Zamuner Azienda Agricola

In Zamuner Farms there are 6 hectares of hilly area between vine (5 ha) and olive (Frantoio, Majolo and Leccino varieties) in clayey and limestone soils of morainic origin where the cultivation form used is the guyot with a ' High plant density (4,500 plants per hectare) combined with a very low yield (about 70 q.li / ha).

Zamuner admits that he has always had the charm of Pinot Noir for his personality and the unpredictability of his grumpy character, making each harvest a real bet. His design lasted for 30 years and is worthy of great respect for the courage shown in proposing wines that consumers initially had difficulty understanding and especially for the personality he has been able to convey to his products.

Hence the choice to use the same expedition liqueur for all Bruts, so that the differences of each vintage can be highlighted, enhancing the purity of the fruit without manipulating excessively the features (as opposed to who, often for commercial reasons, seeks In the cellar to give uniformity and continuity to its products). Zamuner's experience and passion lead to the creation of sparkling wines (of course Classical Method) unique in the Italian wine landscape.

In Zamuner Farms there are 6 hectares of hilly area between vine (5 ha) and olive (Frantoio, Majolo and Leccino varieties) in clayey and limestone soils of morainic origin where the cultivation form used is the guyot with a ' High plant density (4,500 plants per hectare) combined with a very low yield (about 70 q.li / ha).

Zamuner admits that he has always had the charm of Pinot Noir for his personality and the unpredictability of his grumpy character, making each harvest a real bet. His design lasted for 30 years and is worthy of great respect for the courage shown in proposing wines that consumers initially had difficulty understanding and especially for the personality he has been able to convey to his products.

Hence the choice to use the same expedition liqueur for all Bruts, so that the differences of each vintage can be highlighted, enhancing the purity of the fruit without manipulating excessively the features (as opposed to who, often for commercial reasons, seeks In the cellar to give uniformity and continuity to its products). Zamuner's experience and passion lead to the creation of sparkling wines (of course Classical Method) unique in the Italian wine landscape.

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