Andreola
Valdobbiadene Prosecco Calisir Frizzante Spago 2024
其他年份：
2023| 品名 | Conegliano Valdobbiadene Prosecco DOCG |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 11.0% 按體積 |
| 产区 | Veneto (Italy) |
| 葡萄品种 | 95% Glera, 5% Verdiso |
| 陈酿 | Foaming: 20-30 days. Maturation: 1-3 months. |
| 年份 | 2024 |
| 有机 | Sì |
| 产品名称 | Valdobbiadene Prosecco Calisir Frizzante Spago 2024 |
| 香水 | Aromas of rose, acacia, citrus, peach and apple. |
| 味道 | Delicate and fruity. |
| 搭配 | Ideal aperitif glass, it accompanies well every dish. |
| 区域 | Veneto |
| 国家 | Italy |
| 其他年份： | 2023 |
描述
A sparkling white from Veneto, 11% ABV, produced by Andreola. Blend: 95% Glera, 5% Verdiso, 2024 vintage. A sparkling Prosecco that embodies the soul of Valdobbiadene, with a history dating back to 1984. Human labor shapes the land, transforming its forms and rhythms. Since 1984, the year Nazzareno Pola founded the family winery in the heart of the Valdobbiadene DOCG production area, Andreola has been an active part of this transformation. Aromas of rose, acacia, citrus, peach, and apple. Elegant, fine, and persistent perlage. Creamy foam. Delicate and fruity on the palate.
詳細資訊
珍珠泡沫
香水
味道
服務於：
06 - 08 °C.
長壽：
03 - 05 years
搭配
- 創業年份: 1984
- 釀酒師: Mirco Balliana
- 生產的瓶子: 950.000
- 公頃: 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". 閱讀更多
| 名称 | Andreola Valdobbiadene Prosecco Calisir Frizzante Spago 2024 |
|---|---|
| 类型 | White green bubbly |
| 葡萄酒名称 | Conegliano Valdobbiadene Prosecco DOCG |
| 年份 | 2024 |
| 容量 | 0,75 l |
| 酒精度 | 11.0% 按體積 |
| 葡萄品种 | 95% Glera, 5% Verdiso |
| 国家 | Italy |
| 产地 | Veneto |
| 供应商 | Andreola |
| 产地 | Valdobbiadene |
| 气候 | Altitude: 250 m. a.s.l. |
| 土壤成分 | Clayey with sandstone subsoil. |
| 栽培系统 | Modified Cappuccina. |
| 每公顷产量 | 135 q. |
| 收获 | September-October. |
| 酿酒工艺 | In white with soft pressing. Static decanting and temperature-controlled fermentation. |
| 陈酿 | Foaming: 20-30 days. Maturation: 1-3 months. |
| 残糖 | 15.0 gr/L |