Pinot Grigio, Villa Sandi

VILL033
A serious Pinot Grigio from a quality driven producer, demonstrating the elegance this grape can achieve. Try this blind against other High Street wine and you will see the refinement and sheer class of both the grape and the producer shine through. Made with smaller yields, care, attention to detail in both vineyard and winery - is it worth the difference...? Yes, YES, YES!
Type:
Vintage:
2018
Size:
75cl
Main Grape:
Grape Mix:
100%
Style:
Dry
ABV:
12%
Producer:
Region:
Country:
Italy
Body:
Elegant, crisp and delicate
Drinking Window:
Drink now
Closure Type:
Cork
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£8.49
Usual Price £9.99
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Save £1.50
 

Villa Sandi

Owned and run by Giancarlo Moretti Polegato and his family, the Villa Sandi estate lies in the heart of the 1068 hectares of the Cartizze area, between the hamlets of Santo Stefano and San Pietro di Barbozza, in the municipality of Valdobbiadene. A sparkling jewel protected by the hills of the Marca Trevigiana, Villa Sandi is a Palladian style masterpiece dating back to 1622, and it is also the main office of the company. The Villa rises from a fertile countryside in which fields and farms, nowadays as well as in the past, pay homage to the local history. The diverse soils of this area of Italy enable Villa Sandi to produce a wonderful array of Proseccos and high quality still red and white wines.

Tasting Notes

Light stone fruits, floral notes and a hint of lemon drops with a mineral core running through the wine leading to a crisp finish.

Food Matches

A perfect accompaniment to crab linguine, or other light seafood dishes.

Vinification

The Pinot Grigio grapes are harvested by machine in late September and early October, picked at optimum time according to each vineyard plot being analysed daily leading up to the harvest. The grapes are brought to the winery, pressed and the clear juice transferred into steel tanks for a long cool fermentation using natural yeasts. The wine remains on the fine lees for a short time, before racking into a clean tank for Malolactic ferment to reduce the acidity, then storage before filtering and bottling in the late spring following the harvest