Valdobbiadene Prosecco Superiore di Cartizze Dry

描述

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.

詳細資訊

珍珠泡沫

Creamy mousse and delicate, long-lasting bead.

香水

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

顏色

Pale-straw.

味道

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

服務於：

06 - 08 °C.

長壽：

10 - 15 years

製造商

製造商

Adami

來自這個酒莊

• 創業年份: 1933
• 釀酒師: Franco e Fabrizio Adami
• 生產的瓶子: 850.000
• 公頃: 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. 閱讀更多

Veneto

技術規格表

名称	Adami Valdobbiadene Prosecco Superiore di Cartizze Dry
类型	White charmat method sparkling wine dry
葡萄酒名称	Conegliano Valdobbiadene Prosecco DOCG
容量	0,75 l
酒精度	11.0% 按體積
葡萄品种	100% Glera
国家	Italy
产地	Veneto
供应商	Adami
产地	The hills of Cartizze, in the comune of Valdobbiadene
气候	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.
土壤成分	Mixed soils, mostly glacial moraine, sandstone and clays; low-nutrient and well-drained; fairly shallow, in particular at higher elevations.
栽培系统	Double Archer, Cappuccina.
每公顷产量	Max 12,000kg/h
收获	September 20 - October 10.
发酵温度	17 9 °C
酿酒工艺	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.
陈酿	"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.
总酸度	6.0 gr/L
克/升/升 (LPH)	3.2
残糖	24.0 gr/L