The vine that is used for the production of Valdobbiadene DOCG and Prosecco DOC is the same, it is called Glera. The name Glera has replaced the name Prosecco since 2010, so that now Prosecco no longer identifies a simple grape variety, but a precise territorial region of north-eastern Italy, including 7 provinces of Veneto and Friuli.
Within this Denomination of Origin, Prosecco DOC precisely, we find the historic area of Conegliano and Valdobbiadene DOCG, Denomination of Controlled and Guaranteed Origin, where Prosecco has always been Superior.
Cartizze then, is a small sub-area within the Conegliano-Valdobbiadene DOCG, recognized for its excellent quality and particular vocation for the production of this sparkling wine.
Glera is a white grape variety with medium-large bunches of a golden yellow color when ripe. The bunch is usually loose and winged on average, the shoots are brown in color and the berries are rounded or ovoid depending on the different biotype used. Other varieties have historically been used together with Glera, which have always been growing together in the hills. These varieties, which according to regulations can be up to 15% of the total bunches are Verdiso, Bianchetta, and Perera. The first was used to give freshness and greater acidity to the grapes, the Bianchetta to refine the wine thanks to its earlier ripening and the Perera to increase its aroma thanks to its hint of pear.
Sylvoz is a very common training system in the Conegliano-Valdobbiadene DOCG area, and has been used for several decades. This shape allows the use of two, three or even more gem arches. It can make high productions if pushed in this direction, but if placed in balanced conditions, with 2-3 arches of 10-12 buds it can give a high quality product. Its major weakness is given by the difficulty of management and pruning, and by the need to make sometimes large cuts on the wood.
The Doppio Capovolto, or Cappuccina, is a training system that is increasingly used for Glera. With pruning from 2 arches of 10-12 buds and a high planting density (3,000-3,500 plants per hectare) it manages to give great quality to the grapes produced, with high sugar content and maintaining good acidity levels. The management difficulty lies in keeping the grafting point of the branches on the vine low, creating the so-called ''head''. This system allows you to avoid large pruning cuts, which are harmful to the health of the vine.