The must is obtained through a soft pressing of the grapes in a bladder press. It is then is racked and transferred to temperature-controlled fermentation tanks. The wine remains on its lees for a few months before bottling.

Production Area: DOC zone in Italy’s northeastern regions
Training Method: Sylvoz, Guyot, with a density of 2,500-4,000 vines per hectare.
Yields per Hectar: Maximum of 18 quintals per hectare

Grape Variety: Pinot Grigio Alcohol content: 12%
Residual Sugar: 3 grams/liter
Acidity: 5.5 grams/liter

The must is obtained through a soft pressing of the grapes in a bladder press. It is then is racked and transferred to temperature-controlled fermentation tanks. The wine remains on its lees for a few months before bottling.

Production Area: DOC zone in Italy’s northeastern regions
Training Method: Sylvoz, Guyot, with a density of 2,500-4,000 vines per hectare.
Yields per Hectar: Maximum of 18 quintals per hectare

Grape Variety: Pinot Grigio Alcohol content: 12%
Residual Sugar: 3 grams/liter

Whole grapes are softly pressed, and the must is stored in controlled temperature tanks after a first racking. It is then inoculated with selected yeast cultures, and fermentation takes place at a controlled temperature of 15-16°C (60°F). Upon reaching the required alcohol and sugar content, fermentation is stopped by refrigeration. After several months on its lees, the wine is ready for bottling.

ABV:  11.65%
RS: 2 g/l
TA: 5.6 g/l

Whole grapes are softly pressed, and the must is stored in controlled temperature tanks after a first racking. It is then inoculated with selected yeast cultures, and fermentation takes place at a controlled temperature of 15-16°C (60°F). Upon reaching the required alcohol and sugar content, fermentation is stopped by refrigeration. After several months on its lees, the wine is ready for bottling.

ABV:  11.5% RS: 3 g/l TA: 5.5 g/l

Whole grapes are softly pressed, and the must is stored in controlled temperature tanks after a first racking. It is then inoculated with selected yeast cultures, and fermentation takes place at a controlled temperature of 15-16°C (60°F). Upon reaching the required alcohol and sugar content, fermentation is stopped by refrigeration. After several months on its lees,the wine is ready for bottling.

Villa Sandi 2017 Pinot Grigio grapes come from two Villa Sandi estates which are located in Northeastern Italy; the Crocetta Del Montello Estate in the Veneto region and the Spilimbergo Estate, in the Friuli Venezia Giulia region. In close proximity to the Piave River, the soil in the Crocetta Del Montello Estate vineyards contain pebbles, stone, sand and some clay, producing grapes which add freshness and pleasant acidity. Located in the flat area of the Fruili Grave, the Spilimbergo Estate vineyards are composed mainly of stone and gravel, producing grapes with more complexity and rich fruity aromatics.

ABV:  11% RS: 3.76 g/l TA: 5.1 g/l