Here are our big winners from the 2020 Halliday Wine Companion…and all assembled in a 6-pack to savour. Take the link at the bottom of the page to purchase your piece of our history.
- Dal Zotto Col Fondo Prosecco 2017 – 95 points
“Col Fondo Prosecco undergoes secondary fermentation in bottle and isn’t disgorged. The flavoursome leesy sediment dances on the bottom, hence ‘col fondo’, literally meaning ‘from the bottom’. This is how Italian prosecco used to be crafted before industrialisation turned it into mostly cheap fizz made in stainless steel tanks. This is complex, refreshing, lightly fizzy with plenty of acidity keeping it alive and kicking.”
- Dal Zotto ‘Tabelo’ Col Fondo Prosecco 2017 – 95 points
“It’s prosecco, but not as you know it. made from partially dried grapes to concentrate flavour with some fresh prosecco added, fermented in bottle col fondo style – so on lees and not disgorged. The result is Australia’s finest, most complex prosecco to date. Cloudy, of course: a lemon barley hue. Ginger, white blossom and lemon zest aromas and the palate is textural yet with plenty of lively acidity and a savoury twist. Bravo.”
- Dal Zotto L’immigrante Prosecco 2017 – 95 points
“Secondary fermentation in bottle and aged 18 months them disgorged. resulting in a delicious and really smart drink. It’s crisp, very dry and spine tinglingly fresh. Wafts of camomile, lemon blossom. It has complexity yet vibrancy with a lightning-rod of acidity right through the middle. L’immigrante sets the standard for this style of prosecco in Australia.”
- Dal Zotto Arneis 2018 – 95 points
“Smells of a spring garden full of blossom and honeysuckle with yellow peach: it’s more aromatic than the variety usually dictates. The palate is bright with light fruit flavours, a hint of lemon and a really spicy almost gingery bite. Refreshing to the last drop. As good as it gets.”
- Dal Zotto Fiano 2018 – 95 points
“Deliciously aromatic with citrus, honeysuckle, creamed honey and ginger cream plus refreshing acidity to keep it lively. Plenty of texture, neat phenolics and a savouriness that all adds up to lots of interest and a terrific drink.
- Dal Zotto Sparkling Nebbiolo 2016 – 95 points
“A fabulous, albeit different, addition for the prosecco leaders. Secondary fermentation in bottle and on its lees for 3 years. There’s sediment on the bottom – add it in or pour slowly for a clearer pale copper hue. This is fizz that’s laced with savoury flavour and fine acidity: tannins adding more depth – exciting stuff.”