Christian Zanatta and his sister Marika are the fifth generation to run Ca’ dei Zago, a small estate in the hills near Valdobbiadene.

They farm their 16 acres of vines according to biodynamic methods, and make just two wines. This one includes mostly old-vine glera, with small amounts of perera, verdiso and bianchetta Trevigiana. The fruit ferments spontaneously in concrete vats and the juice remains on the skins for two days, developing a golden hue as well as proteins that help to clarify the wine without fining. Second fermentation takes place in bottle and the lees are never disgorged, leaving a hazy wine that is bone dry yet packed with complex flavours of green apple and orange marmalade couched in a rich, creamy texture.

Wine&Spirits, July 2021.