Zuzu 2023 Vino Bianco Frizzante

€19.90

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Italy, Emilia Romagna
Formigine, Modena

0.75L

12.5% Vol.

Vinification: Direct pressing and spontaneous fermentation in cement

Aging: Maturation for a few months in casks and re-fermentation in bottles in March with must of the same vintage, one year of bottle ageing on the lees

Serving temperature: 8-10° C

Allergens: contiene solfiti

Trebbiano di Spagna and Trebbiano Modenese, direct pressing with fermentation, vinification and ageing in cement. After a winter in barrels, it is bottled in March with grape must from the same vintage. From the vineyard on stones and clay at an altitude of 400 metres.

Luca's Zuzù confirms itself as a fantastic sparkling wine, the utmost expression of that refermentation in the bottle without disgorging that in Emilia (as in the Veneto) reaches heights that are difficult to replicate elsewhere.

The colour is an intense yellow, justly veiled, and the nose is disruptive and rustic: hay, white flowers, notes of bread and earth to which orange pulp is added. The lees are lively and fresh, lending succulence without releasing jarring notes. In the mouth it has grit and substance, just the right acidity far from the usual lemon squeeze often rampant, softness in balance without flattening of any kind. A wine for laughing and travelling. Long live Emilia, the gastronomic belly of Italy.

From the producer

Franchina & Giarone

Luca Pizzetti produces wine in the Modenese hills around Formigine, the place where he grew up.

Franchina and Giarone are the names of the first two vineyard plots that Luca acquired on his return home. He had previously worked in the textile industry in Africa since he was 20 years old, but some time later decided to become a winemaker in the hills of Modena, at home.

Still very young, he embarked on his new path with 4 ha of rented vineyards and 4 ha of his own, some of which he planted in 2018 with a small but varied selection of ancient local varieties. In addition to grapes, Luca grows pears, apricots and cherries, as well as a couple of hectares of cereals.

The vineyards are cultivated exclusively with indigenous grapes, most of them between 20 and 50 years old. The most important varieties are: Lambrusco Grasparossa and above all the Trebbiani (Modenese and Spagna) and then Sgavetta, Negretto, Malbo Gentile, Uva Tosca and Festasio, an ancient grape variety that risked disappearing with the decline of traditional viticulture in the Emilian hinterland.