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The Game Changer. Zardetto breaks rules and invents new rituals but always follows an unquestionable principle: the authenticity of the product. Authenticity is the cornerstone of Zardetto’s history and future. The Prosecco production spans a wide and diverse area, while each wine embodies the distinct flavors and qualities of the unique region it comes from. Founded in 1936, Zardetto has set the benchmark for producing world-class Prosecco in Italy and was instrumental in the establishment of the DOC and DOCG regions. Zardetto was the first producer of Prosecco to begin exporting outside of Italy, setting a standard for high-quality Prosecco to consumers worldwide. Glera grapes — the source of Zardetto’s Prosecco — thrive in the most historical Prosecco area: the Conegliano Valdobbiadene Superiore DOCG.
The first fermentation takes place after a brief maceration, which enhances the typical citrus and tropical aromas of the Glera grapes. These intense, fruity aromas are preserved through the second fermentation, which takes place in large temperature-controlled stainless-steel containers. Glera 85%, Pinot Bianco – Chardonnay 15%. A contemporary Italian Prosecco. Yellow grapes meet green undertones. Elegant bubbles mingle with a floral freshness and aromas of apricot and citrus.
The intense floral and fruity aromas of Glera are highlighted and preserved through the second fermentation, which takes place in large temperature-controlled stainless-steel tanks, following the Charmat method. Glera 85%, Pinot Bianco – Chardonnay 15%. Soft and dry at the same time, thanks to its refreshing acidity.
The first fermentation takes place after a brief maceration, which enhances the typical citrus and tropical aromas of the Glera grapes. These intense, fruity aromas are preserved through the second fermentation, which takes place in large temperature-controlled stainless-steel containers. Glera 85%, Pinot Noir 15%. A dreamy Italian sparkling wine. Soft pink tones evoke a romantic Venetian sunset. Soft fruity flavors of cherries with a refreshing finish.
The vinification takes place in large stainless-steel vats (autoclaving) Alcoholic fermentation: 10-12 days at 18°. Aging is 12 days at -9°, one month on the lees, and one month at 0° before release. Fresh and intense bouquet with notes of white flowers, pears, citrus, and melon. On the palate flavors of golden apple and peach, a soft mouthfeel, and a clean refreshing finish.
