Ca' dei Zago

Ca' dei Zago makes Prosecco the original way, the way Valdobbiadene farmers did for generations before industry took over. The result is a completely different wine: textured, dry, alive, and full of place.

The Zago family bought their farmhouse and vineyards in the heart of Valdobbiadene in 1924, and part of the land was already planted with vines then. Their historic cellar from 1925 is still in use. The 2024 vintage marked their 100th harvest.

In 1965, Giuseppe Zago committed to making Prosecco refermented in the bottle, and the family has used no other method since. The second fermentation happens in the bottle rather than a tank, leaving a fine sediment that adds depth, texture, and savory character.

Glera is the primary grape that’s grown, but the vineyards also hold Verdiso, Bianchetta, and a little Perera: traditional local varieties most producers have abandoned. The vines are planted in mixed order to protect biodiversity, and it's not unusual to find healthy, productive vines 80 to 100 years old.

The Zagos work their soils with manure and compost, ferment spontaneously, and keep sulfur very low. The 2024 Ca' dei Zago has just 20 mg/l of sulfur and almost no residual sugar, and they even timed bottling to the lunar calendar.