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Zucchetto Prosecco Bottle Fermented Livei - 2022
Valdobbiadene Prosecco Superiore DOCG Col Fondo
Wine Specs
Vintage
2022
Varietal
100% Prosecco (Glera)
Appellation
Valdobbiadene Prosecco Superiore DOCG
Vineyard Designation
Valdobbiadene
Harvest Date
Hand-harvested in the first 10 days of September.
Acid
5.5 g/l
Aging
Long Charmat method. Aged for 5 months in stainless steel tanks and 3 months at least in bottle.
Alcohol %
12
In Stock
Wine Specs
Vintage
2022
Varietal
100% Prosecco (Glera)
Appellation
Valdobbiadene Prosecco Superiore DOCG
Vineyard Designation
Valdobbiadene
Harvest Date
Hand-harvested in the first 10 days of September.
Acid
5.5 g/l
Aging
Long Charmat method. Aged for 5 months in stainless steel tanks and 3 months at least in bottle.
Alcohol %
12
Wine Profile
Wine Profile / Tasting Notes
This style of bottled fermented prosecco is also known as prosecco "Col Fondo" which means that the wine is unfiltered and unclarified, therefore, a certain level of cloudiness and the presence of sediments is to be expected. The wine’s aroma has hints of bread yeast, light citrus fruit and honey; the mouth is fresh, clean and the acidity is firm. Great minerality and texture with a touch of nuttiness on the finish.
Vineyard Notes
Vineyard location: Valdobbiadene. Soil type: sandstone and conglomerates of rock and sand.
Production Notes
Semi-Sparkling cuvée Prosecco based wine, re-fermented in the bottle and aged on the lees for at least three months.
Winemaker Notes
It’s the ambassador of local tradition, as first Prosecco bubbles appeared during the fifties, before sparkling came into fame in the following decades.
Food & Wine Pairing
Assertive, light and easily digestible, this versatile Semi-Sparkling Valdobbiadene Prosecco D.O.C.G. Bottle Fermented on the lees traditionally accompanies the entire meal, especially Venetian marinated morsels, local salamis and aged Italian cheeses such as Parmigiano, Grana, Carnia and many others.
More Information
To improve on the standards set by our founder Paolo Zucchetto in the mid-seventies we have implemented new, more recently developed technologies in our winery. As always we avoid the use of additives and extracts, and minimize the need for sulphites. In addition, in our vineyard we continue to adopt sustainable and ecological practices.
