The Prosecco region conceals a gem of a vineyard: in the vicinity of Cartizze, there is a little area of around 106 hectares in the municipality of Valdobbiadene, where an aristocratic Prosecco named Prosecco Superiore di Cartizze is produced. The particular aspect of this "cru" and the specific composition of the soil endow these grapes with their distinctive excellence. Santa Margherita is one of the two italian firms permitted, by ministerial decree, to make wines sparkling outside the region in which they are grown.
The still wine is placed in an autoclave for second fermentation, where it ferments for 18-20 days with selected yeasts at a controlled temperature of 14°-16°C. When the desired pressure is reached (around 6 bar), the mass is cooled to -4°C to block fermentation and promote stabilisation. Afterwards, the wine is kept at a controlled temperature of 8°-10°C for at least one month, so as to favour the natural refinement in contact with the yeasts deposited on the bottom of the autoclave. At the end of this phase, the wine is filtered and bottled.
Second Fermentation Technique
The Charmat method is used for this wine, this being the most suitable procedure if sparkling wines are to be made from very highly-flavoured grapes.
Tasting Notes
Straw-yellow color with golden overtones and fine perlage. Intense bouquet, clean and delicate, with notes of crab-apple and lemon grass. Pleasant, balanced taste, full and tasty, with elegant base of ripe fruit.
Culinary Suggestions
As a soft aperitif, although its rare, delicate fragrance makes it particularly suited for after-dinner consumption with small pastry without custard, panettone, tarts and fresh fruit.
Serving Temperature
8°-10° C. (46°-50°F)
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