ITALY | FRIULI-VENEZIA GIULIA
Zago Agricola is the result of a path built over time and an innate process of family tradition that has been handed down for five generations.
In the mid-nineteenth century the great-grandfather Angelo Zago began to cultivate the grape involving all of his children, including Giovanni, who decided to continue farming with his large family. He transmitted the craft knowledge to Rita’s father, Emilio, who’s been a life-long winemaker.
Today, five generations later, Rita Zago and her son Enrico lead with determination Zago Agricola.
The plant a vineyard dedicated to the production of Prosecco DOC in an area particularly suited to the production of this wine for its geomorphological features.
The entire vineyard, eight hectares and a half, or twenty-one acres, is located in Taiedo of Chions, downstream of the Pordenone resurgence, in the alluvial fan formed by the intersection of Cellina and Meduna alluvial fans to the west and those of the Tagliamento River in the east.
Zago Agricola offers to the public two interpretations of Prosecco DOC, the first with Sur Lie method, or “On the lees”, bottle refermented according to the old method, evoking the traditions of the family, the ancestors, and the second with the Italian method, richer of bubbles.
PRIMAVERA SPUMANTE EXTRA DRY
50% Glera + 50% Chardonnay
» Italian or Charmat method, processed with slow fermentation in autoclave.
» Fine and persistent perlage, that underlines during the pouring of a pleasant froth, thick and evanescent. Interesting balance between residual sugar and acidity.
» Bouquet of fruit notes of apple, white floral and citrus fruits.
PROSECCO DOC MILLESIMATO BRUT
» Italian or Charmat method, processed with slow fermentation in autoclave and fine-grained continuous perlage.
» Bouquet: rich aromas of citrus fruit and vegetal notes.
» Taste: dry, fresh, tasty with lasting reminders of delicate flowers and ripe fruit essences.
» Recommended to celebrate, indicated with fish and vegetable hors d’oeuvres, shellfish, oven-baked fish, meats, and main courses of white meat or tofu.
PROSECCO DOC BOTTLE RE-FERMENTED
» “On the lees” method, without disgorgement. This Prosecco ferments freely with its proper indigenous yeasts and matures in bottles.
» Produced using the traditional technique of the late ‘800, where, thanks to an aging with the indigenous grape’s lees, a slight haze makes softer and rounder tasting sensations.
» Recommended to drink alone as aperitif or with delicate dishes, leaving the lees at the bottom of the bottle. Paired with other dishes, it’s suggested to pour it into a carafe, in order to taste this Prosecco full-bodied with the lees. Suited to all courses.