Prosecco di Valdobbiadene Superiore Extra Dry 'Dirupo' Magnum Andreola

Prosecco di Valdobbiadene Superiore Extra Dry 'Dirupo' is a nimble, floral interpretation that comes from a selection of grapes from the steepest vineyards owned by the Veneto-based Andreola winery, hence the name 'Dirupo'. The plants rooted on these hillsides, as steep as they are suited, can be tended exclusively by hand through laborious operations that are the basis of the area's heroic viticulture. In 2010 Andreola became the first Valdobbiadene producer registered with CERVIM, an international body established in 1987 with the aim of safeguarding and promoting heroic mountain viticulture.

Andreola Prosecco di Valdobbiadene Superiore Extra Dry 'Dirupo' is made from a blend of Glera (90 percent), Bianchetta (5 percent) and Perera (5 percent), vines grown at an altitude of 300 meters on clayey soils with sandstone subsoil. After manual harvesting, the grapes are vinified in white through soft pressing, followed by static decantation and temperature-controlled alcoholic fermentation in steel tanks. Refermentation takes place in autoclaves according to the Charmat or Martinotti method and lasts for 30-40 days, followed by a maturation period of 1-3 months before bottling under isobaric conditions.

Andreola's Extra Dry Prosecco di Valdobbiadene Superiore 'Dirupo' is straw yellow in colour with a very delicate effervescence. The nose expresses varietal aromas of wisteria, acacia, apple, peach and citrus combined with notes of pear, fern and almond. Pleasant, fresh and balanced taste, characterized by a complex and creamy, slightly sweet development. A rich and generous Prosecco Extra Dry, to be enjoyed as an aperitif or at the end of a meal in combination with medium-aged cheeses.