Meet Carlo Zucchetto

Featured on the cover of our C329 Cellar magazine, Carlo Alberto Zucchetto represents the third generation of his family to craft Prosecco in Valdobbiadene. Son of Paolo and grandson of the estate’s founder, Carlo oversees just 5.5 hectares of vineyards, including prized plots in the prestigious Cartizze cru. Small in scale but mighty in reputation, these steep parcels yield some of the most sought-after grapes in all of Prosecco.

Carlo approaches winemaking with a scientific precision that may well be in his DNA—his grandfather was once a pharmacist before turning to viticulture. That same rigour is evident in the clear differences between each of his cuvées. 

In an era when Prosecco is everywhere, Carlo’s wines stand apart. They reflect not only his family’s deep roots in Valdobbiadene but also his relentless pursuit of quality over quantity, authenticity, and respect for the land. In this Offering, we are representing different Proseccos to discover:

Puro-Fol (Lot 5708), sourced from a single village, is bone-dry and strikingly linear, while the Extra Dry (Lot 5706) shows a touch more residual sugar and the generous, classic palate that has earned Valdobbiadene DOCG its fame.

For sparkling rosé lovers, Carlo presents his latest vintage of Rosé Prosecco (Lot 5705). Rosé Prosecco was officially granted DOC status in 2020, and Carlo devotes the same care and precision to crafting it as with his flagship wines.

The Zucchetto Livèi Valdobbiadene Prosecco Superiore DOCG (Col Fondo) 2023 (Lot 5707) revives an ancient method. Fermented in bottle and left unfiltered, it retains its natural lees, giving a cloudy appearance and layers of complexity. Fans of grower Champagne or pét-nat will find a soulful Venetian counterpart here.

Finally, pride of place belongs to the Cartizze (Lot 5709)—a refined, streamlined Prosecco from a minuscule, steeply terraced vineyard. Elegant and expressive, it captures the very essence of the region at its best.

Photo credits: ©GiglioBePhotography

Beyond the vineyards, Carlo is equally passionate about gastronomy. Whenever he has the chance, he visits his friend Stefano Camata, chef and owner of Ristorante 1922, where his Proseccos are enjoyed in perfect harmony with inventive cuisine.

Everyone should experience DOCG Prosecco at least once in their life. With Carlo Zucchetto’s wines, the difference is unmistakable—authentic, expressive, and a world away from supermarket fizz. To try them is to fall in love.

Photo credits: David Burlton

To truly understand Carlo Alberto Zucchetto, you need to hear from him directly. We asked him to share his earliest memories, his winemaking philosophy, and even a few personal surprises. Here’s what he had to say:

1.  What is your earliest memory of wine and vineyards in Valdobbiadene?

I think I was around five or six years old when I first noticed the intriguing smell of fermentation coming up from the cellar. From the vineyards, I remember seeing our elders pruning and bending the branches with no gloves—I felt sorry for them.

2. If you weren’t a winemaker, what career do you think you would have pursued?

Physics.

3. What part of the winemaking process do you enjoy the most—and which part keeps you up at night?

Watching the pressure gauge rise during the second fermentation. The night before bottling is always tense.

4. What’s your favourite wine to drink when you’re not drinking Prosecco?

Old-style Priorat.

5. What’s one thing Opimian members might be surprised to learn about you?

That I’ve never been to Canada before!

6. Cartizze is often called the “Grand Cru” of Prosecco. What makes this vineyard so special, and how do you capture its character in the bottle?

The steep hill and the heroic labour say everything. We only make Cartizze with zero dosage to reveal the soil and the true quality of the grapes.

7. You’re offering both Extra Dry and Extra Brut Proseccos. How do you decide the right balance of sugar and acidity for each cuvée?

The Extra Brut style is much better for single-vineyard Prosecco. Extra Dry is a blend of grapes from various vineyards in Valdobbiadene.

8. Your family has been making wine for generations. How do tradition and innovation come together in your approach today?

Tradition means respecting what my predecessors have done for a long time. Innovation means total respect for the land—we are only guests, after all.

9 . What’s your go-to food and wine pairing?

Fried sardinas with a very chilled glass of PuroFol!