Autentické príbehy, nadčasové témy

ANDREOLA – EVEN PROSECCO CAN BE NICE

0
ANDREOLA – EVEN PROSECCO CAN BE NICE

ALMOST EVERYBODY OLDER THAN 18 HAS MET WITH PROSECO IN HIS OR HER LIFE. EXPERIENCE THAT NEEDN’T BE ALWAYS POSITIVE BECAUSE REPUTATION OF THESE BUBBLES HAS BEEN SPOILED MY THEIR MASS, SUPERMARKET PRODUCTION. NEVERTHELESS  DEGUSTATION OF THE PURE, PREMIUM ANDREOLA PROSECCO IS AN IMPRESSIVE EXPERIENCE EVEN FOR SCEPTICS. ANDREOLA REPRESENTS A DIAMETRALLY DIFFERENT DIMENSION OF PROSECCO.

Owner and a winemaker of the Andreola Winemaking, Mr. Stefano Pola, defines his Prosecco by three words: Unico. Eroico. Superiore.  Attributes that sound strange however they clearly define his philosophy and base of his approach to a Prosecco production.

Andreola Winemaking  is located in the warped, wavy area of Conegliano-Valdobbiadene, whereby these two picturesque  villages define the qualitatively superior zone of the Prosecco production called „Superiore“. Elegant Andreola wines of this location are situated far away from banal spumante or frizzante ftom plains which are commonly associated with Prosecco and before Christmas fill the markets shelves being sold for almost dumping prices.

„Heroic“ Prosecco Andreola is worth of this characteristics – because there is hard almost completely manual work behind its quality performed at the steep hillsides (slope up to 45°), this winemaking can be ranked as mountain or hillside winemaking full of obstacles and based on respect to tradition and terroir. Thanks to that “unique” wines are produced.  

Prestigious Andreola line proudly represents its origin and roots being in the picturesque country the man has been modifying through his work for centuries. A great introduction into the world of cultivated sparkling  Andreola wines is DIRUPO Valdobbiadene Prosecco Superiore DOCG in its innovative version Brut. Its name is very symbolic and it can be translated as “cliff, steep slope”. This charming and fresh Prosecco contains, apart from the classic Glera species also 5% of  autochthone species  Bianchetta and Perera, that give him originality and fruity zip. Great aperitif, just for a garden party.

ANDREOLA can show off its unique Prosecco with magical  qualifiers like RIVE and CARTIZZE. And these represent its ultimate expression in the Prosecco world– Cartizze and Rive are just best storytellers expressing grapes ripeness, fullness of their texture, concentration of aromas, poetics of the sunny Veneto.

When „dry“ doesn’t mean „dry“. Valdobbiadene Superiore di Cartizze DOCG perches on the top of the Prosecco hierarchy. It refers to this Prosecco geographical and qualitative reference to only (!) 106 hectares of this „grand cru“ located on the hills with southern exposition (in height about 400m above the sea level).  There are more than 100 owners in this region. Pointa Cartizze is based on having more sunlight in the day and more chill in the night – grapes mature gradually, have better aromatics and achieve higher ripeness thanks to which the wine keeps its freshness and acidity.  Cartizze exists almost exclusively in the  Dry version by which the content of residual sugars in the spumante category is highest 17 – 32 g/l (by Andreola its 26g/L).  Cartizze with lower sugar content would be a sin, its wonder is in lushness, in a thorough integration of sugars and their extraordinary harmony with acids and fruitiness. It excels in the summer deserts company.

What does it mean Rive?  This term appeared on the TOP Prosseco bottles just recently. In the  Conegliano-Valdobbiadene region there are only 43 well selected, specific „Rive“ – a word which in the local dialect means vineyards located on the sloppy hillsides. In present time consumer focus just on „rive“, where specific prosecco wines with uniqueness are made – they are interpretation of the specific terroir with an unique microclimate. From the heart of Valdobbiadene, from Rive di Soligo, comes Valdobbiadene Prosecco Superiore MAS DE FER Extra Dry. Intense with prudent tones of white end exotic fruits, with a touch of jasmine and creamy bubbling. Great for aperitif as well as with desserts.

 

Words & Photos: Winetime