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The grapes to poduce Prosecco Extra Dry “Fili” Sacchetto were de-stalked and then gently pressed to extract the juice. The must began fermentation in stainless steel tanks at a controlled temperature of no more than 18-20°C. It is then re-fermented, at controlled temperatures, in pressurised tanks. Local yeasts are used for the “prise de mousse”. Prosecco Extra Dry “Fili” Sacchetto is made sparkling following the Charmat method.
Cantina Sacchetto was founded in 1920 and today is run by Filiberto Sacchetto, alongside his son Paolo and daughter Beatrice. Together they oversee all aspects of the winemaking process, with attention, passion and great flexibility. Through innovation and investment in modern vinification techniques, they produce stunning still and sparkling wines for which the Veneto region has become famous.
Cantina Sacchetto was founded in 1920 and today is run by Filiberto Sacchetto, his son Paolo and daughter Beatrice who oversee all aspects of the winemaking process and aim to produce the best possible examples of wines for which the Veneto region is famous.
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