Ca’ dei Zago – Metodo Classico Dosaggio Zero

Ca’dei Zago Winery born in Valdobbiadene, the land of Prosecco, an iconic symbol of Italian winemaking. It's a small family-run winery founded way back in 1924 and is currently managed by the fifth generation of the family, represented by Marika Zago and her brother Christian Zanatta. After gaining experience in New Zealand, Christian decided to return to Italy to uphold the tradition behind Prosecco. Ca' dei Zago now spans approximately 6.5 hectares of vineyards, divided into two different plots, one located in San Pietro and the other in the Borgo di Saccol. The vineyards, with vines ranging from 50 to 60 years old, are situated at altitudes between 250 and 400 meters above sea level. They take root in predominantly hilly terrain characterized by steep slopes and vastly different subsoils. The areas range from limestone-rich zones to those dominated by sand and clay, with the presence of marl, marlstone, and sandstone. This terroir is the result of various geological eras that have contributed to its formation. Within these vineyards, the star grape of the region, Glera, is cultivated with the utmost respect for the environment and surrounding nature, without the use of any synthetic products. The rows are covered with natural vegetation, and both vineyard and cellar work follow principles inspired by biodynamic agriculture. In the cellar, great attention is paid to traditional techniques. Christian has continued the family's production philosophy by crafting Prosecco with the sediment that ferments in the bottle, rather than in steel tanks. As a result, these Proseccos are neither filtered nor stabilized, retaining the characteristic sediment from the yeast, resulting in a cloudy appearance with sediments that formed and settled during fermentation in glass. This process yields Ca' dei Zago Proseccos with delicate and highly distinctive bubbles, emphasizing the deep connection between terroir and vintage.->Discover all the wines of Ca’ dei Zago Winery