Andreola
Valdobbiadene Prosecco Superiore di Cartizze Dry
Other years:
2022| Denomination | DOCG Conegliano Valdobbiadene Superiore di Cartizze Spumante |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Glera |
| Aging | Aged in steel for at least 6 months and in bottle for 1–3 months; secondary fermentation lasts 30–40 days. |
| Other years | 2022 |
- Name and area: Valdobbiadene DOCG Cartizze Alto, Veneto, Farra di Soligo area
- Grape variety: Pure Glera from vineyards at 300 metres on marl, sandy and clay soils
- Production: Martinotti Method, refermentation for 30-40 days, 6 months in steel
- Tasting notes: hints of rose and acacia, citrus, peach and apple; velvety and harmonious taste
- Pairings: fine and creamy perlage; suitable for desserts; available in 0.75 l or 3 l cases
Description
What kind of wine it is
Andreola Valdobbiadene Prosecco Superiore di Cartizze Dry is a sparkling wine from Veneto made from Glera grapes, with an elegant and pleasantly smooth profile. In the glass, it displays a bright straw-yellow colour and a fine, creamy perlage. The nose is rich with floral scents of rose and acacia, intertwined with fruity notes of peach, pear, apple and apricot, complemented by a fresh citrus touch. On the palate, it is velvety and enveloping, showing a harmonious balance that makes it the ideal pairing for desserts.
Where it comes from
The grapes come from Cartizze Alto, an area of absolute excellence within the Valdobbiadene region. The vineyards, cultivated using the modified cappuccina system, are located three hundred metres above sea level in Farra di Soligo, where they benefit from a mild climate and optimal exposure. The vines sink their roots into marly and sandy soil, enriched with clay and an underlying layer of sandstone. These pedoclimatic characteristics give the wine intense aromatic finesse and great smoothness on the palate.
How it is produced
After the harvest between September and October, the white vinification begins with a gentle pressing. The clarified must ferments at a controlled temperature and the base matures in steel for at least six months. The secondary fermentation takes place according to the Martinotti Method in large containers for about forty days, resulting in the Dry type. A final rest in the bottle, lasting one to three months, fixes and stabilises the aromas, ensuring a clean and persistent sip.
History and Curiosities
Founded in 1984 by Nazzareno Pola, the family-run Andreola company masterfully interprets the territory of Valdobbiadene DOCG. This outstanding sparkling wine is born in the renowned “golden pentagon” of Cartizze, the most prestigious subzone established in 1969, where the mild microclimate and vines grown on ancient soils produce grapes of extraordinary quality. A symbol of harmony between man and land, this label is celebrated by critics, boasting 96 points from Luca Maroni in the Yearbook of the Best Wines.
Awards
-
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
92/100
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.
-
96/100
One of the most prestigious wine guides in Italy.
-
89/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
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:
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 Valdobbiadene Prosecco Superiore di Cartizze Dry |
|---|---|
| Type | White green charmat method sparkling wine dry |
| Denomination | Conegliano Valdobbiadene 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 Founded in 1984 by Nazzareno Pola, the family-run Andreola company masterfully interprets the territory of Valdobbiadene DOCG. This outstanding sparkling wine is born in the renowned "golden pentagon" of Cartizze, the most prestigious subzone established in 1969, where the mild microclimate and vines grown on ancient soils produce grapes of extraordinary quality. A symbol of harmony between man and land, this label is celebrated by critics, boasting 96 points from Luca Maroni in the Yearbook of the Best Wines. |
| Origin | Farra di Soligo (TV) |
| Climate | Mild climate |
| Soil composition | Clayey with sandstone subsoil. |
| Cultivation system | Modified Cappuccina |
| Plants per hectare | 3,500 plants per hectare |
| Yield per hectare | 120 quintals per hectare |
| Harvest | September-October |
| Fermentation | 30–40 days |
| Production technique | Metodo Charmat (Martinotti) |
| Wine making | White vinification with gentle pressing. Primary fermentation: static decantation and fermentation at controlled temperature. Secondary fermentation in large containers (Martinotti/Charmat method). Foaming period 30–40 days. Maturation in stainless steel for at least 6 months and in bottle for 1–3 months. |
| Aging | Aged in steel for at least 6 months and in bottle for 1–3 months; secondary fermentation lasts 30–40 days. |
| Residual sugar | 26.0 gr/L |
| Allergens | Contains sulphites |