The Prosecco Dirupo Valdobbiadene Extra Dry di Andreola is born from Glera grapes (90%) with the addition of Bianchetta (5%) and Perera (5%). The reference vineyards are located at an altitude between 200 and 500 meters above sea level. The harvest took place between September and October with a yield of approximately 135 quintals per hectare. During the white vinification, the alcoholic fermentation took place at a controlled temperature and was followed by a refining of 6 months in stainless steel. The sparkling process occurred according to the Charmat Method in autoclave, extending for a period of 30-40 days. The residual sugar content is 15 grams/liter.

PROSECCO DIRUPO EXTRA DRY ANDREOLA: TASTING

The Prosecco Dirupo Valdobbiadene Extra Dry di Andreola presents itself in the glass with a straw yellow color with greenish reflections enlivened by a fine perlage. On the nose, it expresses aromas of pear, apple, and white peach combined with floral hints of wisteria and subtle pastry notes. The sip is fresh, creamy, and persistent supported by a good minerality. Excellent as an aperitif, it pairs well with fresh cheeses and vegetarian dishes as well as delicate seafood dishes, especially those based on shellfish.