Alessio Dorigo's charming winery remains a cornerstone of regional viticulture. His father, Girolamo, who recently passed away, deserves to be remembered for his significant contributions. In the 1960s, he introduced the concept of quality viticulture to the region, was one of the first to use barriques, and produced high-quality Metodo Classico sparkling wines. Furthermore, he was ahead of his time in contributing to the cultivation of native grape varieties, particularly ribolla gialla, which has been experiencing a surge in popularity of late. Sparkling wines, strictly produced using the Metodo Classico, are a family tradition. The base wines ferment in oak barrels and mature for 10 months, followed by another 60 months on the lees in the bottle. The result is a Blanc de Noir Dosage Zéro with lively fizz, featuring a medley of aromatic herbs, candied fruit, and lemon jelly, yielding a revitalizing freshness on the palate.
Each star stands for 10 years of Tre Bicchieri awards achieved by the wine producer
