Andreola
Andreola Valdobbiadene Dirupo Brut
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 90% Glera, 5% Bianchetta trevigiana, 5% Perera |
| Aging | Foaming: 30-40 days. Fining: 1-3 months. Refermentation in big tanks “Charmat Method”. |
Description
Dirupo, in this Brut version, is a Valdobbiadene DOCG created from the selection of grapes from the vineyards on the steepest slopes of our estate: here we find the true spirit of “heroic viticulture” working on the most extreme hills to the produce a wine which is literally “made by hand”.
Awards
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88/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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92/100
One of the most prestigious wine guides in Italy.
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2One of the most prestigious wine guides in Italy.
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90/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Perlage
Perfume
Taste
Serve at:
08 - 10 °C.
Longevity:
03 - 05 years
- Start up year: 1984
- Oenologist: Loris Dall'Acqua, Mirco Balliana
- Bottles produced: 900.000
- Hectares: 96
Today Stefano Pola continues in the management of the company with the same philosophy of his father, in the awareness that the best protection of the territory is to fully understand how the Valdobbiadene Prosecco Superiore is not only a product, but something alive: the result of evolution of the vine, its adaptability to land and climatic diversity, of a still totally manual work, of a "heroic" viticulture. Innovation in respect of the territory. From the vineyard to the final bottling in the cellar, it is necessary to wisely combine ancient methods and modern technologies, passion with reason. An evolution that has led Andreola to fully understand the "character" of Valdobbiadene Prosecco Superiore, up to being able to express a unique style of wine, characterized by the purity of the product and the maximum enhancement of its original characteristics: the creaminess on the palate, the intense fruity and elegant aromas on the nose, harmony and balance.
Elegance and communication. An elegance that distinguishes Valdobbiadene Prosecco Superiore di Andreola, which since 2009 the company has begun to express with increasing attention also in the aspects of image and communication. That year the launch of the Docg line with a bottle shaped and personalized with the redesign of the company brand, to continue through an iconic and contemporary communication of the new Verv and Bollè lines, and finally find a further essentiality in the new line Rive Selection, whose minimal packaging emphasizes at the same time the uniqueness and traceability of the vineyards from which these sparkling wines are produced.
New horizons. A route, that of Andreola, which without ever losing contact with its roots is simultaneously leading the company to open up to foreign markets and collaboration with major national and international realities, among which stands out in particular the Autodromo Nazionale di Monza , for which the special Monza Collection line was born in 2014, dedicated to the Formula 1 Italian Grand Prix.
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| Name | Andreola Valdobbiadene Dirupo Brut |
|---|---|
| Type | White green charmat method sparkling wine brut |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 90% Glera, 5% Bianchetta trevigiana, 5% Perera |
| Country | Italy |
| Region | Veneto |
| Vendor | Andreola |
| Origin | Valdobbiadene |
| Climate | Altitude: 300 m. a.s.l. |
| Soil composition | Clay with sandstone subsoil. |
| Cultivation system | Modified “Cappuccina”. |
| Plants per hectare | 3500 |
| Yield per hectare | 135 q. |
| Harvest | September-October. |
| Wine making | Off skins by gentle pressing. Primary fermentation: static decantation and temperature controlled fermentation. |
| Aging | Foaming: 30-40 days. Fining: 1-3 months. Refermentation in big tanks “Charmat Method”. |
| Residual sugar | 10.0 gr/L |
| Allergens | Contains sulphites |
