The Prosecco XXIII Ai Boschi Valdobbiadene Brut di Andreola was obtained with 97% Glera and 3% Verdiso grapes grown in the territory of San Pietro di Feletto in the province of Treviso. The reference vineyard, grown in organic regime, is characterized by a predominantly clayey soil; the altitude is about 250 meters above sea level. After the white vinification, which included alcoholic fermentation at controlled temperature, the base wine was aged for 12 months in stainless steel. The sparkling process took place in autoclave according to the rules of the Charmat Method, lasting for 60-80 days. The residual sugar content is 6 grams per liter.

PROSECCO XIII AI BOSCHI VALDOBBIADENE BRUT ANDREOLA: TASTING

The XIII Ai Boschi Valdobbiadene Brut by Andreola reveals itself with a straw yellow color and greenish reflections, enhanced by an elegant perlage. On the nose, it releases aromas of currant and ripe yellow fruit, followed by hints of spring flowers, citrus, and hints of bread crust. On the palate, it is full and creamy with excellent mineral freshness. Ideal as an aperitif, it pairs well with cheeses, vegetarian dishes, as well as light dishes based on white fish, mollusks, and shellfish.