Cartizze

The Qualities of the Cartizze Cru

The area that bears this name is the most suitable for production of the highest quality. This is why Prosecco Cartizze is considered the noblest type of Valdobbiadene. The reasons for this reputation are explained by the great suitability of the climatic and soil conditions, capable of producing high quality grapes. The first factor involves perfect exposure to the sun. Thanks to the layout of the valley, both the upper and lower rows of vines are never affected by shade, allowing the grapes to ripen evenly, concentrating the sugars in an optimal manner. A second factor is the continuous ventilation from the north-east, favoured by the altitude of 200-350 metres, and which prevents the development of mould and fungal parasites. The third factor is the clayey, mineral-rich soil with good drainage capacity, which makes irrigation unnecessary. Lastly, the significant thermal variations due to the currents that descend from Monte Cesen cause favourable daily temperature ranges. This benefits the grape bunches during the ripening period, as they achieve an excellent aromatic concentration. All these fortunate climatic and soil characteristics have been understood and exploited by producers who, by following them, have succeeded in obtaining their best expressions of sparkling wine. These ideas are linked to the traditions of the area: exploiting the great aromatic potential of the Glera grapes grown here, it was customary to harvest late, at an advanced stage of ripeness. In fact, the name of the valley seems to date back to the term 'gardiz' or 'gadizze', which would describe the shoots used to dry the grapes on the vine.

The Jewel in Valdobbiadene's Crown

Cartizze Prosecco Superiore di Valdobbiadene is considered the jewel in the crown of the area, and one of the most important and well-known Veneto wines in the world. Its bubbles have become synonymous with friendly vivacity, able to brighten up the most elegant aperitifs and the most refined dinners. Given its fine aromatic intensity, the delicacy of its perlage and the elegance of its aromatic profile, it is in fact mostly consumed throughout the whole meal, from starters to desserts. It proves particularly suitable with fish and vegetable dishes as well as with sweet pastries, thanks to its slight residual sugar that renders it sweet. Despite the large number of interpretations and producers, this wine always has unique and clearly recognisable characteristics. The colour is straw yellow, usually slightly more intense than the other Veneto bubbles, marked by a fine, soft and creamy perlage. The typical aromas of apple, pear, fruit and white flowers are accompanied by slight hints of pastry, butter and citrus fruits. The taste is soft, elegant, fresh, fruity and slightly sweet. It is usually produced in the Dry version, i.e. with residual sugar between 17 and 32 grams per litre. This method is used, for example, to produce the most famous wines, such as the Cartizze Ruggeri, with its deep and multifaceted flavour, and those of Foss Marai, Adami, Bortolomiol, Col Vetoraz and Nino Franco. Recently it has also been offered in Brut version, for those who prefer a drier taste.

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