, in the hills north-west of Venice, controlling the entire process themselves. Low yields and hillside-grown fruit ensure that the wine has good concentration and acidity.

 

Most Prosecco is made by large, industrial-scale producers who buy base wine and then perform only the secondary (sparkling) fermentation themselves, often with mediocre results.  Instead of two separate fermentations, (grape juice to still wine, then still wine to sparkling wine), the Bronca Sister’s Prosecco grapes are pressed and the juice is held at very low temperatures and fermented directly to sparkling wine. This more costly, single fermentation process retains more of the classic pear aroma that makes Prosecco distinctive.