Description
Areas in the Veneto region dedicated to vine-growing, with marly soils of alluvial origin rich in subsoil. Whole grapes are put into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into controlled temperature tanks where it remains until it is used for the production of the sparkling wine.
The must with added yeast cultures selected by Villa Sandi is then put into vessels where fermentation takes place at a controlled temperature of 15-16°C to enhance all the harvest fragrances. Upon reaching the required alcohol and sugar content fermentation is stopped by fefrigeration. After being left for at least two months in contact with the yeasts, the sparkling wine is ready for bottling.
