Tasting notes
Straw yellow in the glass. The nose is fruity, floral, with notes of apples and mountain flowers. Dry, fresh and fruity on the palate. Long lasting and lots of fruit on the finish.
Winemaking - The 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 - An excellent aperitiv to accompany savouries. Ideal with steamed shellfish
About Villa Sandi
Giancarlo Moretti Polegato’s esteemed Villa Sandi is headquartered in a majestic 1622 Palladian-style villa in the heart of the Prosecco region. The Villa represents the confluence of art and architecture that has manifested itself in the Venetian landscape for many centuries. Benefiting from land suitable for growing both white and red varietals, Villa Sandi produces andoffers wines for every occasion, from the everyday approachability of the Prosecco D.O.C. to the Valdobbiadene Prosecco Superiore D.O.C.G. to the special Cartizze, a cru made in the heart of the most prestigious Valdobbiadene Prosecco area. We’ve added a still white to our Villa Sandi portfolio with the addition of Pinot Grigio. Parts of the estate suitable for red grapes produce a small volume of Pinot Noir that colors the Il Fresco Rosé. Whether served as an aperitif, at the end of a meal, or with any course in between, Prosecco’s natural acidity and fresh taste complements any meal.
Villa Sandi employs a unique “on-demand” production technique that ensures their Prosecco is always fresh and lively. After harvest, not all of the juice is fermented immediately. Villa Sandi stores some of the unfermented juice at 32°F. When more wine is needed, the temperature of the must is brought to 59-61°F and yeast cultures added, then fermented and bottled. This process allows Villa Sandi to deliver the freshest wines possible, emphasizing the fresh floral and fruity notes that Prosecco is known for.
