Andreola
Valdobbiadene 26 Primo Rive di Col San Martino Extra Brut
| Denomination | DOCG Conegliano Valdobbiadene Spumante |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Secondary fermentation in autoclave for about 30–40 days; ageing on the lees for 1–3 months in stainless steel. |
- DOCG Origin: Valdobbiadene Rive di Col San Martino, Veneto, heroic viticulture on steep slopes
- Grapes and style: 100% Glera, Extra Brut with a very dry, rounded and velvety palate
- Charmat Method: refermentation in autoclave for 30–40 days, ageing on the lees for 1–3 months
- Aromas: hints of rose and acacia, citrus, peach and green apple, with intense white flowers
- Pairings and serving: ideal with aperitifs, starters, cured meats, cheeses, raw or grilled fish; serve at 6–8°C
Description
What kind of wine it is
The 26 Primo Rive di Col San Martino Extra Brut by Andreola is a refined expression of Valdobbiadene Prosecco Superiore. Made exclusively from Glera grapes, it follows the Charmat method, which ensures a fine perlage and persistent mousse. The aromatic bouquet releases elegant floral notes of rose and acacia, accompanied by hints of peach and green apple. On the palate, the Extra Brut style offers a dry and velvety sip, characterised by a pleasant savouriness and a pronounced mineral finish.
Where it comes from
This sparkling wine originates in Veneto, at the heart of the renowned Rive di Col San Martino subzone. Here, Andreola practises heroic viticulture, working manually on vineyards situated at around three hundred metres above sea level on particularly steep slopes. The clay soil, enriched with sandstone and limestone components, gives the grapes marked tension and clarity. Careful vineyard management protects these historic vines, faithfully reflecting in the glass the authentic character of the hilly terroir.
How it is produced
Production begins with gentle pressing of the grapes and fermentation at a controlled temperature. The secondary fermentation takes place in a pressurised tank, allowing the development of lively, vibrant bubbles. This is followed by a period of ageing in stainless steel on the lees, lasting between one and three months, which is essential for defining the structure without compromising its lightness. This process gives the wine a silky texture and impeccable aromatic balance, preserving its freshness and long persistence.
History and Curiosities
Founded in 1984 by Nazzareno Pola, Andreola embodies the most authentic spirit of Valdobbiadene. The “26° Primo” is born on the steep Rive of Col San Martino, a symbol of heroic viticulture where historic vines are tended by hand on precipitous slopes. This philosophy combines family tradition with sustainable practices to protect the land. The excellence of this Prosecco Superiore DOCG Extra Brut is celebrated internationally, boasting prestigious awards and outstanding scores from experts such as Falstaff and Vinous.
Awards
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4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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91/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
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90/100
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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93/100
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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93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
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 26 Primo Rive di Col San Martino Extra Brut |
|---|---|
| Type | White green charmat method sparkling wine extra brut |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Andreola |
| Story | History and Curiosities Founded in 1984 by Nazzareno Pola, Andreola embodies the most authentic spirit of Valdobbiadene. The "26° Primo" is born on the steep Rive of Col San Martino, a symbol of heroic viticulture where historic vines are tended by hand on precipitous slopes. This philosophy combines family tradition with sustainable practices to protect the land. The excellence of this Prosecco Superiore DOCG Extra Brut is celebrated internationally, boasting prestigious awards and outstanding scores from experts such as Falstaff and Vinous. |
| Origin | Valdobbiadene - Col San Martino (TV) |
| Soil composition | Clayey with sandstone subsoil. |
| Cultivation system | Modified Cappuccina (Guyot variant) |
| Plants per hectare | 3500 |
| Yield per hectare | Approximately 130 quintals per hectare |
| Harvest | September-October |
| Fermentation | Approximately 30–40 days |
| Production technique | Charmat method |
| Wine making | White vinification with gentle pressing, static decantation and fermentation at controlled temperature; secondary fermentation in autoclave using the Charmat method (refermentation in large vessels) for about 30–40 days, followed by ageing on the lees for 1–3 months in stainless steel. |
| Aging | Secondary fermentation in autoclave for about 30–40 days; ageing on the lees for 1–3 months in stainless steel. |
| Allergens | Contains sulphites |