Prosecco DOC Fiumano 2021 – Zanotto


Prosecco DOC is produced solely from Glera grapes grown in the hills of the Treviso province at an altitude of 150 meters above sea level. The fermentation process lasts for 30 days in stainless steel tanks, where the wine is kept until it reaches the desired level of effervescence. It is then filtered and bottled. This sparkling wine falls into the Brut category, with a residual sugar content of 10 grams per litre. It exhibits persistent bubbles and a fine mousse. The aromas are intense, with fruity notes. The harmonious and elegant character is what distinguishes Brut sparkling wines.

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SKU: ZANOCOLF21175-1-1 Categories: , , , , ,

Create your mixed case and save over 15% when you buy 6 to 12 bottles.

Mix and Match applied.

Green fruit
Citrus fruit
Tropical fruit





Serve At
Food Pairing
Cured meats
Cheese (soft, mild)



Grape Variety






Riccardo Zanotto annually creates Ancestral wines (Pet Nat) with lees and Prosecco sparkling wines, using grapes from trusted producers and from his family’s vineyard. He’s aware that each terroir, whether hilly or flat, exposed to full sun or sheltered, imparts a specific personality to the final result. With the collaboration and guidance of an expert winemaker, he is able to bottle his exact vision of wine.
Zanotto collection of wines can be divided into two important types: sparkling wines made using the Martinotti method, with the secondary fermentation occurring in stainless steel tanks at controlled temperature and pressure (autoclave), and wines made using the ancient “Ancestral” method. In this method, the second fermentation occurs spontaneously in the bottle, and the yeast and sediments remain deposited inside, without any filtration or correction interventions.
This is the ancient method used by farmers long before modern sparkling wine technologies became widespread.
Each of these wines possesses a unique and surprising personality for those who wish to explore new (yet actually ancient) taste experiences.


Prosecco hails from Northeast Italy, its heartland regions are Veneto and Friuli Venezia Giulia. 
While consumers often equate it with widely available commercial-quality fizz, access to Italy’s finest sparkling wines is rising. Many retailers now sell Prosecco for every occasion, from party-ready bottlings to companions for fine dining. Production techniques continue to improve, and the appetite for experimentation grows. The result is better bubbles and diminished sugar levels that showcase terroir, quality and style. Indeed, the world of Prosecco holds much to explore for the curious wine lover.
The grape used to make Prosecco is thin-skinned green called Glera which has been grown in the Veneto and Friuli Venezia Giulia regions of northern Italy for hundreds of years, moderately high acidity makes it a shoo-in for sparkling wine. It gives a lovely perfume of melons, peaches, pears and white flowers. The resulting wines are typically light to medium-bodied. Depending on the producer’s style and amount of residual sugar, alcohol levels can range from 8.5% to 12.5% for fully dry wines. Though some still wine is made, Prosecco is typically frizzante (fizzy) or spumante (fully sparkling).
As far as sweetness, it comes in four levels, from driest to sweetest: Brut, Extra Dry, Dry and Demi-Sec.
While Italian Prosecco has its roots in ancient times, the grape has long been grown in Slovenia, and more recently in Australia.
Riccardo Zanotto

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