Located in the heart of the famous Prosecco territory between Conegliano and Valdobiadene, Zardetto has been a leader in sparkling wine for more than 40 years. This vibrant and refreshing off-dry Prosecco is produced from carefully selected grapes grown on the finest hilltop vineyards, after which Zardetto’s state-of-the-art winery blends modern techniques and traditional practices that result in an acclaimed brut. As one of the first companies to introduce and distribute Prosecco outside Italy, Zardetto continues to conquer the global market with a wide portfolio of high-quality products.
Owner Fabio Zardetto made his way to the forefront of modern Prosecco production thanks to a long lineage of winemaking tradition. While his maternal great-grandfather worked closely with Giovanni Dalmasso, founder and director of Real Stazione Sperimentale, the foremost institution for vine growing and oenology in Conegliano, his paternal great-grandfather, Ernesto Zardetto, was awarded for his sweet wines or Vin da Botiglia. Fabio’s grandfather (also named Ernesto Zardetto) spent many years as a researcher at the Real Stazione Sperimentale under the leadership of noted agricultural expert Professor Italo Cosmo. Finally, Fabio’s father Pino became a certified oenologist in 1952 and spent the first 17 years of his career producing Prosecco for a small firm in Conegliano. In 1969, Pino opened his own winery with the primary goal of adding his personal touch to Prosecco, highlighting both the flowery and fruity notes of the Prosecco grape.
Born in Conegliano in 1958, Fabio soon followed in the footsteps of his winemaking ancestors, graduating with honors from the Enology School of Conegliano, one of the oldest and most prestigious enology schools in the world. His experimental thesis examined sparkling wine (of course!), a theme relatively unexplored by the university at that time. Upon completing graduate studies in chemistry at the University of Venice, Fabio leapt into the world of Prosecco Spumante under the helm of his father Pino, by then quite famous in the Italian wine community. In addition to his responsibilities at the Zardetto winery, Fabio was named manager of the official Consortium of Prosecco di Conegliano, serving from 1982 to 1995. In this role, he oversaw all promotion of Prosecco wines, safeguarding the quality and image of Prosecco for the region. In 1998, Fabio was named sole owner of the Zardetto Winery, initiating an exciting new era of the company’s development. Under his leadership, Zardetto has been equipped with the best in modern winemaking machinery and technology, guaranteeing their ability to deliver high-quality Prosecco to a large international audience, and further enhancing the quality and flavor of the estate’s impeccable collection. Today, Zardetto Prosecco is enjoyed from New York to Hong Kong, continuing the long and storied tradition of the Zardetto family for wine lovers around the world.
Location of Vineyard
The Zardetto philosophy is steeped in the potential of the Conegliano Valdobbiadene hills, aiming to make sparkling Prosecco that truly emphasizes the characteristics of the beloved land. This requires a consistently high level of quality, from exploring new soil in search of unique characteristics, to a significant investment in technology. Fabio personally oversees the entire process, from the vine to the final customer, utilizing his rich knowledge of every hill and terroir in the Prosecco DOC to source the best grapes of the region.
Zardetto Prosecco grapes are currently sourced from:
- Zardetto-owned vineyards in the Conegliano Valdobbiadene DOCG.
- Prosecco DOC designated for limited edition cru wines (86 total acres).
- Limited and exclusive vineyards utilizing special soil or unique terroir characteristics (collected and separately vinified).
- High-quality co-op wineries in the Conegliano Valdobbiadene DOCG hills (including the villages of Feletto, Ogliano, Carpesica, Rolle, Col San Martino and Santo Stefano di Valdobbiadene).
- The Prosecco DOC.
After collecting separate grapes from each vineyard with respect to the appropriate maturation time (depending on exposition, location, soil, etc.), Zardetto brings them to the winery where they chill and softly press them. The juice is then ready for fermentation and initial contact with yeasts. To create sparkling Prosecco, secondary fermentation is carried out in large pressured tanks called autoclavi, also known as “The Italian Method,” over a period of nearly 40 days. This process results in the characteristic flowery, fruity Prosecco taste. Once secondary fermentation is complete, the Prosecco is finally filtered and bottled.