Classification

Sparkling wine produced in D.O.C.G. regions, Dry.

Production area

Small hilly D.O.C.G. area with approximately 106 hectares of vineyard lying between the districts of Santo Stefano and S. Pietro di Barbozza in the municipality of Valdobbiadene. A true cru that is the result of a perfect combination between a gentle microclimate and very old land with moraines, sandstones and clays.

Training system

Double cnopy with 2500 vines per hectare.

Yield per hectare

Max 120 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

A versatile sparkling wine that can be served at the beginning and the end of a meal. Ideal with marinated rock-fish or salmon tartare. It is a fine accompaniment to semi-sweet pastry desserts.

Serving temperature

6-8°C

Harvest period

Second ten days of September.

Alcohol Content

11% vol

Sugar Content

31 g/l

Acidity

5.7 g/l

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