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Villa Sandi Il Fresco Rose
Winemaker Notes
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.
Benefiting from land suitable for growing both white and red varietals, Villa Sandi produces and
offers wines for every occasion, from the everyday approachability of the Prosecco D.O.C. to the Valdobbiadene Prosecco Superiore D.O.C.G. to the special Cartizze, a cru made in the heart of the most prestigious Valdobbiadene Prosecco area. We’ve added a still white to our Villa Sandi portfolio with the addition of Pinot Grigio. 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.
A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine.
The sub-region of Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of Veneto’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Recioto and Amarone follow the same blending patterns but are made from grapes left to dry for a few months before pressing, resulting in wines that are intense, full-bodied, heady and often, quite cerebral.
Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, apricot, or yellow peach, have smoky and exotic aromas and a sapid, fresh, mineral-driven finish.
Much of Italy’s Pinot Grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.
Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.