Andreola
Valdobbiadene Rive di Soligo Mas de Fer Extra Dry
| Denomination | DOCG Conegliano Valdobbiadene Spumante |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Second fermentation for 30–40 days in a pressurised tank (Charmat/Martinotti method) in large steel containers; maturation in steel for at least 6 months followed by further maturation in bottle for 1–3 months. |
- DOCG Designation: Valdobbiadene Rive di Soligo Extra Dry made exclusively from Glera grapes
- Heroic viticulture: steep vineyards between 300 and 500 metres, harvested and processed by hand
- Martinotti Method: secondary fermentation for 30-40 days in stainless steel at controlled temperature
- Tasting notes: white flowers, citrus fruits and green apple; fine perlage and creamy mousse
- Pairings: ideal with aperitifs, fish, fresh cheeses and spicy oriental dishes
Description
What kind of wine it is
Mas de Fer by Andreola is an elegant Valdobbiadene Rive di Soligo Extra Dry, a pure expression of Glera grapes. Produced through re-fermentation in large steel tanks according to the Martinotti method, it stands out for its fresh profile and slender structure. On the palate, it reveals a well-balanced harmony, enhanced by a fine and persistent perlage and an enveloping mousse. The bouquet recalls notes of white flowers, citrus fruits and crisp green apple, offering a clean and harmonious finish.
Where it comes from
The grapes grow on the steep hills of Col de Fer and San Gallo, in the heart of Valdobbiadene in the Farra di Soligo area. The vineyards are situated between three hundred and five hundred metres above sea level and require rigorous heroic viticulture, carried out entirely by hand. The clay and limestone soils, characterised by a deep sandstone subsoil, impart a pronounced minerality to the wine. This unique environment, shaped by the valleys of the Soligo river, translates into a tense and elegant profile in the glass.
How it is produced
Production begins with a manual harvest, followed by gentle pressing and white vinification at a controlled temperature. The prise de mousse in large steel tanks lasts about forty days, preserving the integrity of the varietal aromas. After resting in steel for at least six months, a brief final maturation stabilises the wine's characteristics. Thanks to a soft residual sugar, it offers a crisp and dynamic sip, perfect paired with fresh cheeses, seafood dishes and specialities from spicy oriental cuisine.
History and Curiosities
Andreola's Mas de Fer is a Valdobbiadene DOCG Rive di Soligo that embodies true heroic viticulture. Produced from grapes meticulously hand-harvested at high altitude on the steep hills of Col de Fer and San Gallo, a UNESCO World Heritage Site, this Extra Dry sparkling wine reflects a profound connection with its land. The artisanal production imparts a fresh aromatic profile, enriched with floral notes and a fine, persistent perlage. An excellence that celebrates Italian winemaking tradition, capable of bringing its prestige even to the famous podiums of the Monza racetrack.
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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95/100
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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89/100
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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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 Rive di Soligo Mas de Fer Extra Dry |
|---|---|
| Type | White green charmat method sparkling wine extra dry |
| 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 Andreola's Mas de Fer is a Valdobbiadene DOCG Rive di Soligo that embodies true heroic viticulture. Produced from grapes meticulously hand-harvested at high altitude on the steep hills of Col de Fer and San Gallo, a UNESCO World Heritage Site, this Extra Dry sparkling wine reflects a profound connection with its land. The artisanal production imparts a fresh aromatic profile, enriched with floral notes and a fine, persistent perlage. An excellence that celebrates Italian winemaking tradition, capable of bringing its prestige even to the famous podiums of the Monza racetrack. |
| Origin | Colline di Col de Fer e San Gallo a Valdobbiadene, Farra di Soligo (TV) |
| Soil composition | Clayey with sandstone subsoil |
| Cultivation system | Modified Cappuccina |
| Plants per hectare | 3,500 plants per hectare |
| Yield per hectare | 130 quintals per hectare |
| Harvest | September-October |
| Fermentation temperature | Controlled temperature |
| Fermentation | 30–40 days |
| Production technique | Charmat (Martinotti) method in autoclave; manual harvest and heroic viticulture |
| Wine making | Manual harvest between September and October; white vinification with gentle pressing, static decantation/flotation and fermentation at controlled temperature; secondary fermentation for 30–40 days in autoclave using the Charmat (Martinotti) method in large steel tanks; ageing for 1–3 months in bottle. |
| Aging | Second fermentation for 30–40 days in a pressurised tank (Charmat/Martinotti method) in large steel containers; maturation in steel for at least 6 months followed by further maturation in bottle for 1–3 months. |
| Residual sugar | 14.0 gr/L |
| Allergens | Contains sulphites |