Sparkling wine produced in D.O.C.G. regions, Extra Brut.

Grape Variety


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.


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.


Excellent aperitif; it suits raw seafood, shellfish salads and finger foods.

Serving temperature


Harvest period

Second ten days of September, hand-harvest with selection of the grapes.

Alcohol Content

11,5 % vol

Sugar Content

3 g/l


5.7 g/l

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