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Il Fresco Rosé

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 Rosé.

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The wine’s fact sheet follows the video below.


This wine is brilliant light pink in color, with fine lingering bubbles. On the nose, it’s fruity and floral with delicate notes of underripe Golden Apple and small mountain flowers. On the palate, it’s dry, fresh, and savory, with a fruity and well-balanced finish.

CLASSIFICATION Sparkling wine (spumante), V.S. Brut.

PRODUCTION AREA Top growing sites in northern Italy with diluvial marl and gravelly subsoils.

VITIGNO The blend for this wine is made up of various white and red grape varieties including different percentages of Glera and Pinot Noir.

TRAINING SYSTEM Varied, with larger and smaller arches depending on the site.

MAXIMUM YIELD 18 tons per hectare.

HARVEST PERIOD Late August, early September.

VINIFICATION The wine grapes are added to a bladder press and the must is obtained through a soft pressing. Following racking, the must is transferred to temperature-controlled tanks where it will remain until it is transformed into sparkling wine. After they are crushed, the red grapes are transferred to tanks where they undergo temperature-controlled maceration at 22-23° C. in order to achieve the desired color extraction, tannin, and aromas.

PRODUCTION The must of the white grapes is blended with a minimal percentage of red wine before Villa Sandi’s selected yeasts are added. Temperature-controlled fermentation is carried out at 15-16° C. in order to enhance the vintage’s aromas. Once the desired alcohol level and amount of residual sugar are achieved, fermentation is arrested through temperature control. After a period of no less than two months of lees aging, the sparkling wine is ready to be bottled.

PAIRINGS An excellent aperitif but also ideal for pairing with fish cooked in the Italian riviera style.


TECHNICAL INFO alcohol 11.5% residual sugar 14 grams/liter acidity 5.8 grams/liter

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