Cartizze is the name that identifies an area of 106 hectares in the municipality of Valdobbiadene. The most common theory regarding the origin of the name is that it derives from “gardizze”, a local term for the racks used to dry grapes. Grown in the area around the villages of Saccol, San Pietro di Barbozza and Santo Stefano, Cartizze displays a youthful, fruity nose and delicate taste. Excellent as an aperitif, it also pairs well with light desserts.
Harvest begins in September and continues through to October. Using a bladder press, the grapes are lightly pressed. The must is then left to settle before fermentation at a controlled temperature of between 17°-19°C with cultured yeasts. After fermentation the wine is left in contact with the fine lees in stainless steel for three months which gives it added texture and complexity.
The Cartizze goes through a secondary fermentation in steel pressure tanks according to “Metodo Italiano” also known as the Charmat Method, at a temperature of between 15°-19°C. After the fermentation it is cold stabilised at -4°C and filtered before bottling.