• La Tordera Valdobbiadene Superiore di Cartizze Dry 2022
  • La Tordera Valdobbiadene Superiore di Cartizze Dry 2022
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La Tordera Veneto

La Tordera

La Tordera Valdobbiadene Superiore di Cartizze Dry 2022

White green charmat method sparkling wine dry

Organic and sustainable Most awarded
  • La Tordera Valdobbiadene Superiore di Cartizze Dry 2022
  • La Tordera Valdobbiadene Superiore di Cartizze Dry 2022
1 2
Show more
La Tordera Veneto
HKD237.00
HKD237.00 HKD
List price: Indicates the price of the product before the start of the promotion
Sale Sold out
$1,422.00

6 bottles

$711.00

3 bottles

Immediate availability
Denomination Conegliano Valdobbiadene Prosecco DOCG
Size 0,75 l
Alcohol content 11.5% by volume
Area Veneto (Italy)
Grape varieties Bianchetta trevigiana, Glera, Perera
Aging The second fermentation lasts 6 weeks at a temperature of 17°C.
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Awards

  • 88

    /100

    The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.

  • 3

    Italian Sommelier Association (AIS) guide

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Perlage

Perlage

Fine and persistent.

Perfume

Perfume

Complex and fine with scents of pear, lime tree and wisteria flowers and a strong and marked almond aroma.

Color

Color

Bright, straw yellow with greenish reflections.

Taste

Taste

Intense, fine, and elegant. It recalls the sensation of ripe apple and pear.

Serve at:

06 - 08 °C.

Longevity:

03 - 05 years

Charmat Method Sparkling Wines

Producer
La Tordera
From this winery
  • Start up year: 2001
  • Bottles produced: 1.200.000
  • Hectares: 70
The company was established in the hills of Valdobbiadene, in the heart of the Valdobbiadene Prosecco Superiore DOCG production area, between Venice and the Dolomites. Always attentive to innovation, the winery has never forgotten its bond with its land and its traditions located in an area in harmony with the environment, with constant thought to past and future generations.

The name "Tordera" refers to a hill on which a hunting tower was located. In fact, in autumn, thrushes used to descend from the nearby mountains in search of food among the rows of vines, and from this tradition, the hill took the name Tordera. Although the hunting tower no longer exists, the name has remained in the collective memory.

In this unique place, this family business originated.

Falstaff Trophy 2021 awarded the following wines:

- Tittoni Rive di Vidor Valdobbiadene Prosecco Superiore DOCG Dry 2020 with 92 POINTS

- Valdobbiadene Superiore di Cartizze DOCG Dry with 92 POINTS

- Tor Se' Rosé Prosecco Treviso DOC Brut 2020 with 92 POINTS

The following wines were awarded in 2021:

- Cartizze Valdobbiadene Superiore DOCG Dry: F92 points from Falstaff

- Tittoni Valdobbiadene DOCG Rive di Vidor Dry: 92 points from Falstaff

- Otreval Valdobbiadene DOCG Rive di Guia Extra Brut: 90 points from Decanter, Silver Medal at Champagne & Sparkling Wine World Competition 2021; 2 Red Glasses from Gambero Rosso; 88 points from Wine Enthusiast

- Brunei Valdobbiadene DOCG Brut: 3 Hearts from Merum; Crown from Vinibuoni d'Italia 2022; 89 points from Wine Enthusiast

- Tor Sè Prosecco Rosè DOC Treviso Brut: 92 points Falstaff; Gold Medal at Sélections Mondiales des Vins Canada 2021

- Saomì Prosecco DOC Treviso Brut: Gold Medal at Sélecitons Mondiales des Vins Canada 2021 Read more
Production area: Veneto
Veneto
La Tordera

Shortcrust pastry garnished with almonds.

Starters
Cheese
Desserts

Name La Tordera Valdobbiadene Superiore di Cartizze Dry 2022
Type White green charmat method sparkling wine dry
Denomination Conegliano Valdobbiadene Prosecco DOCG
Size 0,75 l
Alcohol content 11.5% by volume
Grape varieties Bianchetta trevigiana, Glera, Perera
Country Italy
Region Veneto
Vendor La Tordera
Origin Cartizze Area, Town of Valdobbiadene (Treviso).
Climate Altitude: 260 m. a.s.l.
Soil composition Clay, sedimentary rock of marine origin particularly present in the Cartizze area.
Cultivation system Double cordon.
Yield per hectare 12,000 kg/hectare.
Harvest From September 25th to 30th.
Wine making Soft pressing and light contact with skins.
Aging The second fermentation lasts 6 weeks at a temperature of 17°C.
Total acidity 5.7 gr/L
Residual sugar 18.5 gr/L
Allergens Contains sulphites