Andreola
Valdobbiadene Prosecco Calisir Frizzante Spago 2023
Other years:
2024| 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 | Foaming: 20-30 days. Maturation: 1-3 months. |
| Other years | 2024 |
Description
Sparkling Prosecco, produced by Andreola, 11% ABV, in the Valdobbiadene area of Veneto. A Prosecco that embodies the passion and dedication of the Pola family, who have been producing high-quality wines in the heart of the Valdobbiadene DOCG since 1984. Aromas of rose, acacia, citrus, peach, and apple blend into a fresh and inviting bouquet. Elegant, fine, and persistent perlage. Creamy foam. Delicate and fruity on the palate, with a pleasantness that makes it perfect for any occasion.
Tasting notes
Perlage
Perfume
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 2023 |
|---|---|
| Type | White green bubbly |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 95% Glera, 5% Verdiso |
| Country | Italy |
| Region | Veneto |
| Vendor | Andreola |
| Origin | Valdobbiadene |
| Climate | Altitude: 250 m. a.s.l. |
| Soil composition | Clayey with sandstone subsoil. |
| Cultivation system | Modified Cappuccina. |
| Plants per hectare | 3000-4000 |
| Yield per hectare | 135 q. |
| Harvest | September-October. |
| Wine making | In white with soft pressing. Static decanting and temperature-controlled fermentation. |
| Aging | Foaming: 20-30 days. Maturation: 1-3 months. |
| Residual sugar | 15.0 gr/L |
| Allergens | Contains sulphites |