The Prosecco Cartizze Dry di Col Vetoraz comes from the homonymous hill, the most prestigious of the denomination, at its highest part, around 400 meters above sea level. with vineyards trained according to the modified "Metodo Valdobbiadene Cappuccina", a local training system derived from Guyot. Since today the word Prosecco is overused, with the real risk of trivializing and erasing the centuries-old history and vocation of the hills of Valdobbiadene and Conegliano, from the 2017 harvest, Col Vetoraz has decided to remove this word from all labels and all communication, using only the denomination "Valdobbiadene DOCG" (and the mention of Cartizze for the famous cru), being this the only true territorial identity. The Glera grape in purity is harvested between September 15th and 30th, gently pressed and vinified at controlled temperature; the subsequent secondary fermentation takes place in the Charmat method for 30-40 days, then the wine rests in the bottle for several months before entering the market. The residual sugar is 24g/L.

PROSECCO CARTIZZE COL VETORAZ: TASTING

The Prosecco Valdobbiadene Superiore di Cartizze from Col Vetoraz is a bright straw color, with greenish glimmers and fine bubbles. On the nose, it unfolds floral notes of jasmine, rose, lime cream, snuff-box peach, Williams pear, touches of sage and marjoram, mineral echoes of warm rock. On the palate, it is very elegant, fresh, savory, with caressing bubbles and that touch of gratifying softness. Excellent both with the local Venetian sopressa and with grilled marinated prawns.