{"product_id":"ca-dei-zago-prosecco-valdobbiade","title":"Ca Dei Zago \"Prosecco Valdobbiadene\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003e85% Glera, 15% Verdiso, Perera, Bianchetta\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eValdobbiadene, Italy\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003e2022\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eOrganic + Biodynamic\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils: \u003c\/b\u003eClay and said with silex\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003e\u003cmeta charset=\"utf-8\"\u003ePressed grapes stay in contact with the skins for 2\/4 days. Alcoholic and mololactic fermentations occur spontaneously in concrete tanks. \u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003eFollowing winter aging and stabilization, the two annual bottlings are carried out by gravity. Refermentation occurs spontaneously, generating natural sediment at the bottom of the bottle\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eFining or Filtering: \u003c\/b\u003eNone\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSulfur:\u003c\/b\u003e Minimal\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer:  \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan data-contrast=\"auto\"\u003eCa’ dei Zago is what happens when a fifth-generation winemaker decides the past was doing it right all along. Christian Zago is often pegged as the face of Prosecco’s “new wave,” but he’s really just reviving the soulful, slow methods his grandfather swore by—like following the lunar calendar and bottling wines “col fondo,” unfiltered and on the lees.\u003c\/span\u003e\u003cspan data-ccp-props='{\"335551550\":6,\"335551620\":6}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-wahpro-txt-style=\"font-size: 17px;\"\u003e\u003cspan data-contrast=\"auto\"\u003eSince 1924, the Zago family has cultivated just 4.5 hectares of steep, sun-wrapped vines in Valdobbiadene, a zone with some of the most prized slopes in Prosecco land. Here, vineyards aren’t just farmed—they’re revered. Everything is biodynamic, gravity-fed, and done by hand (or hoof: the Grigio Alpina cows are back!).\u003c\/span\u003e\u003cspan data-ccp-props='{\"335551550\":6,\"335551620\":6}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-wahpro-txt-style=\"font-size: 17px;\"\u003e\u003cspan data-contrast=\"auto\"\u003eChristian’s wines sparkle, but they don’t play by the rules. His Col Fondo Prosecco is naturally refermented in bottle, undisgorged, and anything but basic. Recently, he added Metodo Classico to his repertoire—vintage fizz that’s already turning heads.\u003c\/span\u003e\u003cspan data-ccp-props='{\"335551550\":6,\"335551620\":6}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-wahpro-txt-style=\"font-size: 17px;\"\u003e\u003cspan data-contrast=\"auto\"\u003eIn a world where Prosecco is often treated like a bubbly commodity, Ca’ dei Zago is a refreshing outlier: rustic, radical, and refreshingly real.\u003c\/span\u003e\u003cspan data-ccp-props='{\"335551550\":6,\"335551620\":6}'\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Buvons Wine","offers":[{"title":"Default Title","offer_id":67699702661307,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/5335\/0843\/files\/shot_20261016151907.jpg?v=1792200021","url":"https:\/\/www.buvonswine.com\/products\/ca-dei-zago-prosecco-valdobbiade","provider":"Buvons Wine","version":"1.0","type":"link"}