Dal Zotto Wines

Dal Zotto Wines employs two methods to produce Prosecco, these being for its L’Immigrante Prosecco, which is the traditional method champenoise, while the majority of the harvest goes into making the Vintage Pucino Prosecco and NV Pucino Prosecco produced using the Charmat method. In Italy the Charmat method would be used for 99% of all Prosecco produced.

The fruit is generally harvested at around 9-10.5°Baume by machine and top loaded into the press. The juice is then racked and inoculated with fermentation taking approximately two weeks, aiming for a temperature range of 14-16°C throughout the ferment.

We ferment the wine dry and then during the Charmat process aim to ferment back to our desired residual sugar level and a CO2 level of around 9.5-10.5g/L.

The final wine is fresh with delicate aromatics of jasmine, wisteria and citrus blossom, while on the palate there is crisp apple and citrus flavours and a good balance between acid and residual sugar.