• Founded in the 1920s, the Ca’ dei Zago family farm and estate stretches over just six hectares (15 acres) planted to vine, including some of the Prosecco di Valdobbiadene appellation’s most coveted growing sites. • Vines are more than 40 years old and mostly planted on impossibly steep hillsides where all vineyard management must be done by hand. • Although not certified, biodynamic practices are rigorously implemented. • Traditional production methods: current-generation winemaker Christian Zago looks back at how his grandfather used to make wine. • Winemaking and bottling are carried out in strict accordance with the lunar calendar. • Renowned for his production of Prosecco Colfondo (or col fondo, meaning literally with sediment). • Recently the winery begun producing great classic method Prosecco, vintage 2015 was ranked #8 in The Wine Enthusiast TOP 100 of 2018. • Hills located at an elevation of around 250 meters above sea level (820 feet). • Soil rich in clay and limestone. • Climate is moderate-warm, influenced by the vicinity of both the Alpine Dolomites and the Adriatic Sea.
Christian Zago was among the first Prosecco producers to release a “col fondo,” meaning “on the sediment.” It refers to the fact that the second fermentation is carried out in bottle and the wine is undisgorged. The aging on lees (sediment) gives the wine greater character and depth.
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