Zardetto Prosecco Brut Organic

Wine Description

Made from organic Glera grapes harvested from gravelly soil vineyards on the banks of river Piave, in the province of Treviso. The intense floral and fruity aromas of Glera are highlighted and preserved through the second fermentation, which takes place in large temperature controlled stainless steel tanks, following the Charmat method. Completely natural wine without use of any chemical agents in any phase of production. Entire Process is overseen by Suolo e Salute agency and certified by European community seal. The fragrant bouquet of nature!

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Acclaim
“Creamy and soft this Prosecco is full of aromas of ripe McIntosh apples, Asian pear and tangerine zest. The palate has a lush and creamy mousse, with a kiss of sweetness.”
— Wine Enthusiast, Dec 2022
“Zardetto is everywhere - one of the more recognizable Prosecco brands, it also has a ton of different bottlings. As far as I have been able to ascertain, this sparkler from organic grapes is a relatively new offering from the winery. At 12 g/l of dosage, it falls into the “Brut” category (at least for Prosecco), has aromas of ripe Asian pear, and comes off a hair sweet on the palate, but only a hair. Great fruity flavors (tart green apple), zingy acidity, and an above-average finish. I know Zardetto is huge and ubiquitous, but this is quite good.” – (Excellent)
— The Drunken Cyclist, Dec 2020
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Vineyard & Production Info
Production area/appellation:
Prosecco DOC Appellation
Vineyard size
88 acres
Soil composition
clay and Chalky
Elevation:
300-600 feet
Vines/acre:
930
Yield/acre:
7.3 tons tons
First vintage of this wine:
2015
Bottles produced of this wine:
2.5 Million
Certified Eco-Friendly Practices:
Organic
Certifying Organizations:
European Community Seal
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Winemaking & Aging
Varietal composition:
85% Glera and15% Pinot Bianco/Chardonnay
Fermentation container:
Stainless Steel
Length of alcoholic fermentation:
10-12 Days days
Fermentation temperature:
64 °F
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Analytical Data
pH level:
3.1
Acidity:
5.25 g/L
Alcohol:
11 %
Dry extract:
18 g/L
Residual sugar:
12 g/L