Prosecco di Valdobbiadene Superiore Extra Dry 'Dirupo' Andreola

Andreola's Prosecco di Valdobbiadene Superiore Extra Dry 'Dirupo' was born in Col San Martino in the province of Treviso. The winery was founded in 1984 by Nazzareno Pola who decided to indulge his passion for the world of wine, working the lands of the Valdobbiadene DOCG with awareness and attention to detail. The business was taken over a few years later by Nazzareno's son Stefano, who is convinced that only by combining traditional methods and modern technology is it possible to enhance the value of raw materials and pass on an efficient working method to future generations. In 2009 Stefano launched the Docg line with a new design for the bottles and the company brand, together with a revision of the packaging material and style. Today, the winery is known internationally for its high quality products.

The Gelra, Bianchetta and Perera grapes of Andreola's Prosecco di Valdobbiadene Superiore Extra Dry "Dirupo" are cultivated respecting the natural phases of growth and development, giving them the opportunity to express their intrinsic characteristics for a refined and elegant final product. Viticulture can be defined as heroic, since every activity in the vineyard is carried out manually and the vines rise on steep hillsides, the result of the action of ancient glaciers. The exposure is to the south, a position that guarantees excellent sunshine for complete ripening of the grapes at harvest time; the soil is sandy and with a consistent presence of clay for wines with a strong character. Once the grapes are harvested between the end of September and the beginning of October, white vinification takes place in the cellar with soft pressing; it re-ferments in the bottle according to the Martinotti Method and matures on the lees for about 3 months.

The colour of Andreola's Prosecco di Valdobbiadene Superiore Extra Dry "Dirupo" is a straw yellow with intense reflections and an elegant, fine and delicately persistent perlage. The nose has hints of hawthorn, acacia flowers, white-fleshed fruit such as apple and pear, and light citrus notes on the finish. The palate is firm, delicate and creamy with a good persistence that entices glass after glass. In pairing it is recommended with raw fish tartare dishes, sushi and sashimi, crustaceans and shellfish; also interesting with fried seafood and fresh cow's milk cheeses. Excellent for pleasant aperitifs by the sea in front of summer sunsets to enjoy genuine and authentic flavours in the glass.