Villa Sandi - Valdobbiadene Prosecco Superiore DOCG "La Rivetta" 120 - High Quality - Prosecco and Sparkling Wines

Villa Sandi - Year 1622

A sparkling jewel protected by the hills of the Marca Trevigiana, Villa Sandi is a Palladian style masterpiece dating back to 1622, and it is also the main office of the company.

The Villa rises from a fertile countryside in which fields and farms, nowadays as well as in the past, pay homage to the local history. A vibrant stage in which nature and architecture live in total harmony together; place of delight and headquarters, the complex of Villa Sandi is an enchanting estate where man and environment are in perfect symbiosis.

The entrance is an elegant alley sided by statues of the popular Venetian sculptor Orazio Marinali, whose works decorate also the gable and the backyard. A massive pronaos, sustained by four Ionian columns, adorn the main part of the building, on each side of which two elegant Barchesse and a small chapel stand.The Villa, cultural heritage of the Trevisan land, is situated between the D.O.C.G. area of the Prosecco of Valdobbiadene and the D.O.C. area of the Montello and Piave wines.

Villa Sandi - Valdobbiadene Prosecco Superiore DOCG "La Rivetta" 120 - High Quality - Prosecco and Sparkling Wines

Villa Sandi Valdobbiadene Prosecco Superiore DOCG "La Rivetta" 120. 

It has a brilliant straw yellow color with marked greenish reflections, with a fine and delicate bubble; on the nose it recalls hints of granny smith apple, wisteria flowers and acacia. The taste is fresh and fragrant with a particularly fruity aromatic return.

Classification

Sparkling wine with protected designation of origin, Extra Brut.

Production Area

Vineyards located among the hills of Valdobbiadenese in particularly exposed areas. It is a hilly area of morainic origin with calcareous soils mixed with marl and in some cases also calcareous-clayey.

Breeding System

'Valdobbiadene' and double inverted system with 2,500 vines per hectare.

Yield per hectare

Maximum 120 quintals of grapes per hectare.

Harvest Period

Early September.

Winemaking

The whole grapes are introduced whole into the pneumatic press and the must obtained from their soft pressing, after an initial decanting, is placed in temperature-controlled tanks where it remains until used for the production of sparkling wine.

Production

The must, added with yeasts selected by Villa Sandi, is placed in thermo-conditioned containers where fermentation takes place at a controlled temperature of 15-16°C. In this way all the aromas of the harvest are enhanced. Once the desired alcohol content and sugar content have been reached, fermentation is stopped through refrigeration and, only after 120 days of maturation on the noble lees, the sparkling wine is ready for bottling.

Pairing

It is an excellent aperitif. It can accompany tasty appetizers and goes well throughout the meal, especially with fish-based dishes.

Service Temperature

6-8°C

Average Data

Alcohol 11.5% vol Sugars 3 g/l Acidity 5.8 g/l