Côte de Py is one of my go to sources for serious Beaujolais and Jeremy Eubanks, Karl Kazaks, Antoine Bertin, Greg Spalding, inderpal singh, Daniel Veit, Darla Hoffmann and Scott Strader broke it down for us last week.
This week: Cartizze
What makes this place so special? Where the heck is it? What style does it produce?
Cartizze is a 107 hectare area in the Conegliano Valdobiaddene Prosecco DOCG in the Veneto. It sits on a south facing exposure right outside the town of Valdobiaddene at the foot of the Cesen Mountain ranging from 200-350 meters in altitude. The exposure and elevation of the site combined with the well-drained sandstone and clay soils of the area make for consistent ripening of the Glera grapes. The wind blowing down from the Alps from the northeast also provides a significant diurnal shift at night to retain grape acidity. Cartizze is still the only legal subzone in the DOCG and is permitted to only make spumante wines. All sweetness levels are permitted with the exception of Extra Brut and Dolce and producers include Villa Sandi and Cantine Umberto Bortolotti.
Very well said, and I would just add that the Cartizze subzone requires slightly higher minimum alcohol (11.5%) and slightly lower yields (12 tons/ha) than Spumante Superiore for the rest of Conegliano Valdobbiadene Prosecco DOCG.
It's got 140 growers for those 107 ha. Small lot farming can be done in a very conscientious way (or not, as we know happens sometimes).
The major commune is Valdobiaddene as the name implies, but to get super specific, it's the hillsides of San Pietro di Barbozza, Santo Stefano and Saccol that make up Cartizze.
There is no requirement for hand harvesting (as there is in Conegliano Valdobiaddene DOCG wines with 'Rive' on the label), but the fragmented farming coupled with the steep hillsides make machine harvesting difficult, if not impossible. These are hand harvested wines.
Bisol is another well respected producer.
The UNESCO bid for the entries DOCG will ensure/rewuire the sustainability of Cartizze along with the rest of the DOCG.
I second Bisol, delicious.
I would throw in Le Colture as a producer with an excellent Cartizze bottling as well. They also make rose "prosecco" even though they can't call it that, and it's delicious.
Besides being highly noted as producing some of the finest sparkling wines and being recognized as the best of the DOCG Prosecco Superior list, Cartizze is a spectacular place for culture, architecture, beauty and tradition. You will not likely find the word Prosecco on a bottle from Cartizze, it will instead be labeled Superiore di Cartizze. Due to the exceptional soils, wine-making style, location and temperatures you will find Cartizze wines to cost anywhere from two to three times more than any other DOCG Prosecco. It is a fabulous apertif, yet can be wonderful with a light meal, dessert or simply on its own.
Are these all made in the Charmant method?
Please keep on eye on your spelling, it is Valdobbiadene and not Valdobiaddene.
Technically, prosecco can be made méthode traditionelle - and if you are going to find bottlings made in that much more temporally and financially costly method, you are most likely to find them here. To whit, the only MC prosecco I've had was Cartizze (from Bissol)