Zardetto Zeta Conegliano Prosecco Superiore 2012
This versatile wine can be served as an aperitif and also pairs well with desserts like tiramisu or spicy Asian foods like massaman curry.
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 Prosecco is produced from carefully selected grapes grown on the finest hilltop vineyards, after which Zardetto uses 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.
Zardetto has been equipped with the best in modern winemaking machinery and technology, guaranteeing their ability to deliver high-quality Prosecco to a large international audience, and further enhancing the quality and flavor of the estate’s impeccable collection. Today, Zardetto Prosecco is enjoyed from New York to Hong Kong, continuing the long and storied tradition of Zardetto for wine lovers around the world.
The wines of Conegliano Valdobbiadene Prosecco Superiore DOCG represent Italy’s highest-quality designation in the Prosecco category. Situated approximately 30 miles north of Venice and 63 miles south of the Dolomites in the province of Treviso, Prosecco Superiore DOCG is defined by a limited geographic area that extends over 15 hillside towns, flanked by the municipalities of Conegliano to the east and Valdobbiadene to the west.
Hand harvesting and cultivation occur in the steep hillsides of Conegliano Valdobbiadene, the birthplace of Prosecco, and while incredibly labor-intensive, also drive quality grape selection and an artisanal approach throughout. To qualify as Prosecco Superiore DOCG, wines must contain at least 85% Glera. Other permitted varieties include Verdiso, Perera, and Bianchetta Trevigiana – but the aromatic Glera is the region’s star. Hardy and vigorous with hazelnut-colored shoots, Glera forms large, loose bunches of beautiful golden-yellow grapes that stand out against the bright green leaves of the vine.
Vines have been grown in Conegliano Valdobbiadene since ancient times. In 1876 Conegliano became home to the first enology school in Italy, an institution of learning and innovation. It fundamentally altered the future course of winemaking in the region, and indeed the entire country, by perfecting the Italian Method of sparkling wine production in autoclaves to preserve and enhance the aromas of the indigenous grape varieties. A Consortium of Conegliano Valdobbiadene producers was formed in 1963 and was instrumental in obtaining the very first Prosecco appellation in 1969. In 2009, Conegliano Valdobbiadene Prosecco was elevated to a DOCG, Italy’s highest wine category. Conegliano, home to the enology school and research center, is known as the area’s cultural capital, while Valdobbiadene, with its high altitudes, dramatically steep hillsides and twisting contours, is devoted mainly to production.
While the vast majority (95%) of Conegliano Valdobbiadene Prosecco is Spumante (sparkling or foamy), it is also made as a fizzy (Frizzante) wine, or even in a rare completely still version called Tranquillo. It comes in three different categories of residual sugar: “DRY,” with 17-32 grams of residual sugar per liter, is actually the sweetest; “Extra-Dry,” ranges from 12-17 grams; and Brut (0-12) is the driest category. Brut Nature or Zero Dossaggio Prosecco has less than 3 grams of residual sugar and Extra-Brut less than 6. Though most Prosecco is made in an autoclave, second fermentation in the bottle is still permitted under the DOCG guidelines, either in the traditional process known as Col Fondo (in which the sediment is left in the bottle) or Metodo Classico with sediment removed.
Due to the Conegliano Valdobbiadene’s complex geologic history, there is tremendous diversity of terroir between the eastern and western portions of the zone and even different sub zones and parcels within the same area. For this reason, in 2009 a sub-category called RIVE was created, which indicates a Prosecco made of grapes from one of 43 registered geographic areas. In order to qualify as a Rive, the grapes have an even lower maximum yield and the wine must be vintage dated. It is also possible to find Prosecco DOCGs made entirely from grapes of a single vineyard parcel.
Conegliano Valdobbiadene is currently shortlisted for inclusion as a UNESCO World Heritage Site.
Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.