Andreola
Andreola Valdobbiadene Prosecco Calisir Frizzante Spago 2023
Regular price
€10,50
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Indicates the price of the product before the start of the promotion
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| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 95% Glera, 5% Verdiso |
| Aging | Second fermentation: 20-30 days. Ageing: 1-3 months. |
Details
Perlage
Perfume
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 years
Pairings
Starters
Fish
Shellfish
Cheese
Producer
Andreola
From this winery
- Start up year: 1984
- Oenologist: Loris Dall'Acqua, Mirco Balliana
- Bottles produced: 950.000
- Hectares: 110
Since 1984, Andreola has been telling the story of a family and its deep connection with Valdobbiadene DOCG.
Guided by two generations, the company has successfully combined tradition and innovation, transforming the territory with passion and respect.
From vineyard care to brand image, every detail reflects the elegance and excellence of its sparkling wines, bringing Andreola’s unique style from the slopes of Valdobbiadene to international markets.
Read more
Guided by two generations, the company has successfully combined tradition and innovation, transforming the territory with passion and respect.
From vineyard care to brand image, every detail reflects the elegance and excellence of its sparkling wines, bringing Andreola’s unique style from the slopes of Valdobbiadene to international markets.
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 decantation and fermentation at controlled temperature. |
| Aging | Second fermentation: 20-30 days. Ageing: 1-3 months. |
| Residual sugar | 15.0 gr/L |
| Allergens | Contains sulphites |