Andreola
Asolo Prosecco Superiore Akelum Extra Dry
| Denomination | DOCG Colli Asolani Prosecco Spumante Superiore Extra Dry |
|---|---|
| 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. |
- Name: Asolo Prosecco Superiore DOCG Extra Dry, Veneto (Treviso)
- Grape variety and alcohol content: 100% Glera, 11.5% vol., 0.75 l bottle
- Production: Charmat method for 30-40 days, matured in stainless steel for 6 months
- Aromatic profile: notes of rose, acacia, citrus and peach. Fine and creamy perlage
- Pairings: serve at 6-8 °C. Ideal as an aperitif, with starters and fish
Description
What kind of wine it is
Andreola Akelum Asolo Prosecco Superiore Extra Dry is a white sparkling wine from Veneto made from Glera grapes. This expression of Asolo Prosecco Superiore offers a harmonious style, perfectly balanced by a residual sugar content of 15 g/L. The sparkling process in a pressurised tank gives the structure a fine and creamy perlage, which is notably persistent. The aromatic bouquet reveals floral notes of rose and acacia, followed by green apple, citrus and peach. On the palate, it displays a fresh and savoury profile, velvety and pleasantly intense.
Where it comes from
This Asolo Prosecco Superiore originates from the areas between Montello and the Asolo Hills, in the province of Treviso. The vines thrive at an altitude between 100 and 300 metres, set on south-facing slopes that naturally shelter them from the cold north-easterly winds. The area enjoys a temperate climate, characterised by a significant temperature range between day and night. The roots penetrate red clay and sandy marl resting on conglomerate formations. The presence of karst phenomena aids natural drainage and enriches the soils, giving the grapes the distinctive mineral content that defines the wine's savouriness.
How it is produced
Harvesting takes place between September and October, followed by a gentle pressing of the grapes. After static decantation, fermentation continues at a controlled temperature in stainless steel tanks, where the base wine rests for about six months. The secondary fermentation follows the Charmat Method in a pressurised tank for 30-40 days, developing a tactile and elegant effervescence. After this stage, a brief ageing period of 1-3 months consolidates the wine's balance, fully preserving its aromatic delicacy and fresh profile.
History and Curiosities
Since 1984, Andreola has enhanced the Veneto region as a living entity to be protected; initially led by the founder Nazzareno and today by Stefano Pola, the winery interprets its soul with passion. The name of this Asolo Prosecco DOCG originates from the Latin term Acelum, a tribute to the hilly nature of the historic Rocca d’Asolo. Through this Extra Dry sparkling wine, awarded 90 points by James Suckling and 91 by the Falstaff Trophy, the Pola family expresses the most authentic essence of the Asolo Hills.
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 Asolo Prosecco Superiore Akelum Extra Dry |
|---|---|
| Type | White charmat method sparkling wine extra dry |
| Denomination | Asolo 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 Since 1984, Andreola has enhanced the Veneto region as a living entity to be protected; initially led by the founder Nazzareno and today by Stefano Pola, the winery interprets its soul with passion. The name of this Asolo Prosecco DOCG originates from the Latin term Acelum, a tribute to the hilly nature of the historic Rocca d’Asolo. Through this Extra Dry sparkling wine, awarded 90 points by James Suckling and 91 by the Falstaff Trophy, the Pola family expresses the most authentic essence of the Asolo Hills. |
| Origin | Montello and Asolo hills, province of Treviso (Veneto, Italy) |
| Climate | Mild springs, warm (but not scorching) summers and mild autumns; south-facing exposure and the shape of the land protect from cold north-easterly winds; average summer temperature 22.6 °C; warm and dry autumns with a significant temperature difference between day and night. |
| Soil composition | Clayey with sandstone subsoil |
| Cultivation system | Modified Cappuccina |
| Plants per hectare | 3,500 plants per hectare |
| Yield per hectare | 13,500 kg per hectare |
| Harvest | September-October |
| Fermentation | 30-40 giorni |
| Production technique | Charmat method |
| Wine making | In white with gentle pressing. Static decantation and fermentation at controlled temperature. Second fermentation using the Charmat method (in large closed vessels). |
| Aging | Secondary fermentation: 30-40 days. Maturation: 1-3 months. |
| Residual sugar | 15.0 gr/L |
| Allergens | Contains sulphites |