Andreola
Valdobbiadene Prosecco Calisir Frizzante Spago 2025
| Denomination | DOCG Conegliano Valdobbiadene Frizzante |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 95% Glera, 5% Verdiso |
| Aging | Secondary fermentation in pressurised tanks (Charmat/Martinotti method) for approximately 20–30 days, followed by ageing for 1–3 months; base maturation in stainless steel tanks for at least 6 months. |
- Denomination and style: Extra dry semi-sparkling wine from the Valdobbiadene hills, 11% vol
- Grape varieties: 95% Glera grapes and 5% Verdiso; clean and lively aromatic profile
- Aromas: notes of rose and acacia, peach, apple and citrus; fresh and well-defined bouquet
- Flavour and bubbles: fine and persistent bubbles, creamy mousse; harmonious taste
- Production and serving: 20-30 days fermentation in an autoclave; serve at 6-8 °C
Description
Type of wine
The Valdobbiadene Prosecco Calisir Frizzante Spago from the Andreola winery is a semi-sparkling white wine from Veneto made from a harmonious blend of Glera and Verdiso. It belongs to the renowned Valdobbiadene Prosecco denomination, offered in the balanced Extra Dry version. It presents a fresh and fruity aromatic profile, characterised by delicate notes of peach, apple, rose and acacia, resulting in a smooth palate supported by a creamy mousse. Its vivacity and elegant bubbles are the result of meticulous re-fermentation that preserves its clean taste intact.
Origin
This wine originates in Veneto, specifically on the suited hills of Conegliano Valdobbiadene, an area distinguished by slopes that require rigorous heroic viticulture. The vineyards are located at about two hundred and fifty metres above sea level, rooted in clay-composition soils with a deep sandstone subsoil and cultivated using the modified 'cappuccina' (double arched cane) system. These peculiar pedoclimatic characteristics favour regular and optimal ripening of the grapes, guaranteeing the wine a natural freshness and a clear, defined structure.
Production process
The production process begins between September and October with the harvest, followed by white wine vinification involving soft pressing of the bunches and static decanting of the must. The first fermentation takes place at a controlled temperature, with a subsequent base maturation in steel tanks for at least six months. The wine then undergoes the sparkling process in an autoclave, according to the Martinotti method, for a period of twenty to thirty days, concluding the cycle with a short final ageing in steel before bottling.
History and interesting facts
Founded in 1984 by Nazzareno Pola, the Andreola winery is today the beating heart of Valdobbiadene DOCG, keeping a deep bond with tradition alive. The company practises heroic viticulture with profound dedication, manually working the steep slopes to preserve the hilly landscape of Veneto. The Calisir Frizzante Spago fully represents this constant commitment to protecting the territory, skilfully combining Glera and Verdiso grapes. The traditional string closure evokes historical techniques used to retain the light effervescence of an exceptional White Semi-Sparkling Wine.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
03 - 05 years
- Start up year: 1984
- Oenologist: Mirco Balliana
- Bottles produced: 950.000
- Hectares: 110
Today Stefano Pola continues to manage the estate with the same philosophy as his father, with the awareness that the best protection of the territory is the profound knowledge that Valdobbiadene Docg is not just a product but a living being: the result of the evolution of the vine, of its adaptability to the terrain and the climatic diversity, of labour which is still completely manual, of a "heroic viticulture". Read more
| Name | Andreola Valdobbiadene Prosecco Calisir Frizzante Spago 2025 |
|---|---|
| Type | White green bubbly |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 95% Glera, 5% Verdiso |
| Country | Italy |
| Region | Veneto |
| Vendor | Andreola |
| Story | History and interesting facts Founded in 1984 by Nazzareno Pola, the Andreola winery is today the beating heart of Valdobbiadene DOCG, keeping a deep bond with tradition alive. The company practises heroic viticulture with profound dedication, manually working the steep slopes to preserve the hilly landscape of Veneto. The Calisir Frizzante Spago fully represents this constant commitment to protecting the territory, skilfully combining Glera and Verdiso grapes. The traditional string closure evokes historical techniques used to retain the light effervescence of an exceptional White Semi-Sparkling Wine. |
| Origin | Veneto, Conegliano Valdobbiadene (Valdobbiadene) |
| Soil composition | Clayey with a sandstone subsoil |
| Cultivation system | Modified Cappuccina |
| Plants per hectare | 3,000-4,000 |
| Yield per hectare | 135 quintals per hectare |
| Harvest | September-October |
| Fermentation temperature | Temperature-controlled |
| Fermentation | 20-30 days |
| Production technique | White vinification with soft pressing of the grapes, static decanting of the must and temperature-controlled fermentation; secondary fermentation in pressurised tanks (Charmat/Martinotti method) for approximately 20–30 days, followed by ageing for 1–3 months. |
| Wine making | White vinification with gentle pressing of the grapes, static settling of the must and temperature-controlled fermentation; secondary fermentation in pressure tanks (Charmat/Martinotti method) for approximately 20-30 days, followed by ageing for 1-3 months. |
| Aging | Secondary fermentation in pressurised tanks (Charmat/Martinotti method) for approximately 20–30 days, followed by ageing for 1–3 months; base maturation in stainless steel tanks for at least 6 months. |
| Residual sugar | 15.0 gr/L |
| Allergens | Contains sulphites |