Bisol Prosecco di Valdobbiadene Superiore di Cartizze DOCG

About this wine

Cartizze is widely regarded as the 'grand cru' of Prosecco, sourced exclusively from the steep, sun-facing amphitheater of the Cartizze hill — a roughly 108-hectare plot in the heart of Valdobbiadene that the Bisol family has cultivated since 1542. Made from 100% Glera grown on well-drained sandy-marl soils at altitude, the wine is vinified in the classic 'Dry' style (moderately off-dry, around 17-25g/L residual sugar), producing a fine, creamy mousse with notes of ripe pear, apricot, white peach and meadow flowers, balanced by a chalky, savory minerality that distinguishes it from standard Prosecco.

Sommelier's Note

"If Crede shows what Valdobbiadene Prosecco can be, Cartizze shows what it was born to be — the only Prosecco cru with true grand cru standing."

Food Pairings

A versatile aperitif style that also stands up to richer dishes: shellfish, white meat, tempura and lightly spiced vegetarian fare all work well, thanks to its touch of sweetness balancing acidity and spice.

When to drink it

Celebrations, toasts, and special-occasion aperitifs

Specs

Grape Varieties

Glera

Style

Sparkling

Alcohol

11.5%

Price Range

¥4,500-6,500 (reference estimate based on Japanese retail listings; actual prices vary by retailer and vintage)

Terroir & Winemaking

Grown on the steep, high-altitude (up to c.350m) amphitheater of the Cartizze hill on sandy-marl soils; secondary fermentation via the Martinotti (Charmat) method in pressurized autoclaves; vinified in the 'Dry' style, the sweetest of the standard Prosecco Superiore classifications.

Frequently Asked Questions

What makes Bisol Cartizze different from regular Prosecco?

It comes exclusively from the tiny, steep Cartizze hill — considered the single finest Glera vineyard site in Valdobbiadene — and is vinified in the slightly sweeter 'Dry' style, giving it more texture and fruit concentration than standard Brut or Extra Dry Prosecco.

Is Cartizze sweet?

It falls under the 'Dry' Prosecco classification, which despite the name is actually the sweetest standard style (roughly 17-25g/L residual sugar), so it reads as gently off-dry rather than fully dry.

What food pairs well with Bisol Cartizze?

Its touch of sweetness makes it excellent with shellfish, tempura, mildly spiced dishes, and as a stand-alone aperitif.

Is Bisol Cartizze vintage or non-vintage?

Bisol has released Cartizze both as NV and with vintage designation in different markets and years; check the specific bottle's label for the current release.