VillaSandi winery is effervescent and not only because it produces sprakling wines in Veneto, north-eadt of Italy.

I am writing of one of the most important wineries in this area, well known for Prosecco all over the workd and with a wide range of products, pleasant still reds and whites included!

It has been one of the mian protagonists of our recent Xmas holidays and I would love to underline the different level of sugars that sparkling wines can contain (which is, instead, forbidden for still wines!) and that allow us to pair it to many different recipes!

Please find here some suggestions basing on what we find on the label, especially the version (Dry, ExtaDry, Brut) which identify the sugars level, along with the production area “Valdobbiadene”, the type of product “Prosecco Superiore” (local and notorious sparkling wine prodiced in veneto) that has the most important italian classicication: DOCG (Denominazione di Origine Controllata e Garantita), as well as the company, in this case: “VillaSandi”.

villa sandi millesimato

VALDOBBIADENE PROSECCO SUPERIORE DOCG, the version is “EXTRA DRY”  meaning it has a medium content of sugars which makes it very pleasant with hints of apple and a touch of delicated flowers. I suggest to serve it as aperitif with light tapas and vegetables.

VALDOBBIADENE PROSECCO SUPERIORE DOCG MILLESIMATO, the version is “BRUT”, meaning the sugar content is pretty low so I would suggest to pair it to starters and light main courses made with fish, oriental recipes and vegetarian ones. 

VALDOBBIADENE PROSECCO SUPERIORE DOCG CUVEE ORIS, the version is “DRY”, this is a quite “sweet” version even if it is not possible to define it as sweet. So, we can think to pair it with some dessert such as light dessert, for example made with dried fruit, cookies, baked products, I would exclude complex dessert made, for example, with cream or chocolate, in general: too sweet stuff.