Its aromatic freshness offers a bouquet of red fruits and floral scents in particular notes of pomegranade and rose. On the palate it is silky and full, with a very pleasant balance. Excellent aperitif. Ideal with appetizers and first courses, delicately flavored cheeses and small pastries.
Areas with a high viticulture vocation in the north-eastern regions of Italy (Veneto and Friuli Venezia Giulia) with marly soils of alluvial origin rich in skeleton
The whole white grapes are introduced into the pneumatic press and the must obtained from their soft pressing, after an initial transfer, is placed in temperature-controlled tanks where it remains until it is used for the production of sparkling wine; after pressing, the red grapes are sent to the winemakers to undergo a light maceration at a temperature of 22-23°C so that there is an extraction of color and few tannic substances while the aromas are enhanced
The white must and a minimal percentage of red wine are mixed and selected yeasts from Villa Sandi are added, the cuvée thus obtained is placed in containers where fermentation takes place at a controlled temperature of 15-16°C; in this way all the aromas of the harvest are enhanced. Once the desired alcohol content and sugar content have been reached, the fermentation is stopped by refrigeration and after a period of resting on the lees for at least two months, the sparkling wine is ready for bottling.
Its aromatic freshness offers a bouquet of red fruits and floral scents in particular notes of pomegranade and rose. On the palate it is silky and full, with a very pleasant balance.
Excellent aperitif. Ideal with appetizers and first courses, delicately flavored cheeses and small pastries.