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VALDOBBIADENE DOCG PROSECCO SUPERIORE DI CARTIZZE DRY
“Rinaldo” Cartizze DOCG
Tasting Notes “Rinaldo” Cartizze DOCG
Colour:
Straw yellow with greenish reflections, compact and persistent foam, fine and numerous perlage.
Aroma:
Complex, very intense and fine. Ample bouquet in which Williams pear, exotic fruit, jasmine, sage, fragrant bread crust, the minerality of graphite and a balsamic background note stand out.
Taste:
Sweet, intense and creamy. Great correspondence with the perfume, it envelops the palate with intense pleasantness. Great harmony and elegance, excellent taste balance.
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Organoleptic characteristics of “Rinaldo” Cartizze DOCG
Production area:
Hills of Cartizze, Valdobbiadene.
Soil:
Limestone, subalkaline.
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes.
Vinification:
Soft pressing, with membrane presses, static decantation of the must and fermentation at controlled temperature (18°), with selected yeasts.
Refinement:
Aged on yeasts (noble lees) in stainless steel tanks for approximately 4 months.
Second fermentation:
It takes place for at least 90 days, use of carefully selected yeasts to enhance the sensory nuances that this terroir gives.
Bottling:
Isobaric, after sterile filtration.
Production area:
Hills of Cartizze, Valdobbiadene.
Soil:
Limestone, subalkaline.
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes.
Vinification:
Soft pressing, with membrane presses, static decantation of the must and fermentation at controlled temperature (18°), with selected yeasts.
Refinement:
Aged on yeasts (noble lees) in stainless steel tanks for approximately 4 months.
Second fermentation:
It takes place for at least 90 days, use of carefully selected yeasts to enhance the sensory nuances that this terroir gives.
Bottling:
Isobaric, after sterile filtration.
The winemaker's advice for "Rinaldo" Cartizze DOCG
Ideal for special events and elegant evenings, “Rinaldo” Cartizze DOCG enhances:
Refined desserts such as carrot and almond cake or raspberry panna cotta
First courses with a sweet tendency, such as apple and pumpkin risotto
The serving temperature of “Rinaldo” Cartizze DOCG
Serve at 6-8°C
The ideal recipes with “Rinaldo” Cartizze DOCG
SWEET - CAKE
Carrot and almond cake
Cooking time 40 min
PREPARATION 40 min (+ cooling time):
First clean the carrots, then cut them into pieces and put them in a blender. Blend them to finely chop them, then transfer them to a bowl together with the eggs and brown sugar.
Mix everything with a whisk, then pour in the seed oil and almond flour and mix again. Add the cinnamon and a pinch of salt.
Finally, sift the 00 flour and the yeast. Incorporate the powders with a spatula until you obtain a smooth dough without lumps.
Pour the mixture into a 22 cm diameter mold that you have previously buttered (alternatively you can use baking paper). Bake in a static oven at 180° for about 40 minutes. Before taking the cake out of the oven, check the cooking with a toothpick, then let it cool completely in the mold.
Meanwhile, prepare the cream cheese frosting: beat the cream cheese and butter in a bowl with a whisk, then add the vanilla extract and powdered sugar.
At this point the cake will have cooled so turn it out and transfer it to a serving plate. Cut the cake horizontally with a long, serrated knife to obtain two layers. Spread the first layer with half of the frosting. Cover with the other half of the cake and spread the surface with the remaining frosting. Finally, garnish with the almonds.
Mix everything with a whisk, then pour in the seed oil and almond flour and mix again. Add the cinnamon and a pinch of salt.
Finally, sift the 00 flour and the yeast. Incorporate the powders with a spatula until you obtain a smooth dough without lumps.
Pour the mixture into a 22 cm diameter mold that you have previously buttered (alternatively you can use baking paper). Bake in a static oven at 180° for about 40 minutes. Before taking the cake out of the oven, check the cooking with a toothpick, then let it cool completely in the mold.
Meanwhile, prepare the cream cheese frosting: beat the cream cheese and butter in a bowl with a whisk, then add the vanilla extract and powdered sugar.
At this point the cake will have cooled so turn it out and transfer it to a serving plate. Cut the cake horizontally with a long, serrated knife to obtain two layers. Spread the first layer with half of the frosting. Cover with the other half of the cake and spread the surface with the remaining frosting. Finally, garnish with the almonds.
INGREDIENTS for 8 people (22cm diameter mould) - For the dough:
- 250 g Carrots (already cleaned)
- 200 g 00 flour
- 100 g Almond flour
- 150 g Brown sugar
- 3 medium eggs
- 80 g Sunflower seed oil
- 16 g Baking powder
- ½ teaspoon ground cinnamon
- 1 pinch of fine salt
- Butter (to grease the pan)
- 20 g Flaked almonds (for garnish)
For the cream cheese frosting:
- 220 g fresh cheese
- 500 g powdered sugar
- 100 g Butter
- 1 teaspoon Vanilla extract
SWEET - WITH A SPOON
Panna cotta with raspberry coulis
Cooking time 15 min
PREPARATION 15 min (+ 5 h cooling):
Place the cream in a pan, split the vanilla bean, scrape out the seeds with a sharp knife and transfer them together with the cream. Also add the Vanilla pod and the powdered sugar.
Stir to combine everything and bring to a boil over low heat. In the meantime, soak the gelatine sheets in very cold water. Once the cream starts to boil, remove the vanilla bean. Squeeze the gelatine sheets and add them to the hot mixture, stirring quickly with a whisk until it dissolves completely, then turn off the heat.
Using a ladle, transfer the mixture into 4 molds, each with a capacity of 160 g. Let cool first at room temperature and then in the refrigerator to firm up for at least 5 hours.
Meanwhile, prepare the coulis. Pour the raspberries into a tall container, along with the lemon juice and the icing sugar. Blend with an immersion blender until you obtain a puree. Then filter the mixture and set aside your coulis.
When serving the panna cotta, dip the mold in boiling water for a few seconds and turn it upside down onto a serving plate, so the panna cotta will unmold easily. Pour the raspberry coulis over the top, decorate with raspberries and serve.
Stir to combine everything and bring to a boil over low heat. In the meantime, soak the gelatine sheets in very cold water. Once the cream starts to boil, remove the vanilla bean. Squeeze the gelatine sheets and add them to the hot mixture, stirring quickly with a whisk until it dissolves completely, then turn off the heat.
Using a ladle, transfer the mixture into 4 molds, each with a capacity of 160 g. Let cool first at room temperature and then in the refrigerator to firm up for at least 5 hours.
Meanwhile, prepare the coulis. Pour the raspberries into a tall container, along with the lemon juice and the icing sugar. Blend with an immersion blender until you obtain a puree. Then filter the mixture and set aside your coulis.
When serving the panna cotta, dip the mold in boiling water for a few seconds and turn it upside down onto a serving plate, so the panna cotta will unmold easily. Pour the raspberry coulis over the top, decorate with raspberries and serve.
INGREDIENTS for 4 160g moulds - For the panna cotta:
- 600 g Fresh liquid cream
- 160 g Icing sugar
- 6 g Gelatin sheets
- 1 Vanilla pod
- 30 g Raspberries (for garnish)
For the raspberry coulis :
- 200 g Raspberries
- 50 g Icing sugar
- 20 g Lemon juice
FIRST COURSE – VEGETARIAN
Risotto with apples, spicy pumpkin and sage
Cooking time 35 min
PREPARATION 20 min:
Start by preparing the vegetable broth. Then clean the pumpkin: cut it into quarters and remove the outer peel. Then cut it into slices to reduce it more easily to 1 cm cubes. Then clean and finely chop the shallot. Heat a pan with a drizzle of oil and brown the shallot for about 5-6 minutes, stirring constantly. You can add the vegetable broth to help the cooking. Add the pumpkin and add a ladle of broth: it will take about 15 minutes to cook on a low heat, stirring occasionally.
Once the broth has been absorbed, add the rice and let it toast for about 1 minute. Then add more vegetable broth as it is absorbed to cook the rice: it will take about 20 minutes.
While the rice is cooking, cut a chili pepper and remove the seeds, then cut it into thin strips together with the sage already washed. Add the chopped ingredients to the risotto that is cooking and season with salt and pepper.
At this point take the apples: wash and dry them well, then cut them in half and then into slices, removing the central part of the core. It is not necessary to remove the peel because it will serve to give color to the preparation. If you prefer, however, you can remove it. Then cut the apple slices into cubes of about 2 cm. When there are 5-6 minutes left until the end of cooking the risotto, add the apples and mix the ingredients well. Continue adding the remaining broth.
Once cooked, turn off the heat and add the grated salted ricotta.
Mix it with the other ingredients and then plate.
Once the broth has been absorbed, add the rice and let it toast for about 1 minute. Then add more vegetable broth as it is absorbed to cook the rice: it will take about 20 minutes.
While the rice is cooking, cut a chili pepper and remove the seeds, then cut it into thin strips together with the sage already washed. Add the chopped ingredients to the risotto that is cooking and season with salt and pepper.
At this point take the apples: wash and dry them well, then cut them in half and then into slices, removing the central part of the core. It is not necessary to remove the peel because it will serve to give color to the preparation. If you prefer, however, you can remove it. Then cut the apple slices into cubes of about 2 cm. When there are 5-6 minutes left until the end of cooking the risotto, add the apples and mix the ingredients well. Continue adding the remaining broth.
Once cooked, turn off the heat and add the grated salted ricotta.
Mix it with the other ingredients and then plate.
INGREDIENTS for 4 people:
- 320 g Carnaroli rice
- 1 l Vegetable broth
- 500 g Pumpkin
- 500 g Fuji apples
- 70 g Salted Ricotta
- 60 g Shallot
- 2 Sage leaves
- 1 fresh chilli pepper
- 30 g Extra virgin olive oil
- Salt to taste
- Black pepper to taste
