Villa Sandi Winery lies nestled in the valleys of the
The process of making prosecco is unlike any that I have ever seen. I was surprised to see the prosecco does not age in French oak barrels or stainless steel vats, but in their own bottles. After up to seven years of aging untouched, they are carefully moved to steel cages where a machine slowly turns them upside down, shaking them slightly in the process. The task takes many weeks and used to be done by hand, requiring workers to turn the bottles every 30 minutes everyday for a couple weeks. Once the bottles are turned completely upside down, all the sediment is left in the neck of the bottle. From there, the bottles are putting into a specialized freezer upside down. The freezer turns the liquid in the neck to ice, capturing all the left over sediment in the prosecco. Once the sediment is frozen, the bottle can be turned upright and have the cap released. The bottle naturally expels the frozen impurities and is topped of with more of the same prosecco. From here, the bottles can be thoroughly topped, cleaned and labeled for sale.
The prosecco made by Villa Sandi is known worldwide for its excellence and floral tones. The sparkling and still wines are renowned and the Moretti Polegato family, the current winemakers, have received hundreds of awards and recognition for their wines and prosecco. Learning more about the prosecco-making process has been very valuable to me as someone interested in wine and winemaking, and I am thankful to have learned more from one of the best in