Classification

Quality sparkling wine made by the classic method V.S.Q. Brut.

Grape Variety

Pinot Nero.

Production area

Areas in the Veneto region dedicated to vine-growing, with marly soils rich in subsoil.

Training system

Various radiating systems and espalier with 2100-2600 plants per hectare

Yield per hectare

On average 120 quintals of grapes.

Secondary fermentation

The wine is bottled in spring after having added the yeast cultures selected by Villa Sandi in suitable proportions. The bottles are then stored in underground cellars where the temperature and humidity are controlled. Secondary fermentation takes place here and the sparkling wine ages in contact with the lees for at least 36 months. Disgorging is carried out after this period and only after another two months of settling is the sparkling wine ready to be marketed.

Winemaking

The stemmed and crushed grapes are put into the pneumatic press, where they are left to macerate for a few hours for a low extraction of colour. Soft pressing gives a rosé coloured must, which, after a first racking, is put into controlled-temperature tanks, where alcoholic fermentation takes place at a temperature of 17-19°C. The wine remains in the tanks to age until the following spring.

Pairing

An ideal aperitif for special evenings. Excellent with raw Parma or S. Daniele ham or with savoury snacks with Colonnata or Arnad lard. Ideal with fried shellfish.

Serving temperature

6-8°C

Harvest period

End of August.

Alcohol Content

12% vol

Sugar Content

9 g/l

Acidity

6.3 g/l

Award