Ca' dei Zago is a small family-run estate in Valdobbiadene managed by Christian and Michela Zago, a brother and sister duo passionate about the tradition of natural in-bottle secondary fermentation. Col fondo—a name referring to the natural sediment left behind by the secondary fermentation—is the historic method of Prosecco production, dating back to long before the advent of sealed tanks and large-scale industrial production. The blend of Glera, Bianchetta, Verdiso and Perera, four indigenous grape varieties from the Treviso area, gives this Prosecco an aromatic complexity that single-varietal versions rarely achieve.

The nose is delicate, with notes of pear, elderflower, fresh almond and a subtle hint of yeast. On the palate, it is lively and light, with a fine, persistent mousse and a salty, easy-drinking finish. It is a sparkling wine equally suited to a meal or as an aperitif. Serve well chilled and share with everyone.