Andreola
Valdobbiadene Dirupo Brut
| Denomination | DOCG Conegliano Valdobbiadene Prosecco Spumante Brut |
|---|---|
| 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; basic maturation for at least 6 months in stainless steel tanks; ageing 1–3 months; refermentation in large containers (Charmat method). |
- Name and style: Valdobbiadene Prosecco Superiore DOCG Brut, dry and velvety character
- Grape variety: 90% Glera, 5% Bianchetta Trevigiana, 5% Perera; bottle size 0.75 L
- Aromas: hints of rose and acacia, citrus, peach and apple; persistent floral finish
- Perlage and mousse: fine and persistent bubbles, creamy and elegant mousse
- Production and serving: Charmat method, 6 months in steel; serve at 6-8 °C
Description
What kind of wine it is
Dirupo Brut by Andreola is a sparkling wine from Veneto, crafted from a balanced blend of Glera, Bianchetta Trevigiana and Perera grapes. This Valdobbiadene Prosecco Superiore displays a dry and harmonious style, supported by an elegant and persistent perlage. The bouquet offers floral aromas of rose, acacia and hawthorn, interwoven with notes of citrus, peach, apple, ripe pear and a delicate hint of pineapple. The use of the Charmat method enhances the vibrancy of the fruit and ensures a creamy mousse, giving the palate a rounded, velvety sip with great precision of flavour.
Where it comes from
The grapes are grown in the heart of Valdobbiadene Prosecco Superiore, the result of true heroic viticulture. The steep vineyards, cultivated by hand and benefitting from south-facing exposure between one hundred and five hundred metres above sea level, stretch between the Superiore di Cartizze and the Rive di Soligo, Refrontolo, Col San Martino and Rolle. The vines sink their roots into complex soils, characterised by clay, sandstone, calcareous marl and sand. This rich geological matrix imparts the wine with pronounced mineral freshness, elegance and a savoury, perfectly balanced flavour profile.
How it is produced
Production begins with white vinification, involving gentle pressing of the bunches and static decantation of the must. A subsequent temperature-controlled fermentation enhances the delicate primary aromas. The second fermentation takes place in steel tanks for around forty days. This is followed by maturation of at least six months and a brief final refinement. This meticulous technical process harmonises the wine’s structure, defining a balanced residual sugar and a pressure of five bar, both fundamental elements to ensure a generous and impeccably persistent sip.
History and Curiosities
In the heart of Valdobbiadene, Dirupo Brut is born from genuine heroic viticulture. On the steep hillsides situated between 100 and 500 metres, the vines are tended entirely by hand, requiring almost a thousand hours of work per hectare. From the prized grapes of Cartizze and the Rive of Soligo, Refrontolo, Col San Martino and Rolle, an exceptional Prosecco Superiore DOCG comes to life. Since 1984, Stefano Pola's company has passed down this deep dedication to the land, creating a wine of excellence widely acclaimed and awarded by international critics.
Awards
-
88/100
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.
-
92/100
One of the most prestigious wine guides in Italy.
-
2One of the most prestigious wine guides in Italy.
-
90/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
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 Dirupo Brut |
|---|---|
| Type | White green charmat method sparkling wine brut |
| 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 In the heart of Valdobbiadene, Dirupo Brut is born from genuine heroic viticulture. On the steep hillsides situated between 100 and 500 metres, the vines are tended entirely by hand, requiring almost a thousand hours of work per hectare. From the prized grapes of Cartizze and the Rive of Soligo, Refrontolo, Col San Martino and Rolle, an exceptional Prosecco Superiore DOCG comes to life. Since 1984, Stefano Pola's company has passed down this deep dedication to the land, creating a wine of excellence widely acclaimed and awarded by international critics. |
| Origin | Valdobbiadene (central area of Prosecco Superiore DOCG), with grapes from Cartizze and the hillsides of Soligo, Refrontolo, Col San Martino and Rolle |
| Soil composition | Clayey with sandstone subsoil |
| Cultivation system | Modified Cappuccina |
| Plants per hectare | 3500 plants per hectare |
| Yield per hectare | 135 quintals per hectare |
| Harvest | September–October |
| Fermentation | 30–40 giorni |
| Production technique | White vinification with soft pressing; static settling; temperature-controlled fermentation; second fermentation in large vessels using the Charmat method |
| Wine making | White vinification with gentle pressing; static decantation and fermentation at controlled temperature; sparkling process using the Charmat method (second fermentation in large tanks) for 30–40 days; base maturation for at least 6 months in stainless steel tanks; ageing for 1–3 months. |
| Aging | Foaming: 30–40 days; basic maturation for at least 6 months in stainless steel tanks; ageing 1–3 months; refermentation in large containers (Charmat method). |
| Residual sugar | 10.0 gr/L |
| Allergens | Contains sulphites |