Quality semi-sparkling wine produced in D.O.C.G. regions

Production area

D.O.C.G. Area lying between the towns of Conegliano and 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 or double canopy with 2500 vines per hectare.

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 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 controlledtemperature tanks where it remains until it is used for the production of the semi-sparkling.


The Treviso aperitif par excellence; can be drunk at any time of the day. A good accompaniment to shellfish hors-d’oeuvre and herb-based first courses

Serving temperature


Harvest period

Second ten days of September.

Alcohol Content

11% vo

Sugar Content

11 g/l


5.6 g/l

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