Italy’s Fruit Basket - Zonin Prosecco

“The retro look celebrates our heritage celebrating authentically while delivering a design aesthetic that appeals to a modern Prosecco consumer.” – Francesco Zonin

italy's fruit basket

using 200-years of winemaking know-how, zonin prosecco produces wines of smooth and approachable character

anOVERWHELMING NUMBER OF REGIONS IN ITALY produce and export wine. Most kinds of wine grapes are grown in these regions, and the country makes the most diverse number of wines of anyplace else in the world.

Interestingly, nearly all Italian wines share some important characteristics: the wines are almost always food-friendly—meaning not too high in alcohol content and not too much flavor influence from oak barrels.

As a bonus, Italy is one of the fastest-growing countries converting vineyards to sustainable, organic, and/or biodynamic practices, which leads to healthier vines and ultimately better wines.

The region of Veneto is considered the fruit basket of Italy. Its Glera grape thrives here and is key to making Prosecco, now the most popular wine produced in this area.

“Between the foothills of the mountains, the valley of the Po River, and the coast of the Adriatic Sea, there are very few extremes of weather during what a long and lush growing season is usually,” explains Erin Demara, wine expert for Zonin Prosecco. “So, the grapes that grow here ripen easily and usually give wine a lush but juicy fruit character without extremes of high alcohol or acidity.”

With eight generations and 200 years of winemaking history, the Zonin family calls Veneto home. “Their vineyards in the soft rolling hills between Venice and Verona have always produced wines of smooth and approachable character,” says Demara. “The ownership of all their winery lands in seven of the main regions of Italy has always added great value to the wines in the bottle.”

According to Demara, the key to Zonin Prosecco is its freshness. “The family process of winemaking, from harvest to glass, ensures that every bottle of our Prosecco is fermented to order throughout the year,” she says. “This way, the bubbles in the wine are as fresh and lively as can be, and the presentation in the glass is always consistent. And by making a drier Prosecco, with less sugary sweetness than many other brands, Zonin Prosecco becomes a more versatile ingredient in sparkling wine cocktails.”