CLASSIFICATION

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

PRODUCTION AREA

D.O.C.G area Conegliano-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, double canopy and radiating systems 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 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

Excellent as an aperitif. It goes well with fish marinated with delicate aromatic herbs and herb-based first courses.

SERVING TEMPERATURE

6-8°C

HARVEST PERIOD

Second ten days of September

ALCOHOL CONTENT

11% vol

SUGAR CONTENT

17 g/l

ACIDITY

5.7 g/l

Villa Sandi Valdobbiadene Prosecco Superiore DOCG Extra Dry 11% Vol. 1,5l Magnum