Valdobbiadene Prosecco Superiore Extra Dry "Dirupo" DOCG ANDREOLA
| Sommelier score | 90/100 | 2024 |
| 3 Bicchieri gambero rosso |
|
2020 |
| 3 viti Vitae AIS |
|
2020 |
| Luca Maroni | 90/100 | 2020 |
| 4 Grappoli AIS |
|
2020 |
| Winery | ANDREOLA |
| Denomination | Prosecco Docg |
| Grapes | 90% Glera, 5% Bianchetta, 5% Perera |
| Alcohol content | 11,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | TV/11728 |
| Winery headquarter | Andreola - Ferra di Soligo (TV) - Via Cavre, 19 |
| Bottle size | Standard bottle |
| Combination | Aperitif, Warm fish appetizers, Steamed fish Hors d'oeuvres, Grilled Fish, Spaghetti with clams, Crustaceans, Sushi-sashimi, Appetizers |
| Region | Venetian (Italy) |
| Style | Light and fresh |
| Wine list | Prosecco |
A wine resulting from the wise vinification in blend of the Andreola technicians of grapes that 96% are Glera, and 2% Bianchetta, and 2% Perera. The origin is the classic one of Veneto DOCG. This prosecco comes from vineyards located in Col S. Martino, an ancient village located between Conegliano and Valdobbiadene, in the heart of the extraordinary terroir of Prosecco. Vinification after manual harvesting, the grapes are subjected to a soft pressing to extract only the must flower. The wine ferments in steel tanks at controlled temperature and always in steel tank is refermented according to the Martinotti method.
Valdobbiadene Prosecco Superiore Extra Dry "Dirupo" DOCG's features
The organoleptic examination of Andreola’s prosecco shows a straw yellow color, with a very fine perlage and soft foam. The nose expresses the quintessence of the varietal thanks to beautiful and delicate floral notes and slightly fruity. The taste has a balsamic tone also opens to a taste of undoubted elegance, complex and creamy. Balanced, it closes with a slightly almond finish.
Suggested pairings tasting this product of Andreola winery
An excellent wine as an aperitif, Andreola’s Extra Dry is Prosecco that blends beautifully with small samples of tuna sashimi. The optimal serving temperature is 12ºC.
