Cartizze Brut
At the table
Organoleptic properties:
bright straw yellow colour. Fine lingering perlage. Creamy mousse. A delicate aroma with strong hints of fresh fruit and notes of crusty bread. An intense mineral flavour that is distinct, dry and vertical, and very persistent on the palate.
Storage:
store in a cool ventilated place, with bottles always in a vertical position.
Serving temperature:
serve in an ice bucket or at a temperature of 2-5°C.
Food pairings:
excellent on all occasions, for sophisticated aperitifs, ideal with fish dishes and white meat dishes..
In the vineyard
Area:
the Cartizze area, in the municipality of Valdobbiadene.
Vineyards:
Colesel, Noai e Fei.
Grape variety:
100% Glera.
Type of pruning:
double upside-down with Colesel modification.
Harvesting period:
10 September - 10 October.
Resa per ettaro:
120 quintals.
Harvesting:
totally by hand.
In the wine cellar
Vinification:
white wine vinification method with soft pressing.
Base wine fermentation:
after cold static clarification, at controlled temperatures.
Sparkling wine production method:
the Valdobbiadene method, secondary fermentation in tanks.
Prise de mousse:
3 months.
Aging:
from 1 - 4 months in tanks.
Sparkling wine composition:
alcohol/Vol. 11,50% acidity 6,5 g/l. residual sugars 8 g/l.