Ca' Dei Zago, Prosecco Metodo Classico, Valdobbiadane DOCG, Veneto, Italy

The Zago family have been farming in the heart of the Valdobiaddene without chemical fertilisers for 100 years, since they begun their venture of their mixed farm in 1924. 5th generation Zago grower, Christian has now taken the helm and alongside partner, Marika they are taking things to the next level, carrying on their family's legacy through Biodynamic practises and the belief that 'you can't replace in the winery what nature didn't give you in the vineyard.'

Christian makes his compost and composted manure from pruned shoots, leaves, grasses and pomace and is then aged using biodynamic preparations such as Yarrow, Chamomile, Nettles, Oak Bark, Dandelion and Valerian. 

Zago's Metodo Classico is made in the traditional method using 90% Glera with small amounts of co-planted indigenous varieties such as Verso, Perera and Bianchetta. They're hand harvested, crushed and left for 2 days of skin maceration in cement vats using indigenous yeast. Bottled in the first waxing first quarter moon of March/April with a liquer de tirage to prompt the second fermentation before being stored on riddling racks for 14-18 months where Marika regularly tends them all by hand.

Light bodied with beautiful tension, lively acidity and a pleasing chalky minerality. 

Producer - Ca' Dei Zago
Country - Italy
Region - Veneto
Appellation - Valdobbiadene
Variety / Blend - Glera, Verso, Perera, Bianchetta
Wine Style - Sparkling Wine
Farming - Organic with biodynamic practices
Vegan