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Zanotto Rude Col Fondo
£22.26

Zanotto

Zanotto Rude Col Fondo

Country: Italy 
Region: Veneto
Grape: Glera, Verdiso, Bianchetta Trevigiana
Style: Sparkling
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 Rude Col Fondo is a blend of indigenous white grapes Glera, Verdiso and Bianchetta Trevigiana from the central area of Colli Trevigiani, hills at 250 and 300 meters above sea level, with  shallow, marbled and clayey soils.

The wine is macerated on its skins for 10/15 days and is re-fermented naturally in the bottled, thanks to the addition of unfermented must before bottling. It is aged in bottles until the following summer after the harvest.

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 Rude Col Fondo is a blend of indigenous white grapes Glera, Verdiso and Bianchetta Trevigiana from the central area of Colli Trevigiani, hills at 250 and 300 meters above sea level, with  shallow, marbled and clayey soils.

The wine is macerated on its skins for 10/15 days and is re-fermented naturally in the bottled, thanks to the addition of unfermented must before bottling. It is aged in bottles until the following summer after the harvest.