Cartizze Valdobbiadene Wines

It is a fascinating rarity which comes from a precious hill, a little territory of about 100 hectares located at the feet of San Pietro di barbozza, Saccol and Santo Stefano di Valdobbiadene all very little towns in Treviso territory.

The Prosecco “Valdobbiadene Superiore di Cartizze” is a Conegliano-Valdobbiadene typology of Prosecco which has obtained the certificated and guaranteed origins certification DOCG.

This is one of the few with this certification like the Colli Asolani Prosecco or Asolo Prosecco DOCG, Montello Rosso or Rosso del Montello DOCG, Piave Malanotte or Malanotte del Piave DOCG and the Colli di Conegliano DOCG.

The Cartizze Valodbbiadene Superiore DOCG is produced as limited edition and it is considered one of the best Prosecco ever produced.

The Cartizze sparkling process in made almost exclusively in the Dry version.  A real and prestigious wine born from the union of a sweet micro-climate and a very old land originated from the raising of the sea bed. On the rock there is a coat of moraines, sandstones and clays which permit a fast drainage of the rains and in the same time a constant water stock so the vines can have an equilibrated growth.  

The name of the place where the wine comes from seems to derive from a Spanish knight who in the Middle Age, after a long period of war, moved to this hills. Another more modern version tells about the “Gardiz”, “Gardizze” that in the dialect language means hurdles  which were used for the fading of the grapes. In the Cartizze land the grapes are harvested late when the grapes started their natural fading process. This permits the wine to have an aromas concentration of essences very particular and intense compared to the others.

The grapes used for the production of the “Prosecco di Valdobbiadene Superiore di Cartizze” (specific name of the wine) is essentially one and its name is “Glera”; the vine has white berries which is the basis component of the Prosecco. To this grapes it has to be added a little percentage (maximum 10% ) of the Verdisio which comes from the Euganei hills and it has not an intense scent and structure but with a real taste harmony and tannin flavor . Then there is the “Bianchetta Trevigiana” which rise from calcareous lands very drinkable but poor of structure, strong taste and persistence. Affter there is the “Perara” which gives a straw yellow color wine with god reflections which expresses fruity and intense aromas, with a sapid, full, harmonic taste even with low persistence and finally the  “Glera Lunga” added in the last period by the technical policies of production because blended with the “Glera” makes no difference compared to the Glera classico.

By the way the main component of the “Prosecco di Valdobbiadene Superiore di Cartizze DOCG” which is the Glera has some nut color with big and long bunches with gold yellow grapes. The leaf is medium large, pentagonal, cuneiform-trilobite; the bunches are medium large with a very pyramidal shape and clearly washy due to its two marked wings. Its grape is medium, spheroidal with a gold yellow peel lightly pointy and covered by bloom, quite consistent.

In Cartizze, in the core of the Valdobbiadene territory, the Glera grapes maturate in October this guarantees a bigger concentration of the aromas and tastes and the possibility to give to the Sparkling wine a more amiable and rich flavor without pre-empting the freshness.

The wine obtained from a good white fermentation until the depletion of the original sugar (a trace of sugar permits to keep it fruity) is left for winters to eliminate the tartrates and permits the wine to become limpid.

In spring there are added the selected yeasts capable to ferment under pressure and at low temperatures and sugars to permit whit an excessive fermentation, the pressure wanted.

At the end of the fermentation only the right quantity of sugar remains to guarantee the amiability. The wine ferments at about 15°C. After about 15 days or more it achieves the pressure wanted.

At this point the re-fermentation is stopped to leave the right quantity of sugar by using the autoclave refrigeration.

In this way the yeast goes down to the bottom and  the wine after 8-10 days when it is stopped to this temperature, it is carefully passed through other autoclaves without losing the pressure and from here it goes directly to the bottling. The bottle used is the classical Prosecco one, green colored which guarantees the protection from the light. Every bottle is firstly refreshed with water with an high pressure spray and then filled in with the Prosecco di Valdobbiadene Superiore di Cartizze than closed with the classical cork, and labeled. The bottles are left in the dark of the cellar where they rest under temperature and humidity controls which permit the maturation of the wine. After 30-40 days the wine is read y to be commercialized.  

Aesthetically this Prosecco

The Prosecco di Valdobbiadene Superiore di Cartizze DOCG has a pure straw yellow color without any  reflections, is intense and bright. The foam is persistent rich and light at the same time. Very prestigious and luxurious.

The scent

The scent and the olfactory exam denote some floral and fruity fragrances.

The taste of the Cartizze Docg

The taste is fresh, harmonic, pleasantly fruity and characteristic. The complex degree is about 11,5° with a maximum acidity of 5 gram per liter. The sip is pleasantly soft thanks to a light sweetness but the fine fragrance of the perlage guarantees a sensation harmony which contributes to keep the aroma persistence.

You can find different typologies of Cartizze sold with advantages prices in our online wine shop.

The Prosecco di Valdobbiadene in general could  be served all long the meal and it is particularly adaptable to the main dishes not too elaborated and fumé fish dishes or with sea salads.

The “Dry” version is sweeter and has to be matched with desserts. It is perfect for any moment and it is in harmony if drunk during the appetizers. It could be excellent drunk if joined to fine desserts.

It is suggested to serve it at 6 – 8 ° C to express the best of itself.

It must be served in “flute” that guarantees the persistence of the foam by protecting it from the exterior and favors the sparkles to come through the mouth.