Mongarda only started back in 1978 when Bruno, having picked up bits and bobs on winemaking from his grandfather, decided to give it a go and bought a single vineyard with his wife Marinella; it was called Mongarda. Now the 10-hectare estate, spread around the village of Col San Martino and in the heart of the Valdobbiadene-Conegliano Prosecco Superiore zone, is run by their son Martino who has maintained their ethos of natural, simple, low intervention winemaking. The majority of the vineyards are on steep slopes with old vines (the Mongarda vineyard dates from the 1950’s) and poor, lime conglomerate rocky soils where they pick and ferment ancient permitted Prosecco varieties, Perera, Verdiso, Bianchetta, and Boschera together with Glera.
The Mongarda grapes are hand harvested from the oldest sites at the end of September. Soft pressing with skin contact for a few days. Static decanting for 24 hours. Fermentation in SST with pied de cuvèe. Maturation in cement tanks with batonage. Re-fermentation in the bottle with original must during spring. March Bottling at the crescent moon. Not disgorged, no dosage. 5 mg/l of free sulphur at bottling.
The Mongarda Col Fondo has a lovely soft spritz, with lemon peel, almond, and a slightly hazy funk on the nose. Lovely texture and soft richness. Chalk, hay, wildflowers, faint quince and pear. Fresh clean with a bone dry finish.