Valdobbiadene Prosecco Superiore di Cartizze Dry

Description

Prosecco Cartizze from the Adami winery is a sparkling wine with distinctive organoleptic characteristics. The vineyards that produce the Glera grapes are located in a hamlet of Valdobbiadene called San Pietro di Barbozza. The place is considered a true 'Cru' as the soil composition lends aroma and structure to the wine. The word Cartizze appears to have several origins, one of which refers to the corn cob leaf called 'cartiza'. In ancient times, the bunches of grapes were wrapped in it to facilitate sugar concentration. According to another school of thought, Cartizze is associated with the 'gardizze', or racks on which the grapes were placed for drying. In reality, this wine is slightly sweet because the late harvest makes the grapes more sugary. The soils are calcareous-clayey, marly-sandstone, and partly morainic. The vines are grown on the slopes of steep hills using the double-arched and cappuccina pruning system. The Prosecco is designated as Cartizze Dry Valdobbiadene Superiore DOCG. The grapes are hand-picked using methods reminiscent of heroic viticulture. They are placed in crates to protect the integrity of the berries. Soft pressing at a controlled temperature preserves aromas and flavors. The wine is then left to decant and inoculated with selected yeasts to create the base for the sparkling wine. The rest on the noble lees lasts approximately 3 months, at the end of which the wine is placed in an autoclave for the second fermentation using the Italian method.

Details

Perlage

Creamy mousse and delicate, long-lasting bead.

Perfume

Full, rich, with hints of apple, apricot, and pear, as well as rose petals. Harmony and elegance with a lovely fresh finish.

Color

Pale-straw.

Taste

Harmonious and elegant, admirably supple and crisp. Rich fruit, closely mirroring the nose.

Serve at:

06 - 08 °C.

Longevity:

10 - 15 years

Producer

Producer

Adami

From this winery

• Start up year: 1933
• Oenologist: Franco e Fabrizio Adami
• Bottles produced: 850.000
• Hectares: 50

In 1920, grandfather Abele, already a grapegrower in Santo Stefano di Valdobbiadene, purchased from Conte Balbi Valier a magnificent, conch-shaped vineyard, at once gorgeous and rich with promise. A piece of land with which to begin afresh after the devastations of World War I, together with his children, , in a family known locally as "I Casei." Abele "Casel" Adami had the extraordinary idea of separating this vineyard from the others, as he already had done with the Cartizze vineyard.

Today, the fourth generation, in the persons of Fabrizio, Claudio and Cristina, are actively contributing, and brand exploration has now spread to four continents. The long arc of these years has seen an alternating succession of viticultural achievements and international accolades that have brought together winegrowing experts, wine lovers, and sector professionals, an opportunity-rich adventure in which excellence has always met challenges yet always emerged triumphant. The result has been a patrimony of a family, of a growing area, and of a community, a heritage that only 100 years of history can fashion. Read more

Veneto

Technical Sheet

Name	Adami Valdobbiadene Prosecco Superiore di Cartizze Dry
Type	White charmat method sparkling wine dry
Denomination	Conegliano Valdobbiadene Prosecco DOCG
Size	0,75 l
Alcohol content	11.0% by volume
Grape varieties	100% Glera
Country	Italy
Region	Veneto
Vendor	Adami
Origin	The hills of Cartizze, in the comune of Valdobbiadene
Climate	Moderate temperatures with cold Winters and warm dry Summers. Altitude: 200-300 m. a.s.l. Hillsides, often steep, with vines contoured across slopes and generally facing south.
Soil composition	Mixed soils, mostly glacial moraine, sandstone and clays; low-nutrient and well-drained; fairly shallow, in particular at higher elevations.
Cultivation system	Double Archer, Cappuccina.
Plants per hectare	2,500-3,500
Yield per hectare	Max 12,000kg/h
Harvest	September 20 - October 10.
Fermentation temperature	17 9 °C
Wine making	Light pressing with bladder presses, settling of must, fermentation at controlled temperatures (17 9 °C) with cultured yeasts. Contact with fine lees in stainless steel for 3 months.
Aging	"Metodo Italiano" (Italian method) in steel pressure tanks. Second fermentation temperature 15 7°C. Cold tartrate stabilisation (-4°C). Tight filtration before bottling to remove spent yeast from the sparkling wine Cycle length: Approx. 40 days.
Total acidity	6.0 gr/L
PH	3.2
Residual sugar	24.0 gr/L
Allergens	Contains sulphites