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.
Aromas of ripe golden apples, acacia, and honeysuckle are exhibited on the nose. On the palate, the wine is dry, fresh and fruit-driven with citrus and stone-fruit flavors.
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.
Whole grapes are softly pressed, and the must is stored in controlled temperature tanks after a first racking. It is then inoculated with selected yeast cultures, and 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.