The fruit is machine harvested in the early hours of the morning and then loaded directly into the press. The free run juice is separated from the pressings during this stage. The free run gives the greatest fruit expression both aromatically and on the palate. The juice is allowed to settle and then inoculated within 24 hours of harvest. The fermentation temperature is generally between 14 -16 degrees and can last for up to a month. Once fermentation is complete the wine is clarified and stabilised in preparation for the secondary ferment.
The Pucino Prosecco is made into a sparkling wine using the Charmat Method. This process involves re-inoculating the wine in a pressurized vessel. This ferment generally takes three weeks after which the wine is adjusted to the desired sugar level and then bottled. The palate is soft, appealing, approachable and basically a whole lot of fun, with gentle bubbles and alcohol combining seamlessly, and o_ering the maximum amount of freshness for a drink early, enjoy and not necessarily in moderation style of sparkling wine; a spot on example of Prosecco. Michael Dal Zotto
Pale straw, vivid green youthful hue. Tantalizing hints of fresh cut pear, citrus blossom and a mere suggestion of spice jump out and present themselves on the bouquet. The palate is soft, appealing, approachable and basically a whole lot of fun, with gentle bubbles and alcohol combining seamlessly, and offering the maximum amount of freshness for a drink early, enjoy and not necessarily in moderation style of sparkling wine; a spot on example of Prosecco.
Each Dal Zotto wine is the blend of three elements - family, tradition and innovation - with one overarching philosophy - your origins are just as important as your future. The Dal Zotto philosophy begins with what is closest to our hearts - family. From rural life in Italy, to settling in the King Valley, to pioneering Italian grape varieties, the journey has been a shared one. Along the way, from the good times at the table to our appetite for discovery in the vineyard and winery, it is "La Famiglia" that has brought it all together. We invite you to join us on this journey, pull up a chair at the family table, savour both the tradition and innovation in our wines and share our stories.
A fresh, apple and pear nose with some hints of lemon, too. The palate has a fresh, brisk and attractively crisp feel. Plenty of flavor and plenty of freshness. Drink now.
Clean, fresh and fruity, this is a prosecco that celebrates the cool definition of the King Valley in accurate flavours of nashi pear, lime and fennel, with balanced dosage and crunchy fruit appeal.'
The Dal Zotto family of King Valley, Victoria, produce a super range of prosecco very worthy of attention. This wine is fruity and vibrant with crunchy, refreshing bubbles and an apply-tasting finish. For a killer spritz, add a splash of Campari.'
From the epicentre of this trending Italian fizz style in Australia, there are two Pucino versions from the Dal Zotto's, this NV and a vintage 2016. Here you get a lively froth and bubble with subtle grassy, lemony, apple juice driven sparkling, perfect for making a spritz. The vintage has more floral depth across its tangy baselines. 3.5 Stars'
DAVID ELLIS - WESTERN WEEKENDER PENRITH
The current-release Dal Zotto NV Pucino Prosecco has classic varietal flavours of crisp apples and pears, and hints of a citrusy zest.'