Andreola
Andreola Valdobbiadene Prosecco Superiore di Cartizze Dry 2021
其他年份：
2022| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% 按體積 |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Foaming: 30-40 days. Fining: 1-3 months. Refermentation in big tanks “Charmat Method”. |
| 其他年份： | 2022 |
描述
Our Cartizze, the apex of quality and a synthesis of Valdobbiadene DOCG, come from the subzone of the same name which has been part of the appellation since 1969: a “golden pentagon” formed by just a few hectares of vineyards selected for the perfect combination of a gentle microclimate and ancient terroir.
獎項
-
2021
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
96/100
One of the most prestigious wine guides in Italy.
-
2021
2One of the most prestigious wine guides in Italy.
-
2021
4Italian Sommelier Association (AIS) guide
詳細資訊
珍珠泡沫
香水
顏色
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
| Name | Andreola Valdobbiadene Prosecco Superiore di Cartizze Dry 2021 |
|---|---|
| Type | White green charmat method sparkling wine dry |
| Denomination | Conegliano Valdobbiadene Prosecco DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 11.5% 按體積 |
| Grape varieties | 100% Glera |
| Country | Italy |
| Region | Veneto |
| Vendor | Andreola |
| Origin | Farra di Soligo (TV) |
| Climate | Altitude: 300 m. a.s.l. |
| Soil composition | Clay with sandstone subsoil. |
| Cultivation system | Modified “cappuccina”. |
| Plants per hectare | 3500 |
| Yield per hectare | 120 q/Ha |
| Harvest | September-October |
| Wine making | Off skins by gentle pressing. Primary fermentation: Static decantation and temperature controlled fermentation. |
| Aging | Foaming: 30-40 days. Fining: 1-3 months. Refermentation in big tanks “Charmat Method”. |
| Residual sugar | 26.0 gr/L |
| Year production | 15000 瓶子 |
| Allergens | Contains sulphites |