Andreola
Valdobbiadene Vigneto Dirupo Extra Dry
| Denomination | DOCG Conegliano Valdobbiadene Prosecco Spumante Extra Dry |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 90% Glera, 5% Bianchetta trevigiana, 5% Perera |
| Aging | Foaming: 30-40 days. Maturation: 1-3 months. Refermentation in large containers (Charmat method). Base in stainless steel tanks for at least 6 months. |
- Name: Extra Dry Valdobbiadene DOCG Sparkling Wine, Veneto
- Grape Variety: 90% Glera, 5% Bianchetta, 5% Perera
- Method: Martinotti/Charmat method in autoclave, secondary fermentation 30–40 days
- Tasting Notes: fine perlage, creamy mousse, hints of wisteria, apple, white peach and pastry
- Serving and Formats: suitable for aperitifs and desserts, available in 0.75 L and magnum 1.5 L
Description
What kind of wine it is
Dirupo Extra Dry is a sparkling wine by Andreola, an authentic expression of the Valdobbiadene region. The result of a blend of Glera, Bianchetta and Perera grapes, it offers a refined sensory profile. In the glass, it reveals a creamy mousse and a fine, persistent perlage. On the nose, it presents hints of wisteria, apple and white peach, combined with delicate pastry notes. On the palate, it is harmonious, characterised by a full and persistent sip, ideal for accompanying aperitifs or desserts.
Where it comes from
This wine originates from the hills of Valdobbiadene, a region with steep slopes designated as a UNESCO World Heritage Site. Here, Andreola practises rigorous heroic viticulture, tending vines by hand situated between two hundred and five hundred metres above sea level. The clay soils, marked by a deep sandstone subsoil, give the fruit a precise aromatic structure. The interaction between the microclimate and the land results in a clear and defined taste texture.
How it is produced
After a careful autumn harvest, the winery carries out white vinification with gentle pressing. The must ferments at a controlled temperature and the base wine rests in steel tanks for at least six months. The prise de mousse follows the Martinotti method, with a secondary fermentation in a pressurised tank lasting about forty days, carefully developing the elegance of the perlage. The Extra Dry dosage and brief final ageing enhance the overall balance of the sparkling wine.
History and Curiosities
The Dirupo Extra Dry embodies the symbol of Andreola's heroic winemaking on the hills of Valdobbiadene, a UNESCO World Heritage site. This wine, the result of manual labour on extreme slopes, enhances local tradition through a meticulous Martinotti Method. After a slow secondary fermentation and careful ageing between steel and bottle, it expresses an elegance that has earned it gold at the Mondial des Vins Extrêmes and praise from renowned critics. Also available in the captivating Magnum format, this Valdobbiadene DOCG enriches every toast with its prestige.
Awards
-
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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94/100
One of the most prestigious wine guides in Italy.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
08 - 10 °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 Vigneto Dirupo 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 | 90% Glera, 5% Bianchetta trevigiana, 5% Perera |
| Country | Italy |
| Region | Veneto |
| Vendor | Andreola |
| Story | History and Curiosities The Dirupo Extra Dry embodies the symbol of Andreola's heroic winemaking on the hills of Valdobbiadene, a UNESCO World Heritage site. This wine, the result of manual labour on extreme slopes, enhances local tradition through a meticulous Martinotti Method. After a slow secondary fermentation and careful ageing between steel and bottle, it expresses an elegance that has earned it gold at the Mondial des Vins Extrêmes and praise from renowned critics. Also available in the captivating Magnum format, this Valdobbiadene DOCG enriches every toast with its prestige. |
| Origin | Valdobbiadene |
| Soil composition | Clayey with sandstone subsoil. |
| Cultivation system | Modified Cappuccina |
| Plants per hectare | 3500 |
| Yield per hectare | 135 quintals per hectare |
| Harvest | September-October |
| Fermentation | 30-40 days |
| Production technique | Second fermentation in large autoclaves (Martinotti/Charmat method) |
| Wine making | Vinification in white with gentle pressing; static decantation and fermentation at controlled temperature; second fermentation in large vessels (Martinotti/Charmat method). |
| Aging | Foaming: 30-40 days. Maturation: 1-3 months. Refermentation in large containers (Charmat method). Base in stainless steel tanks for at least 6 months. |
| Residual sugar | 15.0 gr/L |
| Allergens | Contains sulphites |