The Prosecco DOCG harvest 2019 came to an end last week.

Those are some of the very last bunches to be picked in the photo above. All of the fruit is picked by hand and is then placed whole into plastic crates.

The fruit is on its way to the winery where it will be immediately pressed. The grape must (the “juice”) will then be transferred to temperature-controlled vats where it will be chilled to ensure it doesn’t start fermenting until the desired moment.

Villa Sandi is one of just a handful of Prosecco DOCG producers who use this method. It’s much more expensive than conventional methods. But the winemaker at Villa Sandi, Stefano Gava, feels that it’s only way to achieve the level of quality he’s striving for.

It’s they key element in the Villa Sandi approach to the production of Prosecco DOCG because it ensures the maximum freshness of the wine.

And freshness, Stefano often says when he is leading guided tastings of Villa Sandi’s wines, is the whole secret to a great Prosecco DOCG.

CAMPAGNA FINANZIATA AI SENSI DEL REG. UE N. 1308/2013
CAMPAIGN FINANCED ACCORDING TO EU REG. N. 1308/2013

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