MONGARDA

Mongarda's story began in 1978, when Bruno Tormena decided to dedicate himself full-time to the profession of vignaiolo. He learned the art of vine cultivation while working alongside his grandfather in the family vineyards of Mongarda, from which the estate takes its name. Bruno passed on his passion to his son, Martino, who has been at the helm of the estate since 2011. Martino, a recent graduate of the enology school in Conegliano, has intensified the family's commitment to their land and the quality of their wines.

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Mongarda boasts 12.5 hectares of vines and 5 hectares of woods, spread across the villages of Col San Martino, Farra di Soligo, Miane, and Valdobbiadene, in the heart of the Valdobbiadene-Conegliano Prosecco Superiore zone. The vineyards are situated on steep slopes with old vines and poor, rocky soils, which require manual labor. The primary variety grown is Glera, but the Tormena family also cultivates local heirlooms such as Perera, Verdiso, Bianchetta, and Boschera, which are interspersed throughout the vineyards and co-harvested and co-fermented with the Glera.

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The vines, some dating back to 1950, are treated with care and attention, with no weedkillers or synthetic fertilizers used. Instead, a biodynamic compost made in-house from grape skins, vine cuttings, and manure from grass-fed cows is used. Martino has set organic certification as a goal, while being mindful of the potential impact of copper, which can be toxic in wet, cool climates. He incorporates natural extracts from stinging nettles and horsetail in his practices.

In the cellar, the focus is on allowing the vintage and vineyards to speak for themselves. Grapes are pressed whole cluster, softly enough to avoid extracting bitterness. All primary fermentations are spontaneous. Dosage is not formulaic, but adjusted according to each vintage and disgorgement. Total production is 30,000 bottles.