Ca' dei Zago
Ca 'dei Zago is a small family-run winery located in Valdobbiadene, the beating heart of Prosecco production, a sparkling wine that is now synonymous with conviviality and joy all over the world, a symbol of a rapidly expanding "made in Italy" winemaking process. The winery was founded in 1924 and is now managed by the fifth generation of the family, embodied by Marika Zago and her brother Christian Zanatta who, after an interesting experience in New Zealand, decided to return to the origins of viticulture.
Ca 'dei Zago today extends over a vineyard area of about six hectares, divided into two different plots, one located in San Pietro, the other in Borgo di Saccol. The vines, aged between 50 and 60 years, are located at a height between 250 and 400 meters above sea level, and have their roots on purely hilly terrain, characterized by a steep slope and very subsoil varied. In fact, we pass from areas composed of limestone to others with a predominance of sand and clay, also encountering molera, marl and sandstone, for a terroir that is the faithful result of the different geological eras that contributed to its formation. Within the vineyards, the queen grape of this land is grown, namely Glera, grown with the utmost respect for the environment and the surrounding nature. In this regard, just think that no synthetic product is used, the rows are covered with grass and the work in the vineyard and in the cellar is carried out following principles that are based on biodynamic agriculture.
In the cellar, great attention is paid to traditional techniques. Christian has in fact continued the family's productive "creed", making Prosecco which ferments in bottles, and not in steel autoclaves. Therefore, since they are neither filtered nor stabilized, they have the classic background deriving from the yeasts and sediments that were formed and deposited during the fermentation in glass. A process that brings into the Proseccos branded Ca 'dei Zago delicate and strongly identifying bubbles, which, sip after sip, reveal the intrinsic link between terroir, vintage and man.
