Andreola
Valdobbiadene Prosecco Rive di Refrontolo Col del Forno Brut
| Denomination | DOCG Conegliano Valdobbiadene Prosecco Spumante Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Secondary fermentation: 30–40 days. Maturation: 1–3 months. |
- DOCG Origin: Rive di Refrontolo, Valdobbiadene (Veneto), Col del Forno
- Grape variety and alcohol content: Glera with Bianchetta and Perera; dry Brut, 11.5% vol
- Aromatic notes: green apple, pear, white peach and flowers; long mineral finish
- Perlage: fine and creamy, persistent; silky, fresh and well-balanced on the palate
- Vinification: gentle pressing, steel and Martinotti method; secondary fermentation 30–40 g
Description
What kind of wine it is
Andreola Valdobbiadene Prosecco Rive di Refrontolo Col del Forno Brut is a sparkling wine that fully expresses the essence of Conegliano Valdobbiadene Prosecco Superiore. Made from a blend of grapes including Glera, Bianchetta and Perera, it stands out for its clear aromas of green apple, pear, hawthorn and white peach. On the palate it is dry, characterised by a creamy and persistent perlage. The sip evolves towards a long, mineral finish, enhanced by a delicate bitter note. Its lively freshness makes it perfect for pairing with shellfish dishes, white meats and semi-hard cheeses.
Where it comes from
Produced by the Andreola winery, this wine originates in the heart of Veneto, in the specific subzone of Rive di Refrontolo. The Col del Forno vineyard is a natural amphitheatre situated at around 250 metres above sea level, where the steep slopes require heroic viticulture. The area's microclimate is influenced by the temperature range between the sea and the Dolomites, which is essential for the aromatic concentration of the grapes. The clay soils with a sandstone subsoil give the sip a deep mineral imprint and remarkable structure, distinguishing this sparkling wine within its category.
How it is produced
The manual harvesting of the grapes precedes white vinification with gentle pressing and static decantation, processes aimed at preserving the integrity of the aromas. Fermentation takes place in stainless steel tanks at a controlled temperature, followed by the prise de mousse in autoclave for about forty days according to the Charmat method. A short ageing period at the end allows the organoleptic profile to harmonise, resulting in an elegant Brut that celebrates the identity of the terroir, while maintaining the fragrance and crispness of the fruit.
History and Curiosities
Founded in 1984, the Andreola winery celebrates heroic viticulture through its cru Col del Forno: a natural amphitheatre of four hectares, nestled in the Rive di Refrontolo, whose steep slopes demand meticulous manual labour. Under the expert guidance of oenologist Mirco Balliana, a careful secondary fermentation in autoclave results in a limited and award-winning production, already honoured with the Tre Bicchieri from Gambero Rosso. The result is a sparkling wine with artisanal charm, a precious rarity that encapsulates all the excellence of Valdobbiadene DOCG.
Awards
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90/100
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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92/100
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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88/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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2One of the most prestigious wine guides in Italy.
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92/100
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 Prosecco Rive di Refrontolo Col del Forno 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 | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Andreola |
| Story | History and Curiosities Founded in 1984, the Andreola winery celebrates heroic viticulture through its cru Col del Forno: a natural amphitheatre of four hectares, nestled in the Rive di Refrontolo, whose steep slopes demand meticulous manual labour. Under the expert guidance of oenologist Mirco Balliana, a careful secondary fermentation in autoclave results in a limited and award-winning production, already honoured with the Tre Bicchieri from Gambero Rosso. The result is a sparkling wine with artisanal charm, a precious rarity that encapsulates all the excellence of Valdobbiadene DOCG. |
| Origin | Refrontolo (TV), Veneto, Italia |
| Climate | Hilly microclimate with constant ventilation and wide temperature range |
| Soil composition | Clayey with a sandstone subsoil. |
| Cultivation system | Modified Cappuccina |
| Plants per hectare | 3500 |
| Yield per hectare | 130 q |
| Harvest | September–October |
| Fermentation | 30–40 days |
| Production technique | Vinification in white with gentle pressing; sparkling wine production using the Charmat method in autoclave (stainless steel tanks) |
| Wine making | White vinification with soft pressing, static decantation and temperature-controlled fermentation in stainless steel; sparkling wine production in large stainless steel tanks using the Charmat method (secondary fermentation 30–40 days) and ageing for 1–3 months. |
| Aging | Secondary fermentation: 30–40 days. Maturation: 1–3 months. |
| Residual sugar | 7.0 gr/L |
| Allergens | Contains sulphites |