Questo vino
Vineyard and terroir
The fruit comes from Villa Sandi’s vineyards on the San Pietro di Barbozza hill in the Valdobbiadene DOCG area. The hilly terrain is of glacial moraine origin, with limestone mixed with marl and, in places, limestone and clay.
Vinification
The grapes are harvested at optimal ripeness and pressed as whole bunches in a pneumatic press. The first fermentation takes place in stainless-steel tanks at 15–16 °C. A second fermentation follows in pressurized tanks using the Charmat method, at a controlled temperature. Fermentation is stopped by cooling once the desired alcohol and sugar levels have been reached. After a short stabilization period, the wine is bottled under pressure.
