WINES TO SMELL,
LISTEN TO, SIP

From the grapes, from the air and the light, wines
that do not want to be everything to everyone,
but that do know how to move and excite,
through their unpredictable uniqueness.

For more than 80 years the Grotto family has cultivated and produced Cartizze in their small property at Santo Stefano di Valdobbiadene: a sparkling wine perfected year after year, a carefully selected product, a wine that stands out. Numbered bottles.

VALDOBBIADENE SUPERIORE DI CARTIZZE
Denominazione di Origine Controllata e Garantita (DOCG)
SPARKLING EXTRA DRY

 

GRAPE VARIETY: Glera 100%
PRODUCTION AREA: Cartizze, S.Stefano di
Valdobbiadene
VINEYARD ALTITUDE: 330m above sea level
LAND: low hills, chalky, with moraine and clay, rich with marine sediments
EXPOSITION: south-east
GROWING METHOD: double overturn
HARVEST PERIOD: September
YIELD GRAPES PER HECTARE: 12 tons
WINE PRODUCTION METHOD: 70% max yield, soft pressing, de-skinned fermentation
PRIMARY FERMENTATON: temperature controlled
BATONNAGE IN CONSERVATION: 2 decants total
SPARKLING PROCESS: Charmat method
ALCOHOL: 11.50% vol
SUGAR: 12 g/l
TOTAL ACIDITY: 5.7 g/l
TOT BOTTLES PRODUCED: 7,000 numbered

VALDOBBIADENE SUPERIORE DI CARTIZZE
Denominazione di Origine Controllata e Garantita (DOCG)
SPARKLING BRUT

 

GRAPE VARIETY: Glera 100%
PRODUCTION AREA: Cartizze, S.Stefano di Valdobbiadene
VINEYARD ALTITUDE: 330m above sea level
LAND: low hills, chalky, with moraine and clay, rich with marine sediments
EXPOSITION: south-east
GROWING METHOD: modified double overturn
HARVEST PERIOD: September
YIELD GRAPES PER HECTARE: 12 tons
WINE PRODUCTION METHOD: 70% max yield, soft pressing, de-skinned fermentation
PRIMARY FERMENTATON: temperature controlled
BATONNAGE IN CONSERVATION: 2 decants total
SPARKLING PROCESS: Charmat method, 4 months in yeasts
ALCOHOL: 12.00% vol
SUGAR: 0 g/l
TOTAL ACIDITY: 5.2 g/l
TOT BOTTLES PRODUCED: 6,000 numbered

PROSECCO SUPERIORE DI VALDOBBIADENE
Denominazione di Origine Controllata e Garantita (DOCG)
SPARKLING BRUT MILLESIMATO

 

GRAPE VARIETY: Glera 100%
PRODUCTION AREA: Valdobbiadene
VINEYARD ALTITUDE: 300m above sea level
LAND: low hills, chalky, con moraine and clay, rich with marine sediments
EXPOSITION: south-east
GROWING METHOD: modified double overturn
HARVEST PERIOD: September
YIELD GRAPES PER HECTARE: 13 tons
WINE PRODUCTION METHOD: 70% max yield, soft pressing, de-skinned fermentation
PRIMARY FERMENTATON: temperature controlled
BATONNAGE IN CONSERVATION: 2 decants total
SPARKLING PROCESS: Charmat method, 4 months in yeasts
ALCOHOL: 11.50% vol
SUGAR: 5 g/l
TOTAL ACIDITY: 5.0g/l
TOT BOTTLES PRODUCED: 20,000

WHITE SPARKLING WINE WITH IN-BOTTLE RE-FERMENTATION

 

VINEYARD ALTITUDE: 300m above sea level
LAND: hilly, chalky, with moraine and clay
CLIMATE: Mediterranean
EXPOSITION: south-east
GROWING METHOD: double overturn
HARVEST PERIOD: September
YIELD GRAPES PER HECTARE: 13 tons
WINE PRODUCTION METHOD: partly with soft pressing, de-skinned fermentation/partly with brief maceration
PRIMARY FERMENTATON: temperature controlled
BATONNAGE IN CONSERVATION
SECOND FERMENTATION: in-bottle with own yeasts
ALCOHOL: 10.5% vol
SUGAR: Zero grams per litre
TOTAL ACIDITY: 5 g/l
Garbara Quintovino - Brut nature

QUINTOVINO
SPARKLING BRUT NATURE

 

GRAPE VARIETY: Glera – Pinot nero – Chardonnay
PRODUCTION AREA: Glera from own vineyards, other varieties from Trentino Alto Adige
HARVEST PERIOD: first ten days of September
WINE PRODUCTION METHOD: soft pressing, de-skinned fermentation
PRIMARY FERMENTATON: temperature controlled
BATONNAGE IN CONSERVATION: 2 decants total
SPARKLING PROCESS: Charmat method, 4 months in yeasts
ALCOHOL: 12.00% vol
SUGAR: 3 g/l
TOTAL ACIDITY: 5.80 g/l
TOT BOTTLES PRODUCED: 4.000