Legenda
CRU
CRU is a term used to refer to a wine produced from vines grown within a small territory, with its own unique "characteristics of excellence". Cartizze can be defined as a true Grand Cru.
METHODE CHARMAT
This is the ideal method for producing sparkling wines with scents of fruit and flowers. Only by this method is it possible to respect the original character of the grapes. The wine undergoes a secondary fermentation in large steel tanks and it is bottled under pressure.
AUTOCLAVE
Stainless steel tanks or vessels enamelled with a vitreous material. It is sealed under pressure and the temperature of the second fermentation is controlled.
PRESA DI SPUMA
Re-fermentation is a process that takes the base wine through a second fermentation to produce carbon dioxide bubbles; these are responsible for the characteristics of sparkling wines.
SPUMANTE
A sparkling wine which has undergone a second fermentation either in it's bottle or steel tank, with a minimum pressure at the bottle top of 3 atmospheres.
According to their sweetness , sparkling wines are divided into different categories depending on the residual sugar:
EXTRA BRUT
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BRUT
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EXTRA DRY
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DRY
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DOLCE
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Between 0 and 6 g/l
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Less than 15 g/l
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Between 12 and 20 g/l
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Between 17 and 35 g/l
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More than 50 g/l
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Semi-Sparking wine
Wine which has undergone a second fermentation either in it's bottle or steel tank, with a minimum pressure within the bottle of between 1 and 2.5 atmospheres.
SUR LIE
lie literally translates from the French 'on yeast' 'Sur lie' wines are bottled directly from the yeast without racking (a process for filtering the wine). This is the way Prosecco was produced in the past, having no residual sugars and a light sediment. The wine should be served from a pitcher, ideally a high and narrow one.
SULPHITES
Metabisulphite Potassium is a salt that is added to the grape juice or wine which then devolves releasing the Sulphites. It has antioxidant and antimicrobial effects. The latest vinification techniques enable its use to be limited.
PERLAGE
The typical characteristics of sparkling wines where the formation of many small bubbles is from the base to the top of the glass.
GLERA
Is the native grape from which DOCG Valdobbiadene Prosecco is produced. It is basically what commonly used to be called Prosecco.
PROSECCO DOC
wine made from grapes Glera in 9 provinces of the Veneto and Friuli Venezia Giulia.
VALDOBBIADENE D.O.C.G.
is the name exclusively reserved for the historic production of sparkling wines that thanks to the rigorous quality and quantity controls, start at the vineyard. This wine is at the top among Italian Sparkling wines.