Zorzettig
Vino Spumante Ribolla Gialla Brut Millesimato Optimum 2025
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Ribolla Gialla |
| Aging | Aged on the lees for 9 months with weekly bâtonnage in stainless steel (Charmat method); bottled and further aged for 1 month in bottle. |
- Grape variety and vintage: 100% Ribolla Gialla, 2024 harvest, Friuli-Venezia Giulia
- Method and ageing: Martinotti method in steel, 9 months on the lees and 1 month in bottle
- Aromas: white-fleshed fruit, yellow apple, broom, yoghurt and bread crust
- Taste and colour: pale straw yellow, lively bubbles; fresh, elegant and refined palate
- Serving and pairings: 6–8 °C; suitable for starters, lean fish and cheeses
Description
What kind of wine it is
Zorzettig Ribolla Gialla Brut Optimum is a sparkling wine with a lively character, made from Ribolla Gialla grapes. The winemaking process enhances a pale straw yellow colour, a prelude to an inviting aromatic profile. On the nose, notes of white-fleshed fruit and Golden apple emerge, enriched by hints of broom flowers, yoghurt, and a delicate fragrance of bread crust. The palate is refined and vibrant thanks to the Charmat method, which creates a dynamic perlage. This brut is ideal for pairing with lean fish dishes, cheeses, and starters, enhancing every flavour with great balance.
Where it comes from
The roots of this sparkling wine lie in the vineyards of Spessa, located in the province of Udine, in Friuli-Venezia Giulia. The rows grow at 220 metres above sea level, with north and south exposures ensuring balanced ripening and excellent flavour tension. The area, protected by the Julian Alps and tempered by breezes from the Adriatic Sea, creates an ideal microclimate for Ribolla Gialla. The soils, composed of clayey ponca, a typical stratification of marl and sandstone of Eocene origin, are fundamental. This geological nature gives the grapes a pronounced aromatic freshness, endowing the wine with authentic and territorial expressiveness.
How it is produced
Production begins in September with a manual harvest and careful selection of the bunches. A twelve-hour cold maceration gently extracts the varietal aromas of Ribolla Gialla. The first fermentation takes place in steel, followed by the prise de mousse using the Charmat method. The flavour profile is broadened by ageing on the lees for nine months, supported by weekly bâtonnage, which adds complexity without weighing down the palate. The cycle concludes with a brief rest in the bottle, which stabilises the sensory profile to offer a clean, dynamic, and persistent tasting experience.
History and Curiosities
Optimum celebrates the vineyards of Spessa, where the Zorzettig winery masterfully vinifies Ribolla Gialla. Guardian of a Friulian tradition dating back to 1874, the company enhances vines cultivated at 220 metres above sea level in the Colli Orientali. The roots sink into the typical Eocene clayey ponca, giving the wine absolute elegance. Thanks to the expert guidance of oenologist Saverio Di Giacomo, the manual harvest at the beginning of September gives rise to a vibrant VSQ sparkling wine, an authentic expression of the history and character of this exceptional land.
Tasting notes
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1986
- Oenologist: Saverio Di Giacomo
- Bottles produced: 800.000
- Hectares: 115
Despite having over a century, the Zorzettig Winery has been continuously renewed both in the vineyard, improving the attention for environmental respect and with the redevelopment of native vineyards, both in production and bottling techniques.
110 hectares planted on soils of marls and sandstones of Eocene origin formed 50 million years ago from the seabed, which produce from the Classic line to the Myò: elegant and reliable wines, and wines from selected grapes of the best rows.
The pedoclimatic environment, the structure and the passion of generations of the family, characterize this serious and important company. Read more
| Name | Zorzettig Vino Spumante Ribolla Gialla Brut Millesimato Optimum 2025 |
|---|---|
| Type | White charmat method sparkling wine brut |
| Denomination | VSQ |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Ribolla Gialla |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Zorzettig |
| Story | History and Curiosities Optimum celebrates the vineyards of Spessa, where the Zorzettig winery masterfully vinifies Ribolla Gialla. Guardian of a Friulian tradition dating back to 1874, the company enhances vines cultivated at 220 metres above sea level in the Colli Orientali. The roots sink into the typical Eocene clayey ponca, giving the wine absolute elegance. Thanks to the expert guidance of oenologist Saverio Di Giacomo, the manual harvest at the beginning of September gives rise to a vibrant VSQ sparkling wine, an authentic expression of the history and character of this exceptional land. |
| Origin | Vigneti di Spessa (Udine) |
| Climate | Altitude 220 m a.s.l.; north and south exposures |
| Soil composition | Clayey ponca (characteristic stratification of sandstone marls of Eocene origin) |
| Cultivation system | Double inverted |
| Plants per hectare | 4500 |
| Yield per hectare | 80 quintals per hectare |
| Harvest | Early September |
| Production technique | Charmat method |
| Wine making | 12-hour cold maceration; first fermentation in steel tanks (Charmat method); ageing on the lees for 9 months with weekly bâtonnage in steel; bottling and 1 month ageing in bottle. |
| Aging | Aged on the lees for 9 months with weekly bâtonnage in stainless steel (Charmat method); bottled and further aged for 1 month in bottle. |
| Total acidity | 5.51 gr/L |
| Residual sugar | 4.0 gr/L |
| Dry extract | 18.4 gr/L |
| Year production | 800000 bottles |
| Allergens | Contains sulphites |