Since 2012, the estate has produced an original 100% Vermentino product: a non vintage sparkling wine on the lees made with the ancestral method by re-fermenting in the bottle the dry base Vermentino, with the addition of the following year’s fresh must. The result is pretty interesting, as the yeast presence gives us “two wines in one”.  

Vinification: Destemming and soft pressing, static decantation, tapping, fermentation in steel with indigenous yeasts (pied de cuvee) at 18-20°Celsius. The wine matures almost a full year in steel vats until the refermentation which takes place in September of the following year by adding 5% of fresh must so to capture carbonic bubbles. The added must creates a pied de cuvee and in 48 hours the wine is bottled in order to complete its process. Z spends 6 more months bottled in the cellar before being released to the market. It’s an unfined, un-disgorged ancestral style wine topped with a crown cap.
Hence the owners decided to name the wine Z referring to the Z present in Frizzante (fizzy). The vintage camouflage is in the lot number which contains the year.