Stephanie Johnson profiled some of the producers revitalizing Col Fondo Prosecco, a bottle-fermented style. Read her feature in our August issue; digital subscribers can also check it out online! — the W&S Team
Christian Zanatta and his sister Marika are the fifth generation to run Ca’ dei Zago, a small estate in the hills near Valdobbiadene. They farm their 16 acres of vines according to biodynamic methods, and make just two wines. This one includes mostly old-vine glera, with small amounts of perera, verdiso and bianchetta Trevigiana. The fruit ferments spontaneously in concrete vats and the juice remains on the skins for two days, developing a golden hue as well as proteins that help to clarify the wine without fining. Second fermentation takes place in bottle and the lees are never disgorged, leaving a hazy wine that is bone dry yet packed with complex flavors of green apple and orange marmalade couched in a rich, creamy texture.
Jenny & François Selections, NY
Ca’ dei Zago 2019 Valdobbiadene Prosecco Frizzante a rifermentazione spontanea in bottiglia (Best Buy)
Every week, our editors highlight a wine that intrigued them in our blind panel tastings, expanding on their tasting note in this space. These are entirely editorial choices; there are no paid placements. Subscribers can also access the original tasting note by searching here.
This story appears in the print issue of August 2021.
Like what you read? Subscribe today.