Semi-sparkling wine produced in the D.O.C. regions.
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.
Single espalier, double canopy and radiating systems with 2300 vines per hectare
On average 180 quintals of grapes
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.
Second ten days of September