Family-owned and family-run, Villa Sandi is the leading producer of sparkling wine throughout the world. Located in the heart of the Prosecco DOCG in Cartizze and Valdobbiadene, the winery employs biodiversity-friendly farming practices in the vineyard to bolster vineyard health and quality. In the cellar, it minimizes the use of sulfites thanks to a revolutionary “one-tank” technique (the wine is never racked) that also gives the wine vibrant freshness and classic varietal character. The winery and its 16th-century Palladian villa (the symbol of the estate) use hydroelectric power, enabled by the nearby Piave River, in order to reduce its carbon footprint. Thoughtfully farmed and vinified, Villa Sandi’s Prosecco represents a benchmark for the appellation.
In the video below, Export Director Flavio Geretto and Winemaker Stefano Gava discuss Il Fresco DOC Treviso Brut, the estate’s top by-the-glass pour.
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The wine’s fact sheet follows the video below.
IL FRESCO DOC TREVISO BRUT
This wine is light hay yellow in color, with fine and lingering bubbles. On the nose, it’s fruity and floral with notes of ripe Golden Apple and small mountain flowers. On the palate, it’s dry, fresh, and savory, with a balanced fruity finish.
CLASSIFICATION Sparkling wine (spumante), controlled origin designation, Brut.
PRODUCTION AREA The vineyards are located in Treviso province within the Prosecco DOC area. The production area stretches from hills with morainic subsoils to the valley floor where the diluvial soils have medium plasticity.
TRAINING SYSTEM Double-arched Guyot with 2,300 vines per hectare.
MAXIMUM YIELD 18 tons per hectare.
HARVEST PERIOD Second ten days of September.
VINIFICATION The whole berries are transferred to a pneumatic press and the must is obtained using soft pressing. After initial racking, the must is transferred into temperature-controlled tanks where it remains until it will be transformed into sparkling wine.
PRODUCTION Once Villa Sandi’s selected yeasts have been added to the must, fermentation takes place in temperature-controlled tanks at 15-16° C. This allows the winemaker to focus all of the harvest’s aromas. Once the desired alcohol and residual sugar levels have been obtained, fermentation is arrested by lowering the temperature. After a short aging period, the sparkling wine is ready to be bottled.
PAIRINGS An excellent accompaniment for savory finger foods. Ideal with steamed shellfish.
IDEAL SERVING TEMPERATURE 6-8° C.
TECHNICAL INFO alcohol 11% residual sugar 12 grams/liter acidity 5.8 grams/liter