Classification
Sparkling wine produced in D.O.C.G. regions, Extra Brut.
Grape Variety
Glera
Production area
Vineyards included in the hamlet of San Pietro di Barbozza, a hilly area of morainic origin with calcareous soils mixed with loam and in some cases also calcareous-clayey soil.
Training system
Double canopy.
Yield per hectare
Massimo 135 quintali
Secondary fermentation
After careful selection, the grapes of certain vineyards on the highest sunny hills are put whole into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into controlled-temperature tanks where it remais until it is used for the production of the sparkling wine.
Winemaking
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.
Pairing
Excellent aperitif; it suits raw seafood, shellfish salads and finger foods.
Serving temperature
6-8°C
Harvest period
Second ten days of September, hand-harvest with selection of the grapes.
Alcohol Content
11,5 % vol
Sugar Content
3 g/l
Acidity
5.7 g/l
