CROPS AT VINITALY 2026: “UNCONVENTIONAL CARTIZZE,” WHEN WEATHER AND THE TABLE CHANGE THE RULES

Talking about Cartizze today also means venturing off the beaten track, capturing its broader, less predictable dimension, and breaking the mold in a way that invites us to look beyond convention and discover new expressive possibilities for one of the iconic wines of the Valdobbiadene region. It is from this vision that “Unconventional Cartizze” was born, the vertical tasting organized by Le Colture during Vinitaly , conceived as an opportunity for local and industry journalists to discuss and delve deeper.

"With this tasting, we wanted to challenge a long-held belief about this wine ," commented the Ruggeri family . " Cartizze isn't just a wine to be drunk young or paired exclusively with desserts: it's an expression of the terroir that, when observed carefully, can evolve over time and interact with cuisine in unexpected ways. This event was born from the desire to share a different, more liberated and contemporary perspective."

The vertical tasting offered by Le Colture – led again this year by taster Giampaolo Giacobbo – aimed to explore this lesser-known dimension, highlighting the versatility and depth of Valdobbiadene DOCG Superiore di Cartizze.

Four vintages were tasted—2018, 2021, 2023, and 2024—selected to offer a dynamic interpretation of the wine, combining freshness, flavor, and maturity, immediacy and evolution. The experience was not limited to a technical tasting, but transformed into a full-fledged roundtable discussion, where participants were able to share impressions and freely develop their own pairings in an open and stimulating dialogue. "Cartizze is often described in a reductive way ," explains Giampaolo Giacobbo, " but it is a wine with the structure and complexity to withstand time and unconventional pairings. The evolution of the vintages allows us to discover deeper, less immediate nuances, which open up new interpretations. It is precisely this balance between recognizability and transformation that makes its appeal so compelling."

Completing the experience were dishes created by Chiara Barisan, chef at the Salis restaurant in Valdobbiadene, located in the Cartizze district. She interpreted the theme of the event with a menu that showcases wine as an aperitif or throughout the meal: from guinea fowl in saor to lasagne with fava beans, peas, and seasonal herbs, to a bold cheese and, to finish, a sbrisolona, a nod to the most classic tradition. A gastronomic journey designed to both complement and test the wine, highlighting its surprising adaptability.

Once again, Le Colture offers more than just a tasting, but an invitation to change perspective. Because even an iconic wine like Cartizze can surprise, if looked at with fresh eyes.