Villa Sandi La Rivetta 120 Valdobbiadene DOCG

Villa Sandi makes La Rivetta 120 from the sunniest sites in the Valdobbiadene DOCG hills, the top tier of the Prosecco zone, using 100 percent Glera grown on calcareous moraine soils with clay and chalk. Yields are held to a maximum of 120 quintals per hectare, which gives the wine its name, and after gentle whole cluster pressing the must ferments at a controlled 15 to 16 degrees. Made by the tank method, the wine then rests on its fine lees for around 120 days, unusually long for Prosecco, which builds a creamy texture and adds a fresh, doughy depth to the fruit. The extra brut dosage keeps sugar low, so it finishes taut and dry.

The colour is pale straw with a fine, persistent perlage. The nose shows green apple, pear and white peach over white flowers, with a lemon note and a light doughy, saline edge from the lees ageing. The palate is fresh and precise, a mineral, chalky freshness driving the fruit to a clean, dry close. Serve well chilled at 6 to 8 degrees in a white wine glass. It makes a fine aperitif and suits fine starters, shellfish and white fish.