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  • Bottiglia di Prosecco Cartizze Dry cantina Colesel - Valdobbiadene

    Cartizze Docg Dry

  • Bottiglia di Prosecco Cartizze Brut cantina Colesel - Valdobbiadene

    Cartizze Docg Brut

  • Bottiglia di Prosecco Valdobbiadene Extra Dry Fontana Vecia cantina Colesel

    Fontana Vecia Docg Extra Dry

  • Bottiglia di Prosecco Valdobbiadene Brut Prato Scuro cantina Colesel - Valdobbiadene

    Prato Scuro Docg Brut

  • Bottiglia di Prosecco Millesimato Brut Nature Tridik cantina Colesel - Valdobbiadene

    Quota 430 Tridik Docg Extra Brut

  • Bottiglia di Prosecco Millesimato Dry cantina Colesel - Valdobbiadene

    Élevo Millesimato Bio Docg Dry

  • Bottiglia di Prosecco Brut Bio cantina Colesel - Valdobbiadene

    Valdobbiadene Bio Docg Brut

  • Bottiglia di Prosecco Extra Dry Doc cantina Colesel - Valdobbiadene

    Fei Prosecco Doc Extra Dry

  • Bottiglia di Prosecco Valdobbiadene Doc cantina Colesel

    Noai Prosecco Doc Brut

  • Prestige Rosé extra dry

  • Bottiglia di Prosecco Pavana Rosé cantina Colesel - Valdobbiadene

    Pavana Rosé Brut

Cartizze Docg 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.