Taste That Reflects Prosecco Prosecco—The Land, the Wine, the Legacy

Taste that reflects Prosecco Prosecco—the Land, the Wine, the Legacy

The classic Prosecco zone is defined by several chains of sundrenched, steep hillside vineyards between the towns of Conegliano and Valdobbiadene, Preserving the Prosecco Region roughly equidistant between the Alps and the Adriatic, in Italy’s Veneto In 1969, the Prosecco region received its region. The area’s unique geology and rich, thousand-year tradition of first level of national recognition when it was vineyard cultivation landed it a spot on UNESCO’s World Heritage list awarded DOC status (Denominazione di Origine Controllatta). This designation protected a small of protected locations. area of production and ensured Prosecco a level of prestige in the Italian wine community. Located in the town of Conegliano, at the heart of the Prosecco territory, the Zardetto family estate has been a leader in Prosecco for four generations, As a result of the gaining popularity of Prosecco and subsequent imitation wines, the Consor- spanning over 100 years. In addition to being known for its food, wine, art, tium took their certification one step further by architecture, and history, Conegliano is also home to Italy’s oldest and most gaining DOCG status in 2009. Fabio Zardetto prestigious wine school Scuola Enologica, where Fabio Zardetto graduated played a key role in safeguarding the quality and image of Prosecco by taking on the managerial and completed with honors to become a Prosecco specialist. role for the Official Consortium of Prosecco di The Zardetto family’s wines honor the land and traditions of Prosecco. Conegliano from 1982 to 1995. Today Zardetto Prosecco is enjoyed from New York to Hong Kong, continuing the long and storied tradition of the Zardetto family for wine lovers around the world. Zardetto Prosecco from Start to Finish A Tradition of Taste

Owner Fabio Zardetto made his way to the forefront of modern Prosecco Grape Primary Secondary Non-Invasive Bottling Personal Reflections on Prosecco production thanks to a long lineage of winemaking tradition coupled with Selection Fermentation Fermentation Filtration

Strolling unhurriedly through the vineyards I a unique commitment to innovation. This tradition started with Fabio’s Grape Selection observe the silent life around me, listen to the grandfather Ernesto, who spent many years as a researcher at the Real After selecting and collecting the best grapes from the vineyards, Fabio Zardetto brings them to the winery where they are chilled and softly pressed. The juice is then song of spring buds and smile at the sun that Stazione Sperimentale under the leadership of noted agricultural expert ready for fermentation and the initial contact with yeasts. softly caresses them drying the tears of morning Professor Italo Cosmo. Primary Fermentation The primary fermentation begins by adding hand-selected fresh yeasts. Fabio is an dew and awaiting the soft breezes of sunset. expert in superior yeast research, and believes in using only the best and most fresh Later, Fabio’s father Pino became a certified oenologist in 1952 and spent the yeasts for each batch (never the same colony of yeasts for more than one I pick the ripe September berries stealing from production). While expensive, this method allows for perfect fermentation and first 17 years of his career producing Prosecco for a small firm in Conegliano. them the fresh flavours of my memories and lose provides the truest expression of the grape’s primary aromas. In 1969, Pino opened his own winery and eventually Fabio entered the world Secondary Fermentation myself, lose myself once again, in the colours Secondary Fermentation is where the magic of Prosecco begins and “bubbles” are and scents of this generous land. of Prosecco Spumante under the helm of his father. Today, Fabio and his produced. Carried out in large pressured tanks called autoclave, this secondary son Filippo continue the tradition of deep commitment to the Prosecco fermentation is also known as “The Italian Method.” The Zardetto winery has secondary I am grateful to this land that gave me life and fermentation down to science, using modern machinery machinery and technology territory and innovation in the Prosecco making process. to achieve flawless results. Secondary fermentation can last up to 40 days. stole my heart and to which I donate my soul. Non-Invasive Filtration Once secondary fermentation is compete, the Prosecco goes through a ---Fabio Zardetto non-invasive filtration method invented by Fabio himself. Under this method, the A long lineage of winemaking tradition coupled with a unique commitment to innovation. wine passes by the filter (rather than through it), and transfers larger molecules through osmosis, leaving only small, consistent bubbles to remain in the Prosecco, resulting in a more natural and pure sparkling wine.

Bottling At last, the sparkling wine is bottled at the Zardetto winery and then transported direct from Italy to the United States, providing consumers with the most authentic expression of Prosecco available on the market. Zardetto Varietals

Prosecco DOC Brut Spumante Rosé Made from 100% Glera grapes, this Prosecco exhibits true This handcrafted Spumante Rosé is made from varietal character. The first fermentation takes place after 100% Raboso Veronese, chosen for its impressive a brief maceration period, which enhances the typical structure and lively acidity, making it food friendly with tropical aromas of the fruit. These intense fruity aromas an alluring color. Elegant and expressive, this rosé continue to develop during secondary fermentation, presents fresh aromas of cherry and red currant with carried out in large stainless steel containers. Crystal clear good acidity and a crisp, refreshing finish. with a hearty white foam and fine perlage, it delivers fresh fragrant aromas and delicately soft and harmonious Private Cuvée Brut Vino Spumante taste – the hallmarks of this quintessential aperitif wine. Fabio Zardetto created his own personal Cuvée, a blend of Glera for long lasting expressive citrus notes, Prosecco DOC Brut Organic Chardonnay for rich body and creamy texture, and Fabio Zardetto created his first organic Prosecco using Moscato for fresh floral and grape aromas. Brilliant only carefully selected and certified organically grown straw-yellow in color with a delicate perlage, this grapes from the finest hilltop vineyards. This exciting sparkler expresses notes of pears, apples and peaches Glera Grape addition to the Zardetto Prosecco line-up reflects Fabio’s with a hint of wild flowers. Glera the white grape used to produce Prosecco wines, has been grown commitment to quality and supports his philosophy to for hundreds of years in the Veneto and Friuli regions. Fabio Zardetto is work harmoniously with nature, maintain and restore the one of the leading researchers of the grape and its history in the region. environment and create eco-friendly production Through the San Mor project, Fabio is currently experimenting with rare techniques. Crisp and refreshing notes of white flowers, 80-90 year-old Glera vines that have survived through phylloxera. Working peaches, and herbs. with clones from these vines will reinforce the Zardetto commitment to organic winemaking by eliminating the need for pesticides. ZardettoWinery.com