UNVEIL THE ART
Not just high-quality wines, but a multi-sensory experience that, beginning with taste, involves all the senses. The label, like a magnificent Venetian-style mask, opens onto specially-created, unexpected works of art that showcase the notes of each product. The artistic flourish awakens unexpected feelings, anticipations of an unforgettable drinking experience.
PROSECCO DOC BRUT
ORGANIC GRAPES
The fragrant bouquet of nature
Fresh and natural bubbles enhanced by the richness and biodiversity of a unique terroir
PROSECCO DOC BRUT
ORGANIC GRAPES
The fragrant bouquet of nature
Fresh and natural bubbles enhanced by the richness and biodiversity of a unique terroir
ONE OF A KIND
GREEN
SOUL
PROSECCO
FEATURES
• SIGHT
Faded straw yellow color with greenish hues.
• SMELL
Fresh, floral and fruity bouquet with notes of acacia flowers, apricots and green apples.
• TASTE
Dry and pleasantly fragrant on the palate, with citrus and green apple aromas and persistent and creamy mouth-filling perlage.
• IDEAL PAIRING
A stylish and versatile sparkler, great as an aperitif but perfect with a variety of foods.
• PRODUCTION AREA
Provinces of Venice and Treviso
• COMPOSITION
100% Glera
VINIFICATION
The grapes harvested at the beginning of September are chilled, pressed and separated from the skins. The clean must is fermented in stainless steel vats, at 58°- 60° F for about 10-12 days. After the alcoholic fermentation, the wine rests at 51°- 53° F and made into Prosecco as needed. Second fermentation follows the Charmat method in large temperate-controlled stainless-steel tanks, at 60° F for about 12 days, with 30 days maximum contact with the lees to ensure the freshest product. After the sparkling fermentation is completed, wine is cooled at 32°F for one month before sterile-filtration and bottling. Extra 30 days rest in the bottle before release.
The grapes harvested at the beginning of September are chilled, pressed and separated from the skins. The clean must is fermented in stainless steel vats, at 58°- 60° F for about 10-12 days. After the alcoholic fermentation, the wine rests at 51°- 53° F and made into Prosecco as needed. Second fermentation follows the Charmat method in large temperate-controlled stainless-steel tanks, at 60° F for about 12 days, with 30 days maximum contact with the lees to ensure the freshest product. After the sparkling fermentation is completed, wine is cooled at 32°F for one month before sterile-filtration and bottling. Extra 30 days rest in the bottle before release.
THE RANGE
DISCOVER OUR WINES
Zardetto’s new product range expresses a special liveliness, extraordinary freshness and full aroma to all Zardetto wines. Each sip reveals a palette of delicate gustatory notes. and truly brings the authentic Italian taste to life.
LONG CHARMAT PROSECCO SUPERIORE D.O.C.G. BRUT
PROSECCO SUPERIORE D.O.C.G. EXTRA DRY
PROSECCO DOC BRUT
PROSECCO ROSÉ EXTRA DRY
PRIVATE CUVÈE BRUT
