“Villa Sandi relies on a special production technique to get the very best Prosecco,” said owner Giancarlo Moretti Polegato (above) in a recent interview with Slow Food UK.

    To enhance and preserve freshness, floral and fruity aromas of Prosecco, our winemakers chill the must and store it. For any sparkling production, they start the sparkling process from the chilled must instead of starting it from wine. The chilled must has maintained the freshness and the floral and fruity notes of Prosecco at their best (as if the grapes had just been harvested and pressed). The resulting sparkling Prosecco enhances these typical features, making Villa Sandi Prosecco different.

Because of his standing in the Italian and European business community, his patronage of Italian art and culture, and his myriad charitable works, Giancarlo and his family are often featured in both wine trade and mainstream media. You’ll find countless interviews with Giancarlo across the internet. But his Slow Food UK conversation is, by far, one of the best.

Click here to read the complete interview.

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