A Tradition of Creating BRILLIAN T BUBBLES · Spumante TTL Prosecco Sparkling Total Volume % change vs. YA 37.3% 3.2% 8.0% 7.3% 7.5% ZARDETTO WINES Zardetto Prosecco Doc Treviso Brut

SPARKL ETHE ITALIAN WAY TO

BRILLIANT BUBBLESA Tradit ion of Creating

“Zardetto Prosecco

is one of the most

consistently delicious

Proseccos on

the market.”

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 to 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.

2 THE ZARDETTO TRADITION

3 ABOUT ZARDETTO

5 KEY SELLING POINTS

6 ZARDETTO WINES

9 DRINK RECIPES

T H E Z A R D E T T O T R A D I T I O N

For generations, the Zardetto name has been synonymous

with the best in Italian sparkling wine.

Owner Fabio Zardetto made his way to the forefront of

modern Prosecco production thanks to a long lineage

of winemaking tradition. As his maternal great-

grandfather worked closely with Giovanni

Dalmasso, the founder and director of the

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 for 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,

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.

The heart of Prosecco lies in the hills running east to west between Conegliano and Valdobiadene in Treviso

County, northeast of Veneto. This breathtaking landscape has remained virtually unchanged for centuries, thanks

to years of tradition and local passion for sparkling wine. Prosecco received its first level of national recognition

in 1969 when it was awarded DOC status (Denominazione di Origine Controllata). As a result of its growing

popularity and subsequent imitations, the Prosecco Consortium took their certification one step further, eventually

gaining DOCG status in 2009. Today, Prosecco is no longer a mere wine, but a precise wine-producing region

enforced with strict guidelines to ensure premium authenticity.

2

The Zardetto philosophy is steeped in the potential of the Conegliano Valdobbiadene hills, aiming to make sparkling

Prosecco, which truly emphasizes the characteristics of the beloved land, and sharing the resulting wine around the

world as ambassadors of the Zardetto name. This requires a consistently high level of quality and constant innovation

of the Prosecco making process, from exploring new soil in search of unique characteristics to a significant investment

in technology designed to minimize the invasive nature of secondary fermentation with minimal preservatives. Fabio

personally oversees this 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

three locations:

ZARDETTO OWNED VINEYARDS in the Conegliano Valdobbiadene DOCG and Prosecco DOC designated for

limited edition cru wines (86 total acres).

EXCLUSIVE VINEYARDS owned by selected and trusted vine-growers in the villages of Feletto, Ogliano, Carpesica,

Rolle, Col San Martino and Santo Stefano di Valdobbiadene, utilizing special soil or unique terroir characteristics

(collected and separately vinified).

HIGH QUALITY CO-OP WINERIES in the Conegliano Valdobbiadene DOCG hills and the Prosecco DOC.

ABOUT ZARDETTO

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 and fruity Prosecco taste (without

the yeasty quality typical of Champagne or Cava due

to shorter contact with the yeasts). Once secondary

fermentation is complete, the Prosecco is finally filtered

and bottled. Three key aspects of the Zardetto process

differentiate both the quality and characteristics of

their Prosecco, including:

YEAST SELECT ION

Zardetto only uses hand-selected fresh yeasts

for each batch (never the same colony of yeast for

more than one production). While expensive, this

method provides the best possible fermentation

performance to express the primary aromas of

the grapes.

COMPLETE CONTROL OF SECONDARY FERMENTATION

Over the past 20 years, Fabio and his team of trusted engineers have perfected a winery management system to control

every step of the fermentation process with automatic temperature and pressure sensors. A machine is also used to

conduct more than 50 chemical analyses in less than a minute, allowing multiple inspections each day. While human

supervision of the winemaking process remains critical, this modern technology helps to achieve a flawless result.

NON- INVASIVE F ILTRATION

Since the 1990s, Fabio has revolutionized the sparkling wine industry with a special cross-flow filter, removing the yeasts

after fermentation while maintaining positive aspects of aroma and body. Under this method, the wine passes by the filter

(rather than passing through it), and then transfers larger molecules (i.e. the yeasts) through osmosis, leaving smaller ones

that result in the unique qualities of the wine.

FabioZardetto

Owner and

Third Generation

Winemaker

43

“BUYING GUIDE – BEST BUY Here’s another

terrific no-fuss Italian sparkler with a tight, tonic mouth

feel. There’s nice linearity and coherency to the aromas that recall

stone fruit and lemon drop.”

“One of the finest widely available Proseccos

in the marketplace, this fresh, lively wine...exhibits

notions of orange rind, brioche, and honeyed grapefruit. Light-

bodied, effervescent, and packing plenty of flavor in its delicate

personality…”

KEY SELLING POINTS

Zardetto was the very first Prosecco imported to the US in 1984 and continues as the #1 Italian Prosecco sold today.Source: AC Nielsen US Food Drug Liquor, 12 weeks ending 7/23/11

Prosecco is Driving the Growth of the Sparkling Wine

Source: AC Nielsen US Food Drug Liquor, 12 weeks ending 7/23/11

Zardetto has been a leading name in Prosecco for generations, now led by Fabio Zardetto, an instrumental figure in the development of the Prosecco DOC & DOCG and the Consortium of Prosecco di Conegliano. Zardetto is a true family-run business, with Fabio’s son Filippo following in his ancestral footsteps (as opposed to the many corporately led Prosecco operations).

Zardetto Prosecco is renowned for superior products, from the selection of grapes to the proprietary development of several production methods, including:

Hand-selected fresh yeasts for every batch

Complete technological control of secondary fermentation

A non-invasive single filtration system

Sparkling Wine Category Growth$7MM

$6MM

$5MM

$4MM

$3MM

$2MM

$1MM

$–

40.0

35.0

30.0

25.0

20.0

15.0

10.0

5.0

–Total Sparkling

WineTTL

ChampagneTTL A/O

Sparkling Wine TypeTTL

SpumanteTTL Prosecco

Sparkling

Tota l Volume % change vs . YA

37.3%

3.2%

7.5%7.3%8.0%

ZARDETTO WINES

Zardetto Prosecco Doc Treviso BrutMade from 100% Glera grapes, this Zardetto exhibits

true varietal character. The first fermentation takes

place after a brief maceration period, enhancing the

typically tropical aromas of the fruit. These intensely

fruity aromas continue to develop during secondary

fermentation, carried out in large stainless steel

containers. Crystal clear with a hearty white foam and

fine perlage, it delivers fresh fragrant aromas and a

delicately soft and harmonious taste—the hallmarks of

this quintessential aperitif wine. An ideal pairing with

shellfish, white meats and fresh cheeses, perfect to enjoy

in the company of friends.

Production area: Conegliano

Varietal composition: 100% Glera

Size of vineyard (acres): 400

Vines/acre: 1,000

Yield/acre (tons): 7.2

Fermentation container: Stainless steel tanks

Length of alcoholic fermentation (days): 40

Aging: 1-2 months in bottles

Alcohol: 11.5%

pH level: 3.1

Residual sugar (grams/liter): 12

Acidity (grams/liter): 6

Dry extract (grams/liter): 16

T E C H N I C A L S P E C I F I C A T I O N S A N A LY T I C A L D A T A

UPC: 0 98709 42127 1SCC: 10098709421278

5 6

Zardetto Brut Private CuvéeWith this introduction, Fabio Zardetto has created his own personal Cuvée—a blend of

Glera (for long-lasting, expressive citrus notes), Chardonnay (for rich body and creamy

texture), and Muscat (for fresh floral and grape aromas). Brilliant straw-yellow in color

with a delicate perlage, this sparkler expresses notes of pears, apples and peaches with

a hint of wild flowers. Pairs perfectly with grilled fish, smoked trout, grilled vegetables,

vegetarian salads and Asian cuisines, like spring rolls or chicken satay—an incredibly

versatile choice.

Production area: Conegliano (Veneto)

Varietal composition: 30% Glera (formerly known as Prosecco), 30% Chardonnay, 15% Moscato and 25% local grapes


Vines/acre: 1000

Alcohol: 11.5%

pH level: 3.2


Acidity (grams/liter): 5.2







ZARDETTO WINES ZARDETTO WINES

Zardetto Tre Venti Conegliano Valdobbiadene Prosecco Superiore DOCG Rive di Ogliano BrutTre Venti, Zardetto’s limited edition single vineyard Prosecco, is the result of Fabio Zardetto’s never-ending research into the Prosecco DOCG world. In the village of Ogliano, just north of Conegliano, the term “rive” refers to the most exposed section of the hill (prized for ripening) where the soil is rich in young clay from its glacial beginnings, giving this Prosecco hints of spice. The vineyard is chilled during summer nights by a complex system of three winds, Tre Venti in Italian, blowing from the east. This effect allows the fruit-driven aromas and the fresh acidity of this Prosecco to develop slowly but fully. Brilliant in straw-yellow color, this Prosecco delivers sensual foam and a refined yet persistent perlage. The perfumes are delicate with hints of wisteria and acacia, green apple, pear and citrus fruits. It is spicy yet refined, exhibiting an elegant palate with firm acidity, velvety texture and a long, creamy finish. Serve with first courses such as elegantly sauced crab dishes or rich and salty tempuras.

Production area: Rive di Ogliano



Vines/acre: 1,000


Alcohol: 11.5%

pH level: 3.1


Acidity (grams/liter): 6.5






Zardetto RoséAfter four decades of Prosecco experience, Fabio Zardetto decided to delve deeper into the

world of bubbles by producing this unconventional sparkler. Zardetto Rosé is made with

100% Raboso Veronese, chosen for its impressive structure and exceptional acidity, making

it very food friendly with an alluring color. Elegant and expressive, this Rosé presents a

mesmerizing stream of steady bubbles, all immersed in a lovely raspberry-pink shade. Fresh

aromas of cherry and red currant are paired with good acidity and a velvety smooth finish. It

is a perfect companion for summer time barbecues.

Alcohol: 12%

pH level: 3.3








Production area: Treviso

Varietal composition: 100% Raboso Veronese


Vines/acre: 1,200

Yield/acre (tons): 6

Zardetto Zeta Conegliano Valdobbiadene Prosecco Superiore DOCG DryProduced in limited quantity, this vintage-dated sparkling wine takes its name from the

first letter of the Zardetto family name, Zeta in Italian. Zeta is made from carefully hand-

selected Glera grapes grown in the commune of S. Pietro di Feletto, one of the best

vineyards in the Conegliano Valdobbiadene region. This exciting, complex sparkling wine

showcases a wealth of personality, the delicious culmination of Zardetto’s relentless

research into the area’s treasured grape varieties. Bright straw-yellow in color with an

elegant and finely textured perlage, Zeta offers layered aromas of orange blossom,

lemongrass, peach and tropical fruits. This extremely versatile wine can be served as an

aperitif with salty snacks, after dinner with traditional desserts such as pastries and fruit

tarts, or simply by itself.

Production area: Conegliano



Vines/acre: 1,000


Alcohol: 11.5%

pH level: 3.1








UPC: 0 98709 42100 4

SCC: 10098709421001

UPC: 0 98709 42120 2

SCC: 10098709421209

UPC: 0 98709 42008 3

SCC: 10098709420080

UPC: 8 028542 020098

SCC: 080285420200987 8

proseccoDRINK RECIPES

The Classic BelliniInvented at Harry’s Bar in Venice, this cocktail

celebrates Giovanni Bellini, the great 15th Century

Venetian painter.

Ingredients:

• 4oz Zardetto Prosecco

• 1oz Fresh Peach

Puree fresh peach slices in a blender or food

processor. Refrigerate puree until ice cold. Spoon

puree into chilled shaker or mixing glass, add

Zardetto Prosecco. Stir gently and serve in

fluted glass.

Spritz TrevigianoIngredients:


• 1½oz Campari or Aperol

• 1oz Seltzer Water

• Olive or Orange Slice

Combine Zardetto Prosecco with Aperol or

Campari and fill remainder of the glass with

seltzer water. Garnish with an olive or

orange slice.

SgroppinoInvented in Venice, this after-dinner is extremely

popular in Veneto.

Ingredients:


• 2oz Vodka

• Lemon Sorbet

• Fresh Mint

Fill Champagne glass with Zardetto Prosecco and

vodka. Spoon a small scoop of sorbet into each

flute and sprinkle with chopped mint.

9

©2012 Selected and Imported by Winebow, Inc., New York, NY WINEBOW.COM

Documents

A Tradition of Creating BRILLIAN T BUBBLES · Spumante TTL Prosecco Sparkling Total Volume % change vs. YA 37.3% 3.2% 8.0% 7.3% 7.5% ZARDETTO WINES Zardetto Prosecco Doc Treviso Brut