One of the most important things that we’ll be doing here on the Villa Sandi USA blog is that we’ll be aggregating scores, reviews, write-ups, and other accolades for the wines.

And there’s no better place to start than Wine Spectator, the leading English-language resource for fine wine today and a favorite magazine (and site) for Italian wine lovers.

Senior editor for Italy Alison Napjus is one of the best Italian- and sparkling-focused wine writers working in the U.S. today. She travels to Italy a number of times a year to taste and visit with winemakers and she is one of the top judges for the magazine’s “top 100 Italian wines” list.

Here’s what she had to say about Villa Sandi’s Prosecco DOCG Caritzze La Rivetta, which is farmed in the appellation’s most coveted cru — Cartizze. The slopes are so steep in Cartizze and the morainic (rocky) soils are so demanding that all farming there is done by hand (no machines whatsoever).

See the fact sheet below.

Villa Sandi NV Prosecco Valdobbiadene Superiore di Cartizze La Rivetta DOCG
90 points

Fine and creamy, with rich notes of glazed apricot, salted almond skin and lemon parfait, this is accented by a hint of guava and underscored by a vein of smoky minerality. Fresh finish.

Alison Napjus
Wine Spectator

*****

VALDOBBIADENE PROSECCO SUPERIORE DI CARTIZZE LA RIVETTA

This wine is light hay yellow in color, with fine and lingering bubbles. On the nose, it’s intensely fruity with marked notes of ripe golden apple, tropical fruit salad, and citrus. On the nose, the wine delivers lingering and smooth notes of acacia flower and wisteria. On the palate, its fine bubbles release smooth, fruity notes.

CLASSIFICATION Sparkling wine (spumante), controlled origin designation, Brut.

PRODUCTION AREA A small hilltop area in the D.O.C.G. covering 106 hectares of vineyard in the hamlets of Santo Stefano and San Pietro di Barbozza (both in Valdobbiadene township). A genuine single-vineyard bottling (cru) that is born thanks to the perfect combination of ideal microclimate and ancient morainic, sandstone, and clay subsoils.

TRAINING SYSTEM Doubled-arched Guyot with 2,500 vines per hectare.

MAXIMUM YIELD 12 tons per hectare.

HARVEST PERIOD Second ten days of September.

VINIFICATION The whole berries are transferred to a pneumatic press and the must is obtained using soft pressing. After initial racking, the must is transferred into temperature-controlled tanks where it remains until it will be transformed into sparkling wine.

PRODUCTION Once Villa Sandi’s selected yeasts have been added to the must, fermentation takes place in temperature-controlled tanks at 15-16° C. This allows the winemaker to focus all of the harvest’s aromas. Once the desired alcohol and residual sugar levels have been obtained, fermentation is arrested by lowering the temperature. After a short aging period, the sparkling wine is ready to be bottled.

PAIRINGS A sparkling wine that can be served at the beginning and end of the meal with equal success. Ideal with marinated reef fish or with salmon tartare.

IDEAL SERVING TEMPERATURE 6-8° C.

TECHNICAL INFO alcohol 11.5% residual sugar 12 grams/liter acidity 5.7 grams/liter

CAMPAGNA FINANZIATA AI SENSI DEL REG. CE N. 1308/2013
CAMPAIGN FINANCED ACCORDING TO EC REG. N. 1308/2013

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