Classification
Sparkling wine produced in D.O.C.G. regions, Extra Dry.
Production area
D.O.C.G area Conegliano-Valdobbiadene. It is a hilly area of morainic origin with calcareous soils mixed with loam and in some cases also calcareous-clayey soil.
Training system
Single espalier, double canopy and radi
Yield per hectare
Max. 135 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 sparkling wine is ready for bottling.
Winemaking
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 sparkling wine.
Pairing
Excellent as an aperitif. It goes well with fish marinated with delicate aromatic herbs and herb-based first courses.
Serving temperature
6-8°C
Harvest period
Second ten days of September.
Alcohol Content
11% vol
Sugar Content
17 g/l
Acidity
5.7 g/l