Cartizze

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This wine is very pale straw-yellow in colour with a persistent perlage of fine bubbles.It is intensely fruity and floral with very persistent and delicate perfumes. Good mature fruit (golden apples in particular) and wisteria blossoms make themselves evident. Cartizze is gentle, caressing and fresh as well as rounded and well-structured. A wine that has great harmony and a long, intense aromatic persistence. Decisively fruity on the finish. Enjoyed as a dessert wine or gran finale, it can also go wonderfully well with certain cheeses or a delicate liver patè.

Grape Variety

Glera (traditionally called Prosecco).

Geographical Location

On the hills of the tuny delimited zone of Cartizze, lying between the towns of Santo Stefano, Saccol and San Pietro di Barbozza.

Harvest Period

The second part of September.

Vinification

White vinification, that is to say without the skins, at a controlled temperature of 18°C (68°F).

Taking on of the Sparkle

Trought slow refermentation in large sealed tanks at 12-14°C (approx. 54-57°F).

Pressure behind the cork

4.5 atm.

Serving Temperature

5-7°C (approx. 41-45°F), uncorking the bottle just before serving.

Residual Sugar

About 28 gr/Ltr.

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Superiore di Cartizze D.O.C.G. Area

Cartizze is the name of a small highly quoted area covering just 106 hectares, located in the heart of the Valdobbiadene region.
Cartizze, or to be more precise Valdobbiadene Superiore di Cartizze, represents the highest oenological expression of the area. This wine epitomizes the finesse, elegance and delicate fruit and floral aromas of the grapes grown in the exclusive and extremely limited Cartizze area. The fortunate exposure of the hills and the particular soil composition (consisting mostly of limestone, clay and sandstone) give origin to this highly characteristic and therefore greatly sought after wine.
Cartizze traditionally has a delicate vein of sweetness.
At one time the grapes were harvested as late as possible (the end of October or even early November) so that the chilly night temperatures would halt the fermentation process, which began again spontaneously the following spring when the first warmth brought the yeasts back to life. This fermentation technique had the rare attribute of being very slow, thus offering the possibility to enjoy, for a few months, extremely pleasant, sparkling and subtle wines with a marvellous bouquet and a sweet, fruity taste.