Zardetto Cuvee Rose
Zardetto Rosé is the perfect pairing to parmigiano Reggiano cheese and salame.
Located in the heart of the famous Prosecco territory between Conegliano and Valdobiadene, Zardetto has been a leader in sparkling wine for more than 40 years. This vibrant and refreshing off-dry Prosecco is produced from carefully selected grapes grown on the finest hilltop vineyards, after which Zardetto’s state-of-the-art winery blends modern techniques and traditional practices that result in an acclaimed brut. As one of the first companies to introduce and distribute Prosecco outside Italy, Zardetto continues to conquer the global market with a wide portfolio of high-quality products. The Zardetto philosophy is steeped in the potential of the Conegliano Valdobbiadene hills, aiming to make sparkling Prosecco that truly emphasizes the characteristics of the beloved land. This requires a consistently high level of quality, from exploring new soil in search of unique characteristics, to a significant investment in technology. Fabio personally oversees the entire process, from the vine to the final customer, utilizing his rich knowledge of every hill and terroir in the Prosecco DOC to source the best grapes of the region. After collecting separate grapes from each vineyard with respect to the appropriate maturation time (depending on exposition, location, soil, etc.), Zardetto brings them to the winery where they chill and softly press them. The juice is then ready for fermentation and initial contact with yeasts. To create sparkling Prosecco, secondary fermentation is carried out in large pressured tanks called autoclavi, also known as “The Italian Method,” over a period of nearly 40 days. This process results in the characteristic flowery, fruity Prosecco taste. Once secondary fermentation is complete, the Prosecco is finally filtered and bottled.
Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.
Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.
Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.
Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special.
Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasted bread or brioche qualities. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.