The Cartizze Adami, produced in the hills of the municipality of Valdobbiadene, took first place in the competition for the Fero Prize – Best Veneto Wine 2023. The prize was awarded by a jury made up of Ais sommeliers and various journalists from the food and wine sector.
The competition took place at the Ca’ Sagredo hotel in Venice in conjunction with the presentation of the online guide vinetia.it.
Among the hills of Cartizze, municipality of Valdobbiadene, the Glera vines grow, the grapes used to compose the Cartizze Dry. The grapes are harvested between 20 September and 10 October. The pressing is soft and carried out with pneumatic presses, the decantation of the must is static and it is fermented at a controlled temperature (17-19°C) with selected yeasts. The refinement and stop is performed on the noble lees in steel for three months. The second fermentation takes place with the Italian method in steel autoclaves. The refermentation temperature is 15-17° C, the cold tartaric stabilization is carried out at -4° C. Before being bottled it is micro-filtered to separate the cells from the sparkling wine yeasts Dense foam and fine and persistent perlage.
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