VALDOBBIADENE SUPERIORE DI CARTIZZE D.O.C.G.
This wine is light hay yellow in color, with fine and lingering bubbles. On the nose, it’s intensely fruity with marked notes of ripe golden apple, tropical fruit salad, and citrus. On the nose, the wine delivers lingering notes of acacia flower. On the palate, it’s fresh and delicately sweet, with fine bubbles that release smooth, fruity notes.
CLASSIFICATION Sparkling wine (spumante), controlled origin designation, Dry.
PRODUCTION AREA A small hilltop area in the D.O.C.G. covering 106 hectares of vineyard in the hamlets of Santo Stefano and San Pietro di Barbozza (both in Valdobbiadene township). A genuine single-vineyard bottling (cru) that is born thanks to the perfect combination of ideal microclimate and ancient morainic, sandstone, and clay subsoils.
TRAINING SYSTEM Double-arched Guyot with 2,500 vines per hectare.
MAXIMUM YIELD 12 tons per hectare.
HARVEST PERIOD Second ten days of September.
VINIFICATION The whole berries are transferred to a pneumatic press and the must is obtained using soft pressing. After initial racking, the must is transferred into temperature-controlled tanks where it remains until it will be transformed into sparkling wine.
PRODUCTION Once Villa Sandi’s selected yeasts have been added to the must, fermentation takes place in temperature-controlled tanks at 15-16° C. This allows the winemaker to focus all of the harvest’s aromas. Once the desired alcohol and residual sugar levels have been obtained, fermentation is arrested by lowering the temperature. After a short aging period, the sparkling wine is ready to be bottled.
PAIRINGS A versatile sparkling wine that can be served at the beginning and end of the meal with equal success. Ideal with marinated reef fish or with salmon tartare. It can also be served with moderately sweet leavened desserts.
IDEAL SERVING TEMPERATURE 6-8° C.
TECHNICAL INFO alcohol 11% residual sugar 31 grams/liter acidity 5.7 grams/liter
CAMPAGNA FINANZIATA AI SENSI DEL REG. CE N. 1308/2013
CAMPAIGN FINANCED ACCORDING TO EC REG. N. 1308/2013