Organoleptic characteristics: The Superiore di Cartizze wine has a pale yellow more or less intense, brilliant, color, with persistent foam. It has a pleasant and characteristic fruity smell. In the mouth it is dry or sweetish, full-bodied, pleasantly fruity, distinctive, fresh.
Historical-cultural information and curiosities: According to the testimonies the Cartizze wine arises at the end of the nineteenth century, shortly after the establishment of Prosecco as culture of Valdobbiandene. The name Cartizze derives from gardiz or gardizze, ie the racks used to dry the grapes.
Serving suggestions:
Perfect with seafood dishes, excellent with simple desserts (dry pastries) and more complex desserts (pies and cream cakes). It is increasingly present in appetizers or buffets.
Production area:
Territory of the villages of San Pietro di Barbozza, Santo Stefano and Saccol (Valdobbiadene). It is a small area, and carefully chosen, within the larger Prosecco area.
Grape varieties allowed for its production: According to the regulations, it must be obtained with the Glera grape variety for a minimum of 85%, while the remaining 15% can consist of white berry grapes grown in the province of Treviso.
