Semi-sparkling wine produced in the D.O.C. regions.

Production area

D.O.C. area of the Marca Trevigiana extending from the hills of morainic origin as far as the plain with more or less deep medium-textured soils of alluvial origin.

Training system

Single espalier, double canopy and radiating systems with 2300 vines per hectare

Yield per hectare

On average 180 quintals of grapes

Secondary fermentation

The must with added yeast cultures selected by Villa Sandi is then put into vessels where fermentation takes place at a controlled temperature of 15-16°C to enhance all the harvest fragrances. Upon reaching the required alcohol and sugar content fermentation is stopped by refrigeration. After a short settling period the semi-sparkling wine is ready for bottling.


Whole grapes are put into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into controlled temperature tanks where it remains until it is used for the production of the semi-sparkling wine.


Pleasant as an aperitif, but suitable for drinking at any time of the day; it goes well with delicate shellfish and seafood horsd’oeuvre.

Serving temperature


Harvest period

Second ten days of September

Alcohol Content

10,5% vol

Sugar Content

11 g/l


5.7 g/l

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