Andreola
Valdobbiadene Sesto Senso Dry
| Denomination | DOCG Conegliano Valdobbiadene |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 96% Glera, 2% Bianchetta trevigiana, 2% Perera |
| Aging | Foaming: 30-40 days; ageing: 1-3 months; refermentation in large containers using the Charmat method. |
- DOCG Designation: Conegliano Valdobbiadene Prosecco Superiore, 0.75 litre bottle
- Grape composition: Glera 96%, Bianchetta Trevigiana 2%, Perera 2%
- Production method: refermentation in autoclave for 30-40 days, maturation for 1-3 months
- Aromatic characteristics: notes of rose, acacia, citrus, apple and peach; refined and aromatic flavour
- Serving temperature and pairings: serve at 6-8 °C with starters, fish, shellfish and cheeses
Description
What kind of wine it is
Andreola Valdobbiadene Sesto Senso Dry is a Venetian sparkling wine that embodies the essence of Conegliano Valdobbiadene Prosecco. This harmonious blend combines Glera, Bianchetta Trevigiana and Perera grapes in a fresh and refined profile. In the glass, it offers a persistent perlage and a creamy mousse, revealing distinct notes of rose, acacia, citrus, apple and peach. Its balanced flavour enhances every pairing with starters, shellfish, fish dishes and cheeses, offering its best expression when served between six and eight degrees.
Where it comes from
The grapes are grown in Valdobbiadene, encapsulating the five finest territorial expressions of the Andreola winery. The vines grow from the characteristic Rive to the extreme slopes of the Dirupo, at three hundred metres above sea level. In this environment, true heroic viticulture is practised, necessary to manage particularly steep slopes. The clay soil, characterised by a sandstone subsoil, ensures the wine's aromatic precision. Agricultural management follows strict organic and sustainable criteria, protecting the landscape and encouraging the adaptation of the vines to the territory.
How it is produced
The process begins in autumn with meticulous white vinification and gentle pressing of the bunches. Primary fermentation takes place at a controlled temperature after static decantation, in order to preserve the integrity of the aromatic profile. The prise de mousse is carried out according to the Charmat Method, through refermentation in large vessels for about forty days. The production cycle ends with a short maturation period of a few months, which helps to stabilise the creamy softness of the mousse and the overall elegance of the wine.
History and Curiosities
The “Sixth Sense” is born from the perfect union of five territorial expressions of Conegliano Valdobbiadene DOCG, cultivated through rigorous heroic viticulture on steep slopes. Founded in 1984, the family-run Andreola winery showcases in this sparkling wine the grapes from its most prized vineyards. Awarded 96 points by Luca Maroni, the wine offers an elegant and persistent perlage, enveloping the senses with a soft, creamy mousse and intense floral and fruity notes.
Awards
-
92/100
One of the most prestigious wine guides in Italy.
-
3Italian Sommelier Association (AIS) guide
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 Sesto Senso Dry |
|---|---|
| Type | White green charmat method sparkling wine dry |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 96% Glera, 2% Bianchetta trevigiana, 2% Perera |
| Country | Italy |
| Region | Veneto |
| Vendor | Andreola |
| Story | History and Curiosities The "Sixth Sense" is born from the perfect union of five territorial expressions of Conegliano Valdobbiadene DOCG, cultivated through rigorous heroic viticulture on steep slopes. Founded in 1984, the family-run Andreola winery showcases in this sparkling wine the grapes from its most prized vineyards. Awarded 96 points by Luca Maroni, the wine offers an elegant and persistent perlage, enveloping the senses with a soft, creamy mousse and intense floral and fruity notes. |
| Origin | Valdobbiadene, Veneto, Italia |
| Soil composition | Clayey with sandstone subsoil |
| Cultivation system | Modified Cappuccina |
| Plants per hectare | 3500 |
| Yield per hectare | 135 q |
| Harvest | September - October |
| Fermentation | 30-40 days |
| Production technique | Charmat method (secondary fermentation in large tanks) |
| Wine making | White vinification with gentle pressing; primary fermentation with static decantation and fermentation at controlled temperature; refermentation in large vessels using the Charmat method; prise de mousse for 30-40 days; maturation for 1-3 months. |
| Aging | Foaming: 30-40 days; ageing: 1-3 months; refermentation in large containers using the Charmat method. |
| Residual sugar | 19.0 gr/L |
| Allergens | Contains sulphites |