Zardetto’s new state-of the-art winery was the first in the region to employ a quality control sorting system, allowing the winery to select the best grapes from the highest quality vineyards in the Prosecco region and eliminate the chances of impurities. To create Zardetto’s sparkling Prosecco, secondary fermentation occurs in large, pressurized tanks called autoclaves over a period of nearly 40 days (“The Italian Method”). This results in the wine’s characteristic floral and fruity profile. Once secondary fermentation is complete, the Prosecco is filtered and bottled.