Harvest Date: Hand-harvested in the first 10 days of September.
Aging: Long Charmat method. Aged for 5 months in stainless steel tanks and 3 months at least in bottle.
Tasting Notes: This style of bottled fermented prosecco is also known as prosecco “Col Fondo” which means that the wine is unfiltered and unclarified, therefore, a certain level of cloudiness and the presence of sediments is to be expected. The wine’s aroma has hints of bread yeast, light citrus fruit and honey; the mouth is fresh, clean and the acidity is firm. Great minerality and texture with a touch of nuttiness on the finish.
Vineyard Notes: Vineyard location: Valdobbiadene. Soil type: sandstone and conglomerates of rock and sand.
Production Notes: Semi-Sparkling cuvée Prosecco based wine, re-fermented in the bottle and aged on the lees for at least three months.
Winemaker Notes: It’s the ambassador of local tradition, as first Prosecco bubbles appeared during the fifties, before sparkling came into fame in the following decades.
Food Pairing: Assertive, light and easily digestible, this versatile Semi-Sparkling Valdobbiadene Prosecco D.O.C.G. Bottle Fermented on the lees traditionally accompanies the entire meal, especially Venetian marinated morsels, local salamis and aged Italian cheeses such as Parmigiano, Grana, Carnia and many others.
Other Notes: To improve on the standards set by our founder Paolo Zucchetto in the mid-seventies we have implemented new, more recently developed technologies in our winery. As always we avoid the use of additives and extracts, and minimize the need for sulphites. In addition, in our vineyard we continue to adopt sustainable and ecological practices.