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 is me, every year I create my “Ancestrali” wines “col fondo” (Re-fermented in the bottle, at the bottom of which yeast and sediment are settled), my sparkling wines and my Prosecco Docg with grapes from trusted producers and with Glera grapes from my own farm in the family vineyard, aware that each terrain, hilly or flat, in full sun or sheltered, offers a specific personality in the final result that, with to the collaboration and advice of an expert oenologist, allows me to put in my bottles exactly my idea of wine.

I would like those who drink a bottle of mine to be able to find in it the stories of yesteryear, those scents and character that made me fall in love with the places and traditions of the land where I was born and the “little pieces of Italy” that I have passed through, loved, lived in.

To achieve this I knew that research, a journey, was necessary. The family vineyard I grow in the hills or blindly relying on modern winemaking techniques would not have been enough. It was necessary to discover the right combination of grapes, soil, technique, tradition, timing… I think you need to be more tailors than farmers, more selectors than producers. And that is what I have become over the years: a tailor who selects quality, taste and tradition.

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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