Valdobbiadene Superiore di Cartizze DOCG in Box ANDREOLA
| Sommeliers Punktzahl | 91/100 | 2025 |
| Weinkellerei | ANDREOLA |
| Bezeichnung | Cartizze Docg |
| Rebsorten | 100% Glera |
| Alkoholgehalt | 11,50% |
| Cl | 75cl |
| Sulfiten | Enthält Sulfite |
| Code ICQRF | TV/11728 |
| Weinkellereigebäude | Andreola - Ferra di Soligo (TV) - Via Cavre, 19 |
| Flaschengröße | Standard Flasche |
| Kombination | Warme Vorspeisen mit Fisch, Frischkäse, Kalbfleisch mit Thunfischsauce, Muscheln, Risotto mit Meeresfrüchten, gebratenes Gemüse, Sushi-sashimi, Seebarsch |
| Region | Veneto (Italien) |
| Stil | Leicht und frisch |
| Weinkarte | Cartizze Valdobbiadene |
The bottle is sold in a silk screen printing Box.
The best for excellence of the Valdobbiadene DOCG of Veneto. Expresses a refinement of drinking that only he is able to give to the taster. The vinification foresees as to strict disciplinary, only and exclusively the use of 100% pure Glera grapes. The origin falls in the DOCG area of Veneto, the Valdobbiadene Superiore Di Cartizze Dry winery Andreola was born in vineyards located in Col S. Martino, an ancient village located between Conegliano and Valdobbiadene, in the heart of the extraordinary terroir of Prosecco. The vinification provides that this label is produced exclusively from Glera grapes, harvested manually at the beginning of September. After a soft pressing, the wine ferments in stainless steel tanks at a controlled temperature of about 28ºC for 11 days. Then the wine ages for 3 months in bottle.
Valdobbiadene Superiore di Cartizze DOCG's features
The organoleptic examination is straw yellow, with a very fine perlage. The nose expresses great finesse and complexity with fruity notes of pear, apple and more generally candied well blend with floral and mineral hints. The taste in the mouth is creamy, fresh, rich. Very long, closes with a finish of great punctuality of taste.
Suggested pairings tasting this product of Andreola winery
Excellent as an aperitif, Cartizze di Andreola is Prosecco that is enhanced with a plate of medium-aged cheeses, in particular goat. The optimal serving temperature is 10°C in high and tapered glass.
