Villa Sandi’s new Prosecco La Rivetta 120 is made from 100 percent estate-grown fruit from one of the winery’s top vineyards. Like all premium sparkling wines, it’s aged on its lees. What does that mean? Nearly all sparkling wine is made by fermenting it twice, first as a classic still wine and then a second time in a pressurized environment (the second fermentation is what gives it its sparkle). At that point, the wine is aged with the sediment resulting from the second fermentation (the “lees”). “Lees aging” Is a key element in the sparkling wine process. That’s what gives the wine more nuance and greater depth. Most Prosecco is aged on its lees for just a short period. But in the case of the Villa Sandi Prosecco DOCG Vignalta 120, it’s aged for four months — 120 days, something practically unheard of in Prosecco. The resulting wine stands apart because of its fresh aromas and rich, complex flavors, making it top in its class. In the video above, Villa Sandi winemaker Stefano Gava and international export director Flavio Geretto tell wine writer and blogger Jeremy Parzen (Do Bianchi) about their new wine.