Villa Sandi - Il Fresco RoseNV

ROSE SPARKLING

Estate

Giancarlo Moretti Polegato’s esteemed Villa Sandi is headquartered in a majestic 1622 Palladian-style villa in the heart of the Prosecco region. The Villa represents the confluence of art and architecture that has manifested itself in the Venetian landscape for many centuries.

Villa Sandi produces wines for every occasion, from the approachable, everyday Prosecco DOC Treviso to the mid-range Prosecco Superiore Valdobbiadene DOCG, and its flagship cru La Rivetta Prosecco Cartizze DOCG, which comes from the finest vineyards in the heart of the Prosecco region. Parts of the estate suitable for red grapes produce a small volume of Pinot Noir that colors the Il Fresco Rosé. Whether served as an aperitif, at the end of a meal, or with any course in between, Prosecco’s natural acidity and fresh taste complements any meal.

Villa Sandi employs a unique “on-demand” production technique that ensures their Prosecco is always fresh and lively. After harvest, not all of the juice is fermented immediately. Villa Sandi stores some of the unfermented juice at 32°F. When more wine is needed, the temperature of the must is brought to 59-61°F and yeast cultures added, then fermented and bottled. This process allows Villa Sandi to deliver the freshest wines possible, emphasizing the fresh floral and fruity notes that Prosecco is known for.

Tasting notes

Aromas of fresh berries and a hint of spice lead to a palate of crisp acidity and a creamy mouth feel. This delightful sparkler is dry, fresh and zesty.

Vineyard

Located in Northeastern Italy, Villa Sandi Il Fresco Brut grapes come from Treviso, the heart of Prosecco. Treviso consists of 95 municipalities or “villages”. Character of the soil here is influenced by the Piave river and contain a lot of pebbles, stones, sand and some clay. By DOC law, Treviso may only be used if the grapes are harvested and the wine produced and bottled exclusively in the Treviso province.

Vinification

Whole Glera grapes are softly pressed, and the must is stored in controlled temperature tanks after a first racking. The Pinot Noir grapes are pressed and put into tanks where light maceration is carried out in order to extract colors and tannins at a controlled temperature of 22-23°C (72°F). The white must and a small part of the red must are blended before the blend is inoculated with selected yeast cultures. Fermentation takes place at a controlled temperature of 15-16°C (60°F). Upon reaching the required alcohol and sugar content, fermentation is stopped by refrigeration. After a two-month period on lees, the sparkling wine is ready for bottling.