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
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.
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