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Sparkling wine V.S. Brut
The base wine cuvée is made from various white and red grape varieties in variable percentage.
Areas dedicated to vine-growing in the north-eastern regions of Italy with marly soils of alluvial origin rich in subsoil.
More or less extensive radiating or spindle systems.
Whole white 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. The red grapes, after pressing, are put into tanks where a soft maceration for extraction of colour and a few tannins takes place at a controlled temperature of 22-23°C. At the same time the aroma is enhanced.
The white must and a small part of the red wine are mixed. The resulting cuvée 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 being left for at least two months in contact with the yeasts, the sparkling wine is ready for bottling.
Excellent as an aperitif. Ideal especially with shellfish and fish dishes.
End of August, beginning of September.
11.5 % vol