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Dude
Lightly-sparkling orange wine
Second fermentation in the bottle
Ancestral method, unfiltered
11% vol – 750 ml
Dude is made by vinifying 90% Glera and 10% Moscato grapes. The first fermentation occurs in contact with the skins for 1 day and then separated by decantation.
It is bottled during the Easter period, with a waxing moon, to start the second fermentation in the bottle for about 5 months, during which the yeasts transform all the sugars in the wine into carbon dioxide and settle on the bottom of the bottle (0 grams of residual sugar).
Elegant, tasty and soft, with the flavor of freshly squeezed grapes, with a peach aroma.
On the palate it is persistent and fruity, never sweetish, with hints of ripe fruit.
Serving temperature: 8° – 9° C
Unfiltered Wines by Riccardo Zanotto
To learn more
Why Are They Called Skin-Contact Wines?
The name “skin-contact wines” sparks curiosity: where does it come from? It refers to an ancient process: the grape skins stay in contact with the juice after pressing, sometimes for weeks. This gives white wines a deep hue — from golden to orange — and complex flavors: hints of honey, spices, dried fruit. Unlike classic whites, filtered right away, skin-contact wines draw life from the skins, much like reds. In Italy, regions like Friuli champion them, using grapes like Ribolla Gialla or Friulano. They’re not easy: they can feel tannic, almost rugged, but they win over anyone seeking a wine with personality.
Sometimes, though, the skin contact is shorter and lighter, as with the new Zanotto “Dude,” a sur-lie wine that rests on its skins for just a few days. This brief touch is enough to lend it a unique character, with a deeper color that echoes “orange wines” — as these skin-fermented whites are often called — and a lively profile blending tradition with a modern twist. It’s a return to the roots, when winemaking was less polished and more instinctive: a glass of skin-contact wine, whether long or short, is a conversation with the earth.
To learn more
How many ways can you drink Col Fondo?
“Col Fondo” is a wine that invites discovery, an experience that adapts to your mood and your desire for exploration. Its unique character lies in the lees that remain in the bottle after refermentation, offering diverse tasting possibilities.
1. Purity and Finesse: The Elegance of Clear Wine
For those who appreciate elegance and clarity, we recommend decanting the “Col Fondo.” Gently pour the wine into a carafe, avoiding transferring the last 20-30 ml containing most of the lees. This will yield a clear and bright wine with delicate and fresh aromas. Ideal as a refined aperitif or paired with light dishes.
2. Vivacity and Depth: The Intensity of Velvety Wine
For a more intense and engaging experience, we suggest gently shaking the bottle before pouring. This will mix the lees with the wine, giving it a light cloudiness and enriching it with aromas of bread crust and other complex notes. On the palate, the lively bubbles and enhanced aromatic complexity will make the tasting even more rewarding. Perfect for accompanying flavorful dishes and artisanal cheeses.
3. Gradual Exploration: A Journey in the Glass
“Col Fondo” offers a dynamic experience. By pouring slowly, the first glasses will be clearer, revealing the wine’s freshness and finesse. As you continue, the lees deposited at the bottom will gradually mix, enriching the wine with complexity and depth. The last glasses, more cloudy, will offer an explosion of aromas and a fuller texture. This allows you to experience different nuances of flavor and texture within the same bottle, a true sensory journey in the glass.
