Col San Martino, Treviso, Italy November 2018
2018 Andreola
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Stefano Pola Owner of the Andreola Wine Estate
VALDOBBIADENE DOCG DI ANDREOLA: NEW EVERY DAY, EVERY DAY LIKE THE FIRST DAY.
Since 1984, in every working day and in every single bottle, we try to express the original characteristics of Andreola Valdobbiadene Docg: the agility and softness, the sapidity and the creamy sensation on the palate, the intense fruity aroma.
#0 | THE HEROIC IN VALDOBBIADENE | 2018 Andreola
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EDITORIAL “The Heroic Viticulture in Valdobbiadene”: why a Magazine
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TERRITORY VALDOBBIADENE The heart of Heroic Viticulture
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PRODUCTION WHAT HAPPENS IN THE CELLAR Enological know how and tradition combined with innovation
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INNOVATION 3 IS THE PERFECT NUMBER Gambero Rosso Three Glasses 2019 to Valdobbiadene DOCG Dirupo Brut
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INTERVIEWS FRANCESCO D’AGOSTINO The only way is to focus on the territory!
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EVENTS
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OUR VALDOBBIADENE DOCG
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OTHER PRODUCTS
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“The Heroic Viticulture in Valdobbiadene”: why a Magazine From the day the estate was founded way back in 1984 the primary goal has been to obtain every day a product which is really Superior, like the Valdobbiadene Docg of Andreola. However today this is not enough: it is necessary to comunicate from where the excellence and the quality are derived, to make it understood why we wanted to define Andreola’s Prosecco as “UNIQUE, HEROIC, SUPERIOR“, to explain that it is a wine derived from vineyards cultivated on steep and strenuous slopes, literally “hand made”, to transmit all the dynamism of a firm that is tirelessly projected (propelled) in the research of ever new and more efficient forms to comunicate Valdobbiadene Docg, while remaining solidly attached to its roots. All these reasons pushed us to create the magazine which you are now holding in your hands: “L’Eroica in Valdobbiadene” is not only a company magazine, it aspires to become a regular and anticipated appointment in Andreola’s world – with its territory, Valdobbiadene, with its products and with its Partners and Friends who render its existence possible, real ambassadors for Valdobbiadene in the world. Therefore why “L’Eroica in Valdobbiadene”? Because Andreola is constantly searching for more efficient methods to comunicate the values of his territory. Because “L’Eroico” is a value which cannot be transmiited only with words and products, but it also needs to inspire and arouse emotions. Because we don’t believe in a standard type of comunication nor in a product without identity. Because we want to open new roads and make innovations which serve tradition. Because we want to be even more of a point of reference for those who love to stop and taste, to listen and learn. Because reading, learning and acquiring information, can be as wonderful as tasting a wine, and at the end we enjoy doing it. Happy reading! Andrea Bianchi Marketing and Comunication consultant for Andreola
territory
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Since ancient times the manual labour of man has moulded the territory, but it was formed by the great force of Nature.
Valdobbiadene The heart of the Heroic Viticulture
50 KM FROM VENICE 100 KM FROM THE DOLOMITES 500 M MAXIMUM ALTITUDE 12.3 ° MEDIUM ANNUAL TEMPERATURE We are between the sea and the Prealps – Venice is 50kms distant and the Dolomites are about 100 kms: Valdobbiadene, this territory with a natural vocation for viticulture, is characterised by an extraordinary succession of extremely steep hills, extending from East to West, which are the result of thousands of years of geological history.
The manual labour of man has moulded the land since ancient times, but this territory has been formed by the great force of Nature: the uplifting of the sea beds and those of the lakes, which were then remodelled by the glaciers of the Dolomites, covering them in sediment.
Today the land on the steep hills is deep and made up of rocks and sand with also alot of clay. The different combinations of exposition, gradient and soil render each micro-zone unique:
The different combinations
from here come the unmistakable
of exposition, gradient
characteristics of wines like Rive
and soil render each
and Cartizze.
micro-zone unique: from here come the unmistakable characteristics of wines like Rive and Cartizze.
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For more than three centuries, Glera, the grape varietal used to produce Valdobbiadene Docg, has found it’s ideal environment here: a landscape that marches towards the horizon following the natural lines of the hills, along steep banks and slopes that require daily hard manual labour, so much so that the viticulture of this territory is defined as “heroic”.
Heroic is the work of a productive reality which has always favoured the small family business, and which over the centuries has modelled this ancient landscape, rendering it unique and from which it has obtained a wine which has conquered the world.
From a clever valorisation of the climatic characteristics – a temperate climate, frequent rains in the summer, constant ventilation and a good excursion of temperature – the most famous and sought after Spumante in the world (Charmant method) was born.
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We are between the sea and the Prealps, Venice is 50 kms and the Dolomites about 100 kms.
Since 2009 Valdobbiadene Prosecco Superiore is identified by the Denomination of Origin Controlled and Guaranteed (DOCG), the maximum level of quality in Italy: the area of production is a little patch of land which extends over only 15 municipalities and represents the heart of the Prosecco world, the apex of its piramid of quality and production.
All the Glera grapes with which Andreola produces his Spumante DOCG are cultivated in this restricted area of production, with a maximum yield permitted per hectare of 135 tons (130 for Rive and 120 for Cartizze) in order to guarantee the maintenance of balance between vineyard, soil and climate. The three types of wine produced by Andreola for his Valdobbiadene Docg are all united by the same philosophy of sweetness and richness of floral aromas: Docg, Docg Rive and Docg Superior of Cartizze.
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productio
on
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The character of the wines which we want to offer: wines which are creamy on the palate with intense, elegant aromas on the nose.
What happens in the cellar
Enological know how and tradition combine with innovation 6 VALDOBBIADENE DOCG 4 RIVE DOCG What is the secret to make a successful spumante which is appreciated all over the world, so much so that it is capable of exporting a personal style of drinking sparkling wine, which is both informal and refined? Andreola’s secret is a combination of enological knowledge and cutting edge technology, to obtain a product capable of the best expression of the special characteristics of Valdobbiadene Docg.
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Andreola’s secret is a combination of enological knowledge and cutting edge technology.
The work of the enologist, and every single passage in the production of the wine – delivering the grapes to the cellar, the press and the subsequent fermentation of the must, the spumantizzazione and finally the bottling – is all oriented towards safeguarding the freshness and the aromas.
The heart of the productive process is the cellar, which has been recently rennovated, using all the most up to date technology available for vinification.
The result can be perceived in the very first taste of every spumante produced by Andreola, that unique style which – to use the words of Stefano Pola – represents the character of the spumante that we want to propose: wines which are creamy on the palate, with intense yet elegant aromas which at the same time have very little tendency to oxidise.
In order to have a first hand experience of the secrets and the many nuances of the work in the cellar which each day render the wines of Andreola “Heroic”, it is possible to make guided tours and tastings all year round.
For information and to make a booking please write to: visit@andreola.eu.
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innovatio
on
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3 is the
perfect number
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For Andreola, three is also the number which expresses the excellence of his Valdobbiadene Docg Brut, for which Gambero Rosso awarded the prestigious “Three Glasses” 2019. An acknowledgement which goes to the “vino radice”, the first wine produced by the estate, the spumante which began a journey wa of heroic viticulture and passion for the territory way back in 1984.
Gambero Rosso Three Glasses 2019 to Valdobbiadene DOCG Dirupo Brut For this reason here at Andreola we are twice as proud of the Three Glasses Award 2019, because it is not only a particolarly prestigious award, but it has been given to the product which above all others has characterised the identity of our estate over the years.
Dirupo is in fact the first wine produced by Andreola, and its name evokes the vineyards on the steepest slopes from which we choose the grapes for this wine, together with the added value of a viticulture which has to struggle each day on the extreme gradients to give us wines like this, literally “hand made”. Peculiarity which – together with the distinct enological traits – also characterises the other version of Dirupo which we propose, the Extra Dry. We don’t consider this success a point of arrival but a starting point, a stage along the road of vocation for the territory of which we will talk to you in the pages dedicated to the interviews, here in “The Heroic in Valdobbiadene”. And, if you haven’t already done so, we invite you to sample our Dirupo, in both versions, Brut and Extra Dry, as soon as possible.
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interview
ws
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Andrea Bianchi interviews Francesco D’Agostino
Francesco D’Agostino The only way is the vocation for the territory
Francesco D’Agostino, engineer and sommelier since the middle of 1990 when he started to collaborate with Agrisole. In 1999 he founde the consumer magazine Cucina & Vini (Food and Wine) of which he became Deputy Director in 2003. In the same year, the first edition of Sparkle appeared, the guide to the best spumanti, which he still edits.Together with a group of colleagues in 2010 he founded the publishing house of Damar 2010 and he took over the magazine Cucina & Vini for which he is the managing director. This is the person we have chosen for the first of our “Interviews” and together with L’eroico in Valdobbiadene we invite you to join us.
I believe that the strength of the estate is this intense bond which Stefano wants to maintain with the territory.
Francesco has known Stefano for a very long time – Since when exactly? And so we ask you how you perceive the evolution which has inspired the firm up to now. I have known Andreola since 2002; and since then I have tasted his wines every single year! I have to say that at the beginning the firm wasn’t so “self confident”, but on the other hand none of the Denomination was: the wines didn’t have that vivaciousness that they have today. Since then I believe that Andreola’s technological evolution has been excellent: from 2005 we began to be aware of this as a reality which is constantly more important and I believe that a fundamental contribution to this fact has been the addition of Stefano Pola to the firm. What impressed you most about his method of working? In the meantime one has to say that Andreola – true to his background of a family firm – has known how to represent himself to the market with excellent products but remaining modest, not seeking attention but giving the maximum attention to what he was actually offering. I have always seen Stefano as a person who pays more attention to the essentials, that is, what he was actually putting in the bottles, rather than worrying – at least at the beginning – about how this was presented – substance rather than appearance. And we liked this very much, because there was great excitement in the world of Prosecco, so his serious approach in presenting his wines really hit the mark. He certainly wasn’t the only one, but others, already well established, had the advantage of a more historic background. His estate wasn’t yet so well established, but Stefano was taken in great consideration even by the other producers in the technical context due to the fact that he paid great attention to what he was actually bottling and to how he presented his wines. Which product has impressed you the most? Obviously, I think first of all of Cartizze, the wine to which we have given more awards in the guide “Sparkle”, statistics count! But I have had the opportunity to taste the basic wine before it becomes spumante and this made me aware that what we find in the finished product is something with a profound inheritance from the territory; in the sense that the basic wine is totally different from all the others, according to the micro – zone from which it comes: of course there are good years and years that are not
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so good, but what is so particular is that this is a wine with very marked characteristics. I believe that the strength of this estate is in fact this profound bond that Stefano wants to maintain with the territory. It seems a little crazy, but absolutely no, since the current risk in the Prosecco world is that of uniformity. Stefano, on the other hand, has the capacity to find personality and character in every mass of grapes, and I believe that time has proved him to be right: the fact that today Andreola has many different labels and all of high quality depends exactly from this capacity to draw out and express the special peculiarities of each individual territory. This is no small technical feat, which permits the handling of the “reviled” Prosecco like a great wine! So, honestly how do you foresee the future for Prosecco Superiore Docg? I honestly believe that the only solution is the opposite of this homogeneity which I was talking about before: the path to follow is the one taken by Andreola and some other producers, that is to diversify, to look for character and the real expression of every wine in every zone. This year we have noticed a general similarity in the whole Docg, a uniformity which is the opposite of what should occur, because otherwise the Docg just follows in the wake of the Doc. Whereas the added value which the historical Docg should give is in the quality of the wines, which cannot all be the same stereotypes but they should be different and have great personality. Otherwise there is a real risk of lowering the standard (setting the bar too low) and in my opinion the only way out is that taken by Andreola, that of the vocation for the territory!
Obviously, I think first of all of Cartizze, the wine to which we have given more awards in the guide “Sparkle”, statistics count!
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events
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Appointments and events with Andreola until 10 April 2019
INTERNATIONAL EVENTS
Roadshow Gambero Rosso
Gambero Rosso Three Glasses Tasting
Taipei 5/11/2018 San Pietroburgo 20/11/2018
Merano WineFestival / Biodynamica
Mexico City 11/03/2019
Merano 9-13/11/2018
Moscow 22/11/2018
Prowein
New York 01/03/2019
Düsseldorf 17-19/03/2019
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San Francisco 05/03/2019 Düsseldorf 16/03/2019 “Prowein”
AWARDS CERIMONIES AND OTHER EVENTS Gambero Rosso Three Glasses Award Cerimony 27/10/2018
Gambero Rosso Three Glasses Tasting 28/10/2018 30/10/2018 03/12/2018 21/01/2019 10/11/2018
Vinibuoni d’Italia Award Cerimony
Vitigno Italia Preview 26/11/2018 Sparkle Guide 5 Globes / Cucina e Vini – Award Cerimony Luca Maroni Guide Award Cerimony
01/12/2018 mid-January 2019 March-June 2019
Primavera del prosecco
Some information is subject to change. For detailed information about the venues and schedules for all the events please consult the web site: www.andreola.eu CONTACTS tel. 0438 989379 / 0438 989635 fax 0438 898822 mail info@andreola.eu web site www.andreola.eu OFFICE Monday-Friday 8.30-12.00 / 14.00-18.00
WINE SHOP Monday-Friday 8.30-12.00 / 14.00-18.00 Saturday 9.00-12.00 / 14.00-17.00 Every third Sunday of the months 10.00-13.00
“SPRING 2019” Every Sunday of March, April and May 10.00-13.00
our Valdobbi DOCG
biadene
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Rive Selection AREA OF ORIGIN
Valdobbiadene
MICROAREA
Col San Martino
VARIETIES
100% Glera
ALTITUDE
300 a.s.l.
TYPE OF SOIL
Clay with sandstone subsoil
GROWING METHOD
Modified “cappuccina”
PLANT DENSITY
3.500 plants per hectare
PRODUCTION PER HECTARE
130 q/ha
HARVEST PERIOD
September-October
WINEMAKING
Off skins by gentle pressing
PRIMARY FERMENTATION
Static decantation and temperature controlled fermentation
FOAMING
30-40 days
FINING
1-3 months
SPARKLING WINEMAKING METHOD
Refermentation in big tanks “Charmat Method”
ALCOHOL BY VOLUME
11,5% vol
RESIDUAL SUGAR
0 g/l
PRESSURE
5 atm
STORAGE
Bottles should be kept in a cool and dark place
Bottles should be kept in a cool and dark place ORGANOLEPTIC FEATURES PERLAGE
Fine and persistent
MOUSSE
Creamy
BOUQUET
Scents of rose, citrus fruit, acacia, peach and apple
TASTE
Extremely dry, but still velvety and round
AVAILABLE FORMATS
0,75 L – Magnum 1,5 L
26° PRIMO RIVE DI COL SAN MARTINO
“26° Primo” is a Valdobbiadene Docg with the temperament of an “Extra Brut”, born in the heart of the zone of denomination, le Rive di Col San Martino, on steep slopes of glacial origin, at an altitude comprised between 250 and 350 metres above sea level. These vineyards, the oldest of the estate, are those which give greater aromatic complexity and flavour to the spumante wines. “26° Primo” with its elegant perlage, fine and persistant, renders it an ideal wine for aperitif but it is suitable for every course, including fish. Recommended serving temperature 8-10° C.
Valdobbiadene DOCG Brut Produced and converted to sparkling wine on premise by Azienda Agricola Andreola di Stefano Pola – Col San Martino – Farra di Soligo (TV) – Italia Produced in Italy – contains sulphites
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Rive Selection AREA OF ORIGIN
Valdobbiadene
MICROAREA
Col San Martino
VARIETIES
100% Glera
ALTITUDE
240 a.s.l.
TYPE OF SOIL
Clay with sandstone subsoil
GROWING METHOD
Modified “cappuccina”
PLANT DENSITY
3.500 plants per hectare
PRODUCTION PER HECTARE
130 q/ha
HARVEST PERIOD
September-October
WINEMAKING
Off skins by gentle pressing
PRIMARY FERMENTATION
Static decantation and temperature controlled fermentation
FOAMING
30-40 days
FINING
1-3 months
SPARKLING WINEMAKING METHOD
Refermentation in big tanks “Charmat Method”
ALCOHOL BY VOLUME
11,5% vol
RESIDUAL SUGAR
7 g/l
PRESSURE
5 atm
STORAGE
Bottles should be kept in a cool and dark place
ORGANOLEPTIC FEATURES PERLAGE
Fine and persistent
MOUSSE
Creamy
BOUQUET
Delicate hints of crisp fruit, acacia and wisteria blossoms
TASTE
Dry and sapid, round and velvety
AVAILABLE FORMATS
0,75 L – Magnum 1,5 L
COL DEL FORNO
RIVE DI REFRONTOLO
Due to the soil which is principally composed of clay, “Col del Forno” is a Valdobbiadene Docg which is particularly full bodied: a spumante derived from a good temperature range and an excellent microclimate, produced exclusively from the grapes grown in the vineyards on the 4 hectares of mild slopes at 240 metres above sea level, in an area which is geologically younger at the extreme eastern end of the zone of denomination, le Rive di Refrontolo. “Col del Forno” a refined, crystal clear spumante with delicate notes of crisp fruit, acacia flowers and wisteria. On the palate it reveals an unusual elegance, always rich and engagingly seductive. A good accompaniment to all types of dishes, even fish. Recommended serving temperature 8-10° C.
Valdobbiadene DOCG Brut Produced and converted to sparkling wine on premise by Azienda Agricola Andreola di Stefano Pola – Col San Martino – Farra di Soligo (TV) – Italia Produced in Italy – contains sulphites
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Rive Selection AREA OF ORIGIN
Valdobbiadene
MICROAREA
Soligo
VARIETIES
100% Glera
ALTITUDE
500 a.s.l.
TYPE OF SOIL
Clay with sandstone subsoil
GROWING METHOD
Modified “cappuccina”
PLANT DENSITY
3.500 plants per hectare
PRODUCTION PER HECTARE
130 q/ha
HARVEST PERIOD
September-October
WINEMAKING
Off skins by gentle pressing
PRIMARY FERMENTATION
Static decantation and temperature controlled fermentation
FOAMING
30-40 days
FINING
1-3 months
SPARKLING WINEMAKING METHOD
Refermentation in big tanks “Charmat Method”
ALCOHOL BY VOLUME
11,5% vol
RESIDUAL SUGAR
14 g/l
PRESSURE
5 atm
STORAGE
Bottles should be kept in a cool and dark place
ORGANOLEPTIC FEATURES PERLAGE
Fine and persistent
MOUSSE
Creamy
BOUQUET
Scents of rose, citrus fruit, acacia, peach and apple
TASTE
Harmonious and aromatic
AVAILABLE FORMATS
0,75 L – Magnum 1,5 L
MAS DE FER
RIVE DI SOLIGO
Mas de Fer is a Valdobbiadene Docg wine which is produced exclusively from the grapes grown on the hills of “Col de Fer” and San Gallo at 500 metres above sea level in the area of the Rive di Soligo: a wine which boasts all the characteristics of the 5 hectares of vineyards found at the limit in altitude for the cultivation of Glera grapes: optimal range of temperature and air circulation which favour the the production of particularly healthy grapes with a greater concentration of aroma. “Mas de Fer”: a delicate spumante with floral and fruity notes and a fine persistant perlage. The perfect wine for an aperitif, it can also be consumed throughout a meal. Recommended serving temperature 8-10° C.
Valdobbiadene DOCG Extra Dry Produced and converted to sparkling wine on premise by Azienda Agricola Andreola di Stefano Pola – Col San Martino – Farra di Soligo (TV) – Italia Produced in Italy – contains sulphites
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Rive Selection AREA OF ORIGIN
Valdobbiadene
MICROAREA
Rolle
VARIETIES
100% Glera
ALTITUDE
300 a.s.l.
TYPE OF SOIL
Clay with sandstone subsoil
GROWING METHOD
Modified “cappuccina”
PLANT DENSITY
3.500 plants per hectare
PRODUCTION PER HECTARE
130 q/ha
HARVEST PERIOD
September-October
WINEMAKING
Off skins by gentle pressing
PRIMARY FERMENTATION
Static decantation and temperature controlled fermentation
FOAMING
30-40 days
FINING
1-3 months
SPARKLING WINEMAKING METHOD
Refermentation in big tanks “Charmat Method”
ALCOHOL BY VOLUME
11,5% vol
RESIDUAL SUGAR
24 g/l
PRESSURE
5 atm
STORAGE
Bottles should be kept in a cool and dark place
ORGANOLEPTIC FEATURES PERLAGE
Fine and persistent
MOUSSE
Creamy
BOUQUET
Scents of rose, citrus fruit, acacia, peach and apple
TASTE
Elegant and aromatic
AVAILABLE FORMATS
0,75 L – Magnum 1,5 L
VIGNE DEI PIAI RIVE DI ROLLE
The elegance, freshness and optimal acidity of “Vigne dei Piai” Valdobbiadene Docg is due to the 10 hectares of vineyards situated at altitudes varying from 350 to 450 metres above sea level, which guarantee a considerable range of temperature. This wine is fathered by the soil of glacial origin at the extreme north east of the zone of denomination, le Rive di Rolle. A spumante with an extremely fine perlage which is vivacious and persistant, intoxicating on the nose with fragrances of peach, apricot and exotic fruit, completed by a delicate floral note. Suitable for desserts without cream. Recommended serving temperature 8-10° C.
Valdobbiadene DOCG Millesimato Dry Produced and converted to sparkling wine on premise by Azienda Agricola Andreola di Stefano Pola – Col San Martino – Farra di Soligo (TV) – Italia Produced in Italy – contains sulphites
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Stefano Pola Selection AREA OF ORIGIN
Valdobbiadene
MICROAREA
Località Cartizze
VARIETIES
100% Glera
ALTITUDE
300 a.s.l.
TYPE OF SOIL
Clay with sandstone subsoil
GROWING METHOD
Modified “cappuccina”
PLANT DENSITY
3.500 plants per hectare
PRODUCTION PER HECTARE
120 q/ha
HARVEST PERIOD
September-October
WINEMAKING
Off skins by gentle pressing
PRIMARY FERMENTATION
Static decantation and temperature controlled fermentation
FOAMING
30-40 days
FINING
1-3 months
SPARKLING WINEMAKING METHOD
Refermentation in big tanks “Charmat Method”
ALCOHOL BY VOLUME
11,5% vol
RESIDUAL SUGAR
26 g/l
PRESSURE
5 atm
STORAGE
Bottles should be kept in a cool and dark place
ORGANOLEPTIC FEATURES PERLAGE
Fine and persistent
MOUSSE
Creamy
BOUQUET
Scents of rose, citrus fruit, acacia, peach and apple
TASTE
Velvety, appealing and elegant
AVAILABLE FORMATS
0,75 L
CARTIZZE
Our Cartizze, the apex of quality and a synthesis of Valdobbiadene DOCG, come from the subzone of the same name which has been part of the appellation since 1969: a “golden pentagon” formed by just a few hectares of vineyards selected for the perfect combination of a gentle microclimate and ancient terroir. Recommended serving temperature 8-10° C.
Valdobbiadene Superiore di Cartizze DOCG Dry Produced and converted to sparkling wine on premise by Azienda Agricola Andreola di Stefano Pola – Col San Martino – Farra di Soligo (TV) – Italia Produced in Italy – contains sulphites
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Stefano Pola Selection AREA OF ORIGIN
Valdobbiadene
VARIETIES
90% Glera – 5% Bianchetta – 5% Perera
ALTITUDE
300 a.s.l.
TYPE OF SOIL
Clay with sandstone subsoil
GROWING METHOD
Modified “cappuccina”
PLANT DENSITY
3.500 plants per hectare
PRODUCTION PER HECTARE
135 q/ha
HARVEST PERIOD
September-October
WINEMAKING
Off skins by gentle pressing
PRIMARY FERMENTATION
Static decantation and temperature controlled fermentation
FOAMING
30-40 days
FINING
1-3 months
SPARKLING WINEMAKING METHOD
Refermentation in big tanks “Charmat Method”
ALCOHOL BY VOLUME
11,5% vol
RESIDUAL SUGAR
10 g/l
PRESSURE
5 atm
STORAGE
Bottles should be kept in a cool and dark place
ORGANOLEPTIC FEATURES PERLAGE
Fine and persistent
MOUSSE
Creamy
BOUQUET
Scents of rose, citrus fruit, acacia, peach and apple
TASTE
Dry but still velvety
AVAILABLE FORMATS
0,375 L – 0,75 L – Magnum 1,5 L – Jeroboam 3 L
DIRUPO
Dirupo, in this Brut version, is a Valdobbiadene DOCG created from the selection of grapes from the vineyards on the steepest slopes of our estate: here we find the true spirit of “heroic viticulture” working on the most extreme hills to the produce a wine which is literally “made by hand”. Recommended serving temperature 8-10° C.
Valdobbiadene DOCG Brut Produced and converted to sparkling wine on premise by Azienda Agricola Andreola di Stefano Pola – Col San Martino – Farra di Soligo (TV) – Italia Produced in Italy – contains sulphites
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Stefano Pola Selection AREA OF ORIGIN
Valdobbiadene
VARIETIES
90% Glera – 5% Bianchetta – 5% Perera
ALTITUDE
300 a.s.l.
TYPE OF SOIL
Clay with sandstone subsoil
GROWING METHOD
Modified “cappuccina”
PLANT DENSITY
3.500 plants per hectare
PRODUCTION PER HECTARE
135 q/ha
HARVEST PERIOD
September-October
WINEMAKING
Off skins by gentle pressing
PRIMARY FERMENTATION
Static decantation and temperature controlled fermentation
FOAMING
30-40 days
FINING
1-3 months
SPARKLING WINEMAKING METHOD
Refermentation in big tanks “Charmat Method”
ALCOHOL BY VOLUME
11,5% vol
RESIDUAL SUGAR
17 g/l
PRESSURE
5 atm
STORAGE
Bottles should be kept in a cool and dark place
ORGANOLEPTIC FEATURES PERLAGE
Fine and persistent
MOUSSE
Creamy
BOUQUET
Scents of rose, citrus fruit, acacia, peach and apple
TASTE
Delicate and fruity
AVAILABLE FORMATS
0,75 L – Magnum 1,5 L – Jeroboam 3 L – Mathusalem 6 L – Salmanazar 9 L
DIRUPO
Dirupo, in this Extra Dry version, is a Valdobbiadene DOCG created from the selection of grapes from the vineyards on the steepest slopes of our estate: here we find the true spirit of “heroic viticulture” working on the most extreme hills to the produce a wine which is literally “made by hand”. Recommended serving temperature 8-10° C.
Valdobbiadene DOCG Extra Dry Produced and converted to sparkling wine on premise by Azienda Agricola Andreola di Stefano Pola – Col San Martino – Farra di Soligo (TV) – Italia Produced in Italy – contains sulphites
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Stefano Pola Selection AREA OF ORIGIN
Valdobbiadene
VARIETIES
96% Glera – 2% Bianchetta – 2% Perera
ALTITUDE
300 a.s.l.
TYPE OF SOIL
Clay with sandstone subsoil
GROWING METHOD
Modified “cappuccina”
PLANT DENSITY
3.500 plants per hectare
PRODUCTION PER HECTARE
135 q/ha
HARVEST PERIOD
September-October
WINEMAKING
Off skins by gentle pressing
PRIMARY FERMENTATION
Static decantation and temperature controlled fermentation
FOAMING
30-40 days
FINING
1-3 months
SPARKLING WINEMAKING METHOD
Refermentation in big tanks “Charmat Method”
ALCOHOL BY VOLUME
11,5% vol
RESIDUAL SUGAR
19 g/l
PRESSURE
5 atm
STORAGE
Bottles should be kept in a cool and dark place
ORGANOLEPTIC FEATURES PERLAGE
Fine and persistent
MOUSSE
Creamy
BOUQUET
Scents of rose, citrus fruit, acacia, peach and apple
TASTE
Elegant and aromatic
AVAILABLE FORMATS
0,75 L – Magnum 1,5 L – Jeroboam 3 L
SESTO SENSO
“Sesto Senso” is a blend in the real sense of the word, a spumante born from the synthesis of 5 different territorial expressions of Andreola’s Valdobbiadene DOCG, fruit of the most qualified vineyards of the estate, from the unique quality of the Rive steep slopes of Dirupo. Recommended serving temperature 8-10° C.
Valdobbiadene DOCG Dry Produced and converted to sparkling wine on premise by Azienda Agricola Andreola di Stefano Pola – Col San Martino – Farra di Soligo (TV) – Italia Produced in Italy – contains sulphites
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other products
s
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Limited Edition
Andreola meets with the history of car racing. From the collaboration with the National Car Race Course of Monza the Monza Collection wines are born: every year a bottle dedicated to a Spumante by Andreola is rendered unique by an exclusive numbered presentation box.
VÉRV LINE
Extra Dry Prosecco DOC Treviso
Brut Prosecco DOC Treviso
VARIETIES
100% Glera
100% Glera
ALTITUDE
250 a.s.l.
250 a.s.l.
TYPE OF SOIL
Clayey with sandstone subsoil
Clayey with sandstone subsoil
GROWING METHOD
Modified “cappuccina”
Modified “cappuccina”
PLANT DENSITY
3000-4.000 plants per hectare
4.000 plants per hectare
PRODUCTION PER HECTARE
180 q/ha
180 q/ha
HARVEST PERIOD
September-October
September-October
ALCOHOL BY VOLUME
11% vol
11% vol
RESIDUAL SUGAR
16 g/l
12 g/l
PRESSURE STORAGE
4,5 atm Bottles should be kept in a cool and dark place
4,5 atm Bottles should be kept in a cool and dark place
AVAILABLE FORMATS
0,75 L – Magnum 1,5 L
0,75 L – Magnum 1,5 L
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BOLLÉ LINE
Cuvée Extra Dry Vino Spumante
Cuvée Brut Vino Spumante
Rosè Extra Dry Vino Spumante
100% Glera
100% Glera
Incrocio Manzoni 13.0.25
250 – 500 a.s.l.
250 – 500 a.s.l.
150 a.s.l.
Clayey with sandstone subsoil
Clayey with sandstone subsoil
Clayey with sandstone subsoil
Modified “cappuccina”
Modified “cappuccina”
Modified “cappuccina”
3.000-4.000 plants per hectare
3.000-4.000 plants per hectare
3.000-4.000 plants per hectare
180 q/ha
180 q/ha
100 q/ha
September-October
September-October
September-October
11% vol
11% vol
12% vol
15 g/l
12 g/l
16 g/l
4,5 atm Bottles should be kept in a cool and dark place
4,5 atm Bottles should be kept in a cool and dark place
4,5 atm Bottles should be kept in a cool and dark place
0,75 L – Magnum 1,5 L
0,75 L – Magnum 1,5 L
0,75 L – Magnum 1,5 L
“L’Eroico in Valdobbiadene” Andreola Magazine November 2018 number 0 / year 1 Idea Azienda Agricola Andreola Idea from Laura Bonetti Stefano Pola Project Manager / Concept and publishing projects Andrea Bianchi Layout Headline – Rovereto (Tn) Editorial Staff Etymo Srl – Trento Photos Archivio Andreola (Arcangelo Piai, Jacopo Salvi, Francisco Marques, Francesca Gregori) Press Tipografia Esperia
Azienda Agricola Andreola di Pola Stefano Via Cavre, 19 – Col San Martino (TV) Tel. +39 0438 989379 / 0438 989635 Fax +39 0438 898822 P.IVA 03985420268 info@andreola.eu www.andreola.eu
Andreola is a member of CERVIM (centre for research, study and promotion of mountain viticulture)