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Zanotto Frottola Frizzante IGT Marca Trevigiana
Zanotto Frottola Frizzante IGT Marca Trevigiana
£12.05

Zanotto

Zanotto Frottola Frizzante IGT Marca Trevigiana

Country: Italy
Region: Veneto
Grape: 85% Glera, 15% Chardonnay
Colour: White
Bottle Size: 75cl 
Alcohol: 10.5% 
Vintage: 2020

Riccardo Zanotto is the man behind this label, he makes predominantly “Col Fondo”, sparkling wines  (fermented in the bottle on lees). All grapes are farmed organically and/or biodynamically, and with the help of trusted growers and oenologists, Riccardo's interpretation of wine is translated directly into the glass.

“Whoever drinks one of my bottles should find in it the stories of the past, the scent that made me fall in love with it and that peculiar personality that distinguishes me, because it’s witness of a particular territory.”

Zanotto Frottola Frizzante IGT Marca Trevigiana 2020 is a sparkling wine made predominantly with Glera with some additional Chardonnay grapes. The vines grow in clay soils at the foots of the Asolo hills.

The grapes are softly pressed and the must (separated from the skins) is fermented at a low temperature in steel tanks for 10 days to gain elegant aromas. Produced following the Martinotti-Charmat method using indegenous yeast.


PRODUCER NOTES

Riccardo Zanotto is the man behind this label, he makes predominantly “Col Fondo”, sparkling wines  (fermented in the bottle on lees). All grapes are farmed organically and/or biodynamically, and with the help of trusted growers and oenologists, Riccardo's interpretation of wine is translated directly into the glass.

“Whoever drinks one of my bottles should find in it the stories of the past, the scent that made me fall in love with it and that peculiar personality that distinguishes me, because it’s witness of a particular territory.”

FARMING & WINEMAKING NOTES

Zanotto Frottola Frizzante IGT Marca Trevigiana 2020 is a sparkling wine made predominantly with Glera with some additional Chardonnay grapes. The vines grow in clay soils at the foots of the Asolo hills.

The grapes are softly pressed and the must (separated from the skins) is fermented at a low temperature in steel tanks for 10 days to gain elegant aromas. Produced following the Martinotti-Charmat method using indegenous yeast.