The difference between an everyday prosecco and Cà dei Zago is just like that between boxed grape juice and freshly pressed must. Its opalescent, greenish colour is accompanied by flawless aromas of lemongrass and grape blossom, with a citrusy, bone-dry taste. The estate’s 100th harvest: an ideal yield, with old vine Glera and 10% of the Verdiso, Bianchetta and Perera varieties. Spontaneous fermentation with a few days of skin contact, followed by six months of ageing on the lees in the winery’s egg-shaped concrete tanks. Bottled in April, unfiltered, re-fermented with must pressed from dried bunches. “We feel this is the only way to preserve the wine’s original character. We also work with low pressure, keeping the mousse soft and restrained. We prefer wines that are easy to enjoy.” – Christian Zago.

Due to the low pressure, a mushroom-shaped cork is not necessary; it’s enough to make two cuts in the capsule and then twist the corkscrew through it. The bottle can be opened confidently, even like a still wine – just slow down on the last centimetre and the cork will pop out on its own.

Total sulphur: 20 mg/l