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, Villa Sandi Export Director Flavio Geretto and Winemaker Stefano Gava discuss Prosecco Extra Dry, one of the estate’s most popular wines across the world.
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See the wine’s fact sheet following the video below.
VALDOBBIADENE DOCG EXTRA DRY
This wine is light hay yellow in color, with fine and lingering bubbles. On the nose, it’s intensely fruity with marked notes of ripe golden apple. The approachable and elegant nose delivers notes of acacia flower. Fresh on the palate and delicately sweet, with smooth texture set against savory notes and a deliciously fruity and balanced finish.
CLASSIFICATION Sparkling wine (spumante), controlled origin designation, Extra Dry.
PRODUCTION AREA Vineyards located in Conegliano and Valdobbiadene townships. The grapes are grown on morainic hills with mixed calcareous subsoils, including marl and in some cases calcareous clay.
TRAINING SYSTEM Simple double-arched espalier with 2,500 vines per hectare.
MAXIMUM YIELD 13.5 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 aperitif wine. Fish marinated with delicate aromatic herbs and first courses prepared with wild herbs.
IDEAL SERVING TEMPERATURE 6-8° C.
TECHNICAL INFO alcohol 11% residual sugar 17 grams/liter acidity 5.7 grams/liter