Spumanti Charmat Method & Unfiltered Ancestral Method Sparkling Wines

My wines

Spumanti Charmat method
Spumanti Charmat method

My collection of wines is divided in two important types: sparkling wines produced by following the Martinotti method, with the “presa di spuma” (taking of foam) in steel tanks at controlled temperature and pressure (autoclave) and wines produced by following the ancient “Ancestrale” method, with the second fermentation which is spontaneously created in the bottle and yeasts and sediments which are deposited in the bottom of the bottle, without any intervention of filtration or correction.
It is the ancient method, used by farmers since before the spreading of modern technologies for sparkling wine making.
Each of these wines has an original and surprising personality, for the ones who want to explore new (but actually ancient) taste experiences.

Riccardo Zanotto

Riccardo Zanotto it’s me, I have my own idea of what a wine should tell when you taste it, whether it be a simple still wine that one Doc Prosecco spumante wine or sparkling “Col fondo” with second fermentation in the bottle.
I wish that whoever drinks one of my bottles should find in it the stories of the past, the scent that made me fall in love with it and that peculiar personality that distinguishes me because it’s witness of a particular territory.

It wouldn’t have been enough to settle for any territory or entrust on modern methods of wine-making. It was necessary to do some research. Discover the right combination of grape, soil, technique, tradition and timings… It was more like being tailors than farmers, more selectors than producers.

And this is what I became in the course of the years, a tailor that selects quality, taste and tradition. Every year I create my sparkling wines “Col Fondo” (fermented on leeds), my still wines and my Spumante Prosecco DOCG Conegliano Valdobbiadene but do not own vineyards. It is a conscious choice, thanks to the collaboration with a trusted manufacturer and the advice of an oenologist, allow me to put in my bottles exactly my idea of wine.

But what most would like to convey with my wines, beyond any technical and tasting note is the return to live wine with simplicity and conviviality. Take your noses off the glasses and put aside the technical files. Let’s go back and drink like we would do in an “Osteria”, let’s go back and spend time together.

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