Prosecco Cartizze di Bisol was born in one of the most beautiful valleys of Valdobbiadene. 107 hectares of vineyards unfold at an altitude of 300 metres above sea level with southern exposure; the soils are rocky in-depth and friable on the surface. The grapes are harvested by hand in early October. The second fermentation takes place in steel vats according to the Martinotti method, with rest on the lees for at least 30 days before bottling.

PROSECCO CARTIZZE DRY BISOL: TASTING

The Cartizze Dry by Bisol has a bright straw yellow with golden green reflections and a dense and fine perlage. The nose is fresh, rich in white flowers, hints of fruit such as apple and pear, fresh almonds and aromatic herbs. In the mouth, it is soft (the residual sugars are about 25 g/l), creamy thanks to the long-standing on the yeasts, with a citrus taste and a certain flavour that make it extremely drinkable. It pleasantly accompanies raw shellfish, as well as more structured dishes of the Venetian tradition such as creamed cod, sardines in saor, folpetti and fried moeche.