Villa Sandi
Villa Sandi Opere Trevigiane Metodo Classico Millesimato Brut 2017
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CHF 22.00
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Last 2 bottles remaining
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Pinot Nero, 40% Chardonnay |
| Aging | Bottling occurs after creating the cuvée by blending the two types of wine and dosing the yeasts selected by Villa Sandi. The bottles are then stacked in the oldest company's underground cellar at a constant temperature and humidity. The bottle fermentation takes place with a subsequent maturation on lees for at least 60 months. After this period, disgorging occurs, and the sparkling wine is ready to be marketed only after two months of rest. |
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Producer
Villa Sandi
From this winery
- Start up year: 1975
- Oenologist: Stefano Gava
- Bottles produced: 5.600.000
- Hectares: 560
Roots nourish the future. It is so for the vineyard and the company's history. The seed was planted in the early 1920s, when Mario Polegato, grandfather of the current president Giancarlo, bought some vineyards and entered the wine market. The passion grows, and the company's roots become more robust, but just like the vineyard, one has to wait several years before getting the first fruits.
After the Second World War, the roots of history dig deeper and deeper, and satisfaction ripens. Divo cultivates his father Mario's business together with his wife Amalia Moretti. As a result, the company and family continue to grow.
Also in the 1980s, after a trip to the Champagne region, Mario and Giancarlo decided to use the underground tunnels discovered during the renovation of Villa Sandi to house the first bottles produced using the classic method. Success was immediate: Opere immediately became one of the most appreciated brands of the classic method made in Italy.
Since the early 2000s, the vineyard platform in the Prosecco DOC and DOCG lands has been growing, and several native grape varieties are being rediscovered. In 2010 came the first great recognition: the Cartizze La Rivetta won the Tre Bicchieri (Three Glasses) by Gambero Rosso, an award then won for twelve consecutive years. Again, values and skills are handed down, continuing to give life to the history of Villa Sandi. Diva and Leonardo, Giancarlo and Augusta's children, join the company, renewing the tradition of a family cultivating the terroir's future for four generations. Read more
After the Second World War, the roots of history dig deeper and deeper, and satisfaction ripens. Divo cultivates his father Mario's business together with his wife Amalia Moretti. As a result, the company and family continue to grow.
Also in the 1980s, after a trip to the Champagne region, Mario and Giancarlo decided to use the underground tunnels discovered during the renovation of Villa Sandi to house the first bottles produced using the classic method. Success was immediate: Opere immediately became one of the most appreciated brands of the classic method made in Italy.
Since the early 2000s, the vineyard platform in the Prosecco DOC and DOCG lands has been growing, and several native grape varieties are being rediscovered. In 2010 came the first great recognition: the Cartizze La Rivetta won the Tre Bicchieri (Three Glasses) by Gambero Rosso, an award then won for twelve consecutive years. Again, values and skills are handed down, continuing to give life to the history of Villa Sandi. Diva and Leonardo, Giancarlo and Augusta's children, join the company, renewing the tradition of a family cultivating the terroir's future for four generations. Read more
Starters
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| Name | Villa Sandi Opere Trevigiane Metodo Classico Millesimato Brut 2017 |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | VSQ |
| Vintage | 2017 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 60% Pinot Nero, 40% Chardonnay |
| Country | Italy |
| Region | Veneto |
| Vendor | Villa Sandi |
| Origin | Veneto region |
| Soil composition | Marly and rich in skeleton. |
| Cultivation system | Radial and espalier patterns. |
| Plants per hectare | 2,100-2,600 |
| Yield per hectare | 12,000 kg/hectare |
| Harvest | End of August. |
| Wine making | The whole grapes are put into the pneumatic press. After an initial racking, 70% of the must is placed in temperature-controlled tanks and the remaining 30% in used barriques where alcoholic fermentation occurs at a temperature of 17 9°C. The wine ages until the following spring. |
| Aging | Bottling occurs after creating the cuvée by blending the two types of wine and dosing the yeasts selected by Villa Sandi. The bottles are then stacked in the oldest company's underground cellar at a constant temperature and humidity. The bottle fermentation takes place with a subsequent maturation on lees for at least 60 months. After this period, disgorging occurs, and the sparkling wine is ready to be marketed only after two months of rest. |
| Total acidity | 6.2 gr/L |
| Residual sugar | 11.0 gr/L |
| Allergens | Contains sulphites |
