The region’s most famous, most prestigious and also most expensive vineyard is the 106-hectare Cartizze, which is shared by 140 producers. Traditionally, proseccos with higher residual sugar are made from here in the ‘dry’ category. That’s where the raw material for the Bortolomiol Cartizze arrives from, with its real concentration. The 21 g/l of residual sugar cannot be felt – it feels a lot drier, with serious complexity alongside the usual prosecco flavours.