Long Charmat Prosecco Superiore Brut DOCG NV

Zardetto

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This top-of-the-line Zardetto Prosecco comes from the most prestigious vineyards in the Conegliano Valdobbiadene DOCG. The wine is made with passion, expertise, and patience, using the best selection of grapes hand-harvested at full maturity. Once the grapes are selected, they are cooled, pressed, and kept in contact with the skin for two hours. After a second fermentation of 40 days, the wine is kept on the lees for six months and then bottled and rested for two to three more months before release.

Wine Production

Once the grapes are selected, they are cooled, pressed, and kept in contact with the skin for two hours.  After a second fermentation of 40 days, the wine is kept on the lees for six months and then bottled and rested for two to three more months before release.

Tasting Notes

This Prosecco has a brilliant straw yellow color, a sensual foam, and a refined perlage. Aromas of rich citrus, apple, and a hint of herbaceous mint, mingle with an intriguing bread crust note. On the palate, the structure is elegant, with firm acidity, savory minerality, velvety texture, and a long, creamy finish.  

Food Pairing

Ideal as an aperitif and also pairs brilliantly with sushi, ceviche, shellfish, and white meats. 

Vineyard & Production Info
Production area/appellation:
Conegliano Valdobbiadene Prosecco DOCG
Vineyard size:
5 acres
Soil composition:
Silty Clay-Loam
Training method:
Sylvoz
Elevation:
495 feet
Vines/acre:
1,000
Yield/acre:
5.2 tons
Exposure:
Southwestern
Year vineyard planted:
1995
Harvest time:
September
First vintage of this wine:
2010
Bottles produced of this wine:
10,000
Winemaking & Aging
Varietal composition:
100% Glera
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
Minimum 40 days
Fermentation temperature:
57 °F
Type of aging container:
Bottle
Size of aging container:
.75 L
Length of aging before bottling:
6 Months
Length of bottle aging:
2-3 Months
Analytical Data
Alcohol:
11.5 %
pH level:
3.0
Residual sugar:
10.0 g/L
Acidity:
6.5 g/L
Dry extract:
19.0 g/L

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