Each Dal Zotto wine is the blend of three elements - family, tradition and innovation - with one overarching philosophy - your origins are just as important as your future. The Dal Zotto philosophy begins with what is closest to our hearts - family. From rural life in Italy, to settling in the King Valley, to pioneering Italian grape varieties, the journey has been a shared one. Along the way, from the good times at the table to our appetite for discovery in the vineyard and winery, it is "La Famiglia" that has brought it all together.
The fruit is machine harvested in the early hours of the morning and then loaded directly into the press. The free run juice is separated from the pressings during this stage. The free run gives the greatest fruit expression both aromatically and on the palate. The juice is allowed to settle and then inoculated within 24 hours of harvest. The fermentation temperature is generally between 14 -16 degrees and can last for up to a month. Once fermentation is complete the wine is clarified and stabilised in preparation for the secondary ferment. The Pucino Prosecco is made into a sparkling wine using the Charmat Method. This process involves re-inoculating the wine in a pressurized vessel. This ferment generally takes three weeks after which the wine is adjusted to the desired sugar level and then bottled.
Pale straw, vivid green youthful hue; tantalizing hints of fresh cut pear, citrus blossom and a mere suggestion of spice jump out and present themselves on the bouquet; the palate is soft, appealing, approachable and basically a whole lot of fun, with gentle bubbles and alcohol combining seamlessly, and offering the maximum amount of freshness for a drink early, enjoy and not necessarily in moderation style of sparkling wine; a spot on example of Prosecco.