Riccardo Zanotto ‘Frottola’ Frizzante Bianco NV
Location: Italy, Veneto
Winemaker: Riccardo Zanotto
Grapes: 85% Glera and 15% Chardonnay
Soil: Sand, clay
Winemaking: Fermentation takes place in steel tanks for 20 weeks with indigenous yeasts, followed by filtration and bottling with a crown cap. 15 g/L RS.
From the Producer: ‘Frottola’ has an intense bouquet, marked fruity notes, a slightly bitter aftertaste. A very versatile wine for the whole meal, though ideal for aperitivo.
Every year I create my wines, ‘Ancestrali col fondo’ (Re-fermented in the bottle, at the bottom of which yeast and sediment are settled), frizzante and spumante wines, and my DOCG Prosecco, all with grapes from trusted producers and with from my own family vineyard. Each terrain, hilly or flat, in full sun or sheltered, offers a specific personality in the final result that, with the collaboration and advice of an expert oenologist, allows me to put in my bottles my idea of wine.
I would like those who drink a bottle of mine to be able to find in it the stories of yesteryear, those scents and character that made me fall in love with the places and traditions of the land where I was born and the “little pieces of Italy” that I have passed through, loved, lived in.
To achieve this I knew that research, a journey, was necessary. Blindly relying on modern winemaking techniques would not have been enough. It was necessary to discover the right combination of grapes, soil, technique, tradition, and timing in my family’s vineyards… I think you need to be more tailors than farmers, more selectors than producers. And that is what I have become over the years: a tailor who selects quality, taste and tradition.
But what I would most like to convey with my wines, beyond any technical and tasting note, is the return to wine that is alive, with simplicity and conviviality. Take your nose out of the glass, put aside the technical files. Let’s go back and drink like we would do in an listeria. Let’s go back and spend time together.
Location: Italy, Veneto
Winemaker: Riccardo Zanotto
Grapes: 85% Glera and 15% Chardonnay
Soil: Sand, clay
Winemaking: Fermentation takes place in steel tanks for 20 weeks with indigenous yeasts, followed by filtration and bottling with a crown cap. 15 g/L RS.
From the Producer: ‘Frottola’ has an intense bouquet, marked fruity notes, a slightly bitter aftertaste. A very versatile wine for the whole meal, though ideal for aperitivo.
Every year I create my wines, ‘Ancestrali col fondo’ (Re-fermented in the bottle, at the bottom of which yeast and sediment are settled), frizzante and spumante wines, and my DOCG Prosecco, all with grapes from trusted producers and with from my own family vineyard. Each terrain, hilly or flat, in full sun or sheltered, offers a specific personality in the final result that, with the collaboration and advice of an expert oenologist, allows me to put in my bottles my idea of wine.
I would like those who drink a bottle of mine to be able to find in it the stories of yesteryear, those scents and character that made me fall in love with the places and traditions of the land where I was born and the “little pieces of Italy” that I have passed through, loved, lived in.
To achieve this I knew that research, a journey, was necessary. Blindly relying on modern winemaking techniques would not have been enough. It was necessary to discover the right combination of grapes, soil, technique, tradition, and timing in my family’s vineyards… I think you need to be more tailors than farmers, more selectors than producers. And that is what I have become over the years: a tailor who selects quality, taste and tradition.
But what I would most like to convey with my wines, beyond any technical and tasting note, is the return to wine that is alive, with simplicity and conviviality. Take your nose out of the glass, put aside the technical files. Let’s go back and drink like we would do in an listeria. Let’s go back and spend time together.
Location: Italy, Veneto
Winemaker: Riccardo Zanotto
Grapes: 85% Glera and 15% Chardonnay
Soil: Sand, clay
Winemaking: Fermentation takes place in steel tanks for 20 weeks with indigenous yeasts, followed by filtration and bottling with a crown cap. 15 g/L RS.
From the Producer: ‘Frottola’ has an intense bouquet, marked fruity notes, a slightly bitter aftertaste. A very versatile wine for the whole meal, though ideal for aperitivo.
Every year I create my wines, ‘Ancestrali col fondo’ (Re-fermented in the bottle, at the bottom of which yeast and sediment are settled), frizzante and spumante wines, and my DOCG Prosecco, all with grapes from trusted producers and with from my own family vineyard. Each terrain, hilly or flat, in full sun or sheltered, offers a specific personality in the final result that, with the collaboration and advice of an expert oenologist, allows me to put in my bottles my idea of wine.
I would like those who drink a bottle of mine to be able to find in it the stories of yesteryear, those scents and character that made me fall in love with the places and traditions of the land where I was born and the “little pieces of Italy” that I have passed through, loved, lived in.
To achieve this I knew that research, a journey, was necessary. Blindly relying on modern winemaking techniques would not have been enough. It was necessary to discover the right combination of grapes, soil, technique, tradition, and timing in my family’s vineyards… I think you need to be more tailors than farmers, more selectors than producers. And that is what I have become over the years: a tailor who selects quality, taste and tradition.
But what I would most like to convey with my wines, beyond any technical and tasting note, is the return to wine that is alive, with simplicity and conviviality. Take your nose out of the glass, put aside the technical files. Let’s go back and drink like we would do in an listeria. Let’s go back and spend time together.