Dal Zotto, Garganega 2018



Otto Dal Zotto emigrated from Valdobbiadene in 1967, and like many of his compatriots settled down to farming in Victoria’s King Valley. Here in the foothills of the Victorian Alps, he originally grew tobacco before turning to vines in 1987. From the 1990s, Otto introduced traditional grapes of his homeland, and was the first to plant Prosecco grapes in Australia in 1999, Dal Zotto releasing the first tank-method sparkling Prosecco in 2004. Now Otto’s sons front the family business, with Michael making the wine, and Christian selling it. Sempre la famiglia.

Dal Zotto use a T-trellising system for Garganega, sourced from one of King Valley’s oldest sites, Koombalah, in Australia’s Victoria region. It is has a red clay over volcanic rock soil, helping to provide structure and texture to the palate.

The wine is top loaded into the press, settled and then racked for fermentation to commence, lasting approx 14-20 days to dryness.  The wine is then racked, cleaned and a third is held in French oak for three months (50% new).

In Italy, Garganega makes Soave which is a super fresh, crisp, white style that delivers peach & melon-scented fruit aromas with a palate that tastes of delicious ripe apples, nectarines & a squeeze of lemon. A bright, easy-drinking wine.

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