Cartizze is one Italy's premier sparkling wine expressions - a perfect combination between terroir, micro-climate, viticulture and human ingenuity. This unique and elegant ‘Prosecco’ wine praised for its refinement and compatibility with cuisine.
The peak of Conegliano - Valdobbiadene quality sparkling wine from a very special terroir. Cartizze is the most famous hill in the whole area, a forebear of the ‘Rive’ - with just over 100 hectares of vines in the municipality of Valdobbiadene which produce this extraordinary wine, known as Cartizze. People in the know say by just looking at the colour, its straw-yellow with luminous hints shifting from pastels to golden tones, suggests of a greater intensity and palate richness than the other expressions of Conegliano - Valdobbiadene.

 

The wine’s aroma is characterized by a complexity of inviting floral notes, along with white-fleshed fruits, apples and pears, citrus and the intensity of peach and apricot, touches of floral notes, with a pleasant note of almonds on the finish.
The palate is harmonious and elegant, with great softness and freshness, supported by a light perlage and a finish that expands to recall all the previous taste sensations. Produced almost exclusively in the ‘Dry’ (medium sweet) style, it pairs excellently with desserts and petit-fours, pastries, fruit tarts, millefeuille and sorbet. An ideal choice for celebratory occasions, also a perfect pre-dinner aperitif or a final elegant toast to an evening.
Typically made in a ‘Dry’ style, today other expressions with lower residual sugar are making a name for themselves in the ‘Brut’ (off-dry) style. Cartizze is a small pentagon-shaped area of land, some 106 hectares in size. The land is divided between a hundred producers who each year release little more than a million bottles of this unique sparkling wine.
The Cartizze production area lies between the steepest hills of San Pietro di Barbozza, Santo Stefano and Saccol, in the Valdobbiadene municipality. This precious pentagon, divided between a hundred producers, was officially defined in 1969 with the drafting of the Conegliano Valdobbiadene specifications and in 2009 achieved D.O.C.G status.
The secret of Cartizze lies in the roots of the vines enjoy a very varied soil, originating from the rising of the sea bed, with moraine, sandstone and clay ensuring both that rain drains away quickly and a constant reserve of water. Additionally the geographic zone exposed to the south benefits from a mild climate (the average annual temperature is 12.5°C, with an average temperature swing of between 20 - 21°C). The hills at the foot of Mount Cesen and Endimione, in front of the village of San Pietro di Barbozza, form a natural shield, protecting the area from the cold winds blowing from the mountains down towards the plain. The sun, steady throughout the course of the whole day, guarantees the grapes ripen fully.
Over the years, technical skills, viticultural and winemaking advances have contributed to the attainment of excellence that still today is shown by the high quality level of the wines labelled with the phrase ‘Superiore di Cartizze’.
To create and to be called Cartizze requires the following strict rules. These were designed to guarantee the specific origin and excellent quality of any wine using the term Superiore di Cartizze. The grapes must come from the 106 hectares defined by law, specified in the denomination’s register.
The only varietals currently allowed are Glera (which must make up a minimum of 85% of the blend), Verdiso, Perera and Bianchetta Trevigiana, these last three are traditional varietals. They have been successfully replanted and in certain years are fundamental to maintaining the wine’s sensory balance.
Verdiso, for example, is used in the vinification of Cartizze to increase minerality; Perera is used to increase the wines aroma; while Bianchetta Trevigiana helps to refine the wine’s alcohol content, particularly in cooler seasons. According to the wine regulations, vinification must take place within the municipality of Valdobbiadene, while bottling and secondary fermentation can be carried out in wineries in the province of Treviso.