The production of prosecco cartizze in the Province of Treviso in the cities of: Conegliano, Vittorio Veneto, Valdobbiadene and, in the area of Montello and Asolo hills. The DOC district includes the towns of: Conegliano, Susegana, San Vendemmia, Colle Umberto, Vittorio Veneto, Cison of Valmarino, San Pietro of Feletto, Refrontolo, Pieve of Soligo, Farra of Soligo, Col San Martino, Vidor, Miane, and Tarzo Valdobbiadene.
Grapevines to make Prosecco Cartizze
The grapevines (particular variety of wine) can be distinguished for its different shapes and colours of the grains, from the bunch of grapes and leaves as well as for the different maturation stages, but especially for the unequal wine organoleptic characteristics obtained. In order to distinguish a grapewine, it is essential to have a thorough and detailed vision of fruits and leaves shape also known as “clusters”.
The prosecco cartizze is a white grape variety grown at an altitude between 50/500 meters above sea level, which name comes from a small village located in the province of Trieste. From the grapewine, white wines are obtained with their sparkling slightly taste. There are three types of prosecco wine: “prosecco tranquillo (still), frizzante (sparkling) and spumante (fully sparkling)”. One of the most known and used methods of fermentation is Martinotti’s method called “charmat” which allows the production of sweet wines with fruity characteristics by means of sealed containers from which versions such as: Brut, Dry and Extra Dry depending on the concentration of remaining sugar after fermentation in the sealed containers are obtained.
The muscat, however, is a pentagonal wine-leaf shaped grapewine. His cylindrical-pyramidal bunch is of medium size. The grape is medium with a spherical shape and a thin yellow-green skin. Apart from Veneto Region, other Italian regions produced Muscat including the Piedmont in the province of Asti with its famous “Moscato d’Asti”. The still wine “prosecco tranquillo” is not well known, it is made from grapes grown in thick wineyards with a longer fermenation.
The wine making, or vinification includes a short enfleurage on skins, which gives more flavour and structure to the wines. From delicate straw yellow colour, it is marked by scent of apple, pear, almond and honey millefiori. The prosecco tranquillo has a bitter aftertaste. It perfectly combines with appetizers of the land or sea, marination food, fish appetizers, soups and white meat.
The sparkling wine “fully sparkling spumante” is the most well known. It is an antique version and the DOC prosecco is made as in ancient times. Sometimes, it is refermentated in bottles under pression which takes the name “sur lie”. The sparkling DOC prosecco has grapes, floral and fruity aromas like lemon and bitter apple. It is recommend for meals and between meals and must be served at a temperature of 8-10 °C.
The extra dry prosecco cartizze is the classic one, the residual sugar is up to 20 gr/lt with a fruity fresh aroma such as: apple, pear and citrus. It is soft and dry to the palate. It is ideal as appetizer and goes well with vegetables soups, seafood, first courses having delicate sauces, soft cheese, white meat and freshwater fish. It must be served at a temperature of 8-10 °C. The brut “lightly sparkling” varieties is the more modern type with citrus and herbal notes coming from yeasts. It is suitable for fish and vegetables starters, first courses with seafood and second courses with fish. It has to be served at a temperature of 7/9 °C.