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Prosecco in Valdobbiadene www.andreola.euTRANSCRIPT
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Prosecco in Valdobbiadene
www.andreola.eu
![Page 2: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/2.jpg)
Prosecco in Valdobbiadene
www.andreola.eu
transforming its contours and rhythms.
Since 1984, in the heart of the production zone of Valdobbiadene Prosecco Superiore Docg,
Andreola has been part of this transformation.
Today we are increasingly aware that the best way to protect a territory is to fully understand
the fact that our products are living things: the result of vineyard evolution, its adaptation to
the terrain and climate, of mostly manual work and “heroic” viticulture.
Man’s work shapes the territory,
![Page 3: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/3.jpg)
Prosecco in Valdobbiadene
www.andreola.eu
transforming its contours and rhythms.
Since 1984, in the heart of the production zone of Valdobbiadene Prosecco Superiore Docg,
Andreola has been part of this transformation.
Today we are increasingly aware that the best way to protect a territory is to fully understand
the fact that our products are living things: the result of vineyard evolution, its adaptation to
the terrain and climate, of mostly manual work and “heroic” viticulture.
Man’s work shapes the territory,
![Page 4: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/4.jpg)
ValdobbiadeneThe land and history of Prosecco Superiore Docg
Prosecco in Valdobbiadene
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ValdobbiadeneThe land and history of Prosecco Superiore Docg
Prosecco in Valdobbiadene
![Page 6: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/6.jpg)
to the green hills of Col S. Martino in the The good balance of the chemical-physical
heart of the production zone of components of the soil, and in particular the
Valdobbiadene Prosecco Superiore Docg. microclimate, characterized by an extreme
The history of Andreola begins and unfolds temperature range and constant humidity,
here, intertwined with the land and the contribute to distinguishing the fruit of the
history of Prosecco. vineyards in the area by its phenol
components and above all by its complex
The geographical heart of Valdobbiadene aromas.
Prosecco Superiore Docg lies between the two
municipalities of Conegliano and This typical geographical feature is found in
Valdobbiadene. Here we find a landscape of Andreola wines: a top quality Prosecco that
rare beauty, featuring gentle hills owes everything to respect for and exaltation
embroidered with irregular vines that follow of its territorial origins.
its contours.
The glaciers that slid down from the
Dolomites in primordial times – carving out a
route that later became the bed of the river
Piave – are the origins of the physical
configuration of the territory today: the result
is terrain that has absorbed valuable elements
from the process of erosion, and today we find
these in our vines.
Prosecco in Valdobbiadene
Welcome
![Page 7: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/7.jpg)
to the green hills of Col S. Martino in the The good balance of the chemical-physical
heart of the production zone of components of the soil, and in particular the
Valdobbiadene Prosecco Superiore Docg. microclimate, characterized by an extreme
The history of Andreola begins and unfolds temperature range and constant humidity,
here, intertwined with the land and the contribute to distinguishing the fruit of the
history of Prosecco. vineyards in the area by its phenol
components and above all by its complex
The geographical heart of Valdobbiadene aromas.
Prosecco Superiore Docg lies between the two
municipalities of Conegliano and This typical geographical feature is found in
Valdobbiadene. Here we find a landscape of Andreola wines: a top quality Prosecco that
rare beauty, featuring gentle hills owes everything to respect for and exaltation
embroidered with irregular vines that follow of its territorial origins.
its contours.
The glaciers that slid down from the
Dolomites in primordial times – carving out a
route that later became the bed of the river
Piave – are the origins of the physical
configuration of the territory today: the result
is terrain that has absorbed valuable elements
from the process of erosion, and today we find
these in our vines.
Prosecco in Valdobbiadene
Welcome
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HISTORYA family, a passion for vines and wine
Prosecco in Valdobbiadene
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HISTORYA family, a passion for vines and wine
Prosecco in Valdobbiadene
![Page 10: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/10.jpg)
and wine has always distinguished Andreola: Today Stefano Pola adopts the same
the family estate was founded in 1984 by philosophy as his father in managing the
Nazzareno Pola, who still deals with his estate. A change that has led Andreola to fully
production from the vineyard to the winery, understand the “character” of Valdobbiadene
cleverly combining ancient methods and Prosecco Superiore Docg, the evolution of a
modern technologies, passion and reasoning. variety and its adaptability to the territory
and climate, providing the customer with a
top quality wine controlled throughout all the
stages of its production.
Prosecco in Valdobbiadene
A passion for vines
![Page 11: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/11.jpg)
and wine has always distinguished Andreola: Today Stefano Pola adopts the same
the family estate was founded in 1984 by philosophy as his father in managing the
Nazzareno Pola, who still deals with his estate. A change that has led Andreola to fully
production from the vineyard to the winery, understand the “character” of Valdobbiadene
cleverly combining ancient methods and Prosecco Superiore Docg, the evolution of a
modern technologies, passion and reasoning. variety and its adaptability to the territory
and climate, providing the customer with a
top quality wine controlled throughout all the
stages of its production.
Prosecco in Valdobbiadene
A passion for vines
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THE ESTATEInnovation that respects the territory
Prosecco in Valdobbiadene
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THE ESTATEInnovation that respects the territory
Prosecco in Valdobbiadene
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of vineyards, in the area where Valdobbiadene undertaken by the company – in both
Prosecco Superiore Docg is produced. technological innovation and knowledge of
vines and the product – to ensure that the
Here only Glera grapes are grown, together wines from the estate express the typical
with a small number of indigenous varieties features of the territory in which
such as Verdiso, Perera and Bianchetta. Valdobbiadene Prosecco Superiore Docg has
its origins.
These grapes - “close” to Prosecco since
ancient times – are used in minimum You are welcome to pay us a visit and taste
quantities for vinification and maturation of our wines: you will acquire valuable
the wine, contributing typical features and knowledge and understand all the stages of
authenticity. the production process for Valdobbiadene
Prosecco Superiore Docg, from the vineyard to
Valdobbiadene is the key word for Andreola’s the winery, and become aware of the close
production and philosophy: it indicates the connection between wine and the terrain in
continuous research and improvement which it generates.
Prosecco in Valdobbiadene
Andreola owns 30 hectares
![Page 15: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/15.jpg)
of vineyards, in the area where Valdobbiadene undertaken by the company – in both
Prosecco Superiore Docg is produced. technological innovation and knowledge of
vines and the product – to ensure that the
Here only Glera grapes are grown, together wines from the estate express the typical
with a small number of indigenous varieties features of the territory in which
such as Verdiso, Perera and Bianchetta. Valdobbiadene Prosecco Superiore Docg has
its origins.
These grapes - “close” to Prosecco since
ancient times – are used in minimum You are welcome to pay us a visit and taste
quantities for vinification and maturation of our wines: you will acquire valuable
the wine, contributing typical features and knowledge and understand all the stages of
authenticity. the production process for Valdobbiadene
Prosecco Superiore Docg, from the vineyard to
Valdobbiadene is the key word for Andreola’s the winery, and become aware of the close
production and philosophy: it indicates the connection between wine and the terrain in
continuous research and improvement which it generates.
Prosecco in Valdobbiadene
Andreola owns 30 hectares
![Page 16: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/16.jpg)
Prosecco in Valdobbiadene
BY ANDREOLA
PROSECCO SUPERIORE
enominazione di Origine Controllata e GarantitaD
A heroic Prosecco, a mountain Prosecco
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Prosecco in Valdobbiadene
BY ANDREOLA
PROSECCO SUPERIORE
enominazione di Origine Controllata e GarantitaD
A heroic Prosecco, a mountain Prosecco
![Page 18: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/18.jpg)
surrounding Col S. Martino – from which Andreola wishes to make this aspect one of its
Andreola produces Valdobbiadene Prosecco strong points, and in 2010 was the first and
Superiore Docg – come within the only producer of Prosecco to join CERVIM –
classification of “mountain” or “heroic” the Centre for Research, Environmental
viticulture due to the steepness of the slopes Sustainability and Advancement of Mountain
(which at times exceeds 45 degrees). Viticulture. It also supports the promotion of
mountain culture in many of its corporate
In effect even today we can describe as heroic communications.
the prevalently manual work necessary to
grow these vines: here mechanical and
technological innovation helps only partially;
it is simply a passion for the territory and
wine, and the hard labour of grape vine
farmers, that makes it possible to maintain an
environment with such delicate equilibrium.
Prosecco in Valdobbiadene
The varieties grown in the hills
![Page 19: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/19.jpg)
surrounding Col S. Martino – from which Andreola wishes to make this aspect one of its
Andreola produces Valdobbiadene Prosecco strong points, and in 2010 was the first and
Superiore Docg – come within the only producer of Prosecco to join CERVIM –
classification of “mountain” or “heroic” the Centre for Research, Environmental
viticulture due to the steepness of the slopes Sustainability and Advancement of Mountain
(which at times exceeds 45 degrees). Viticulture. It also supports the promotion of
mountain culture in many of its corporate
In effect even today we can describe as heroic communications.
the prevalently manual work necessary to
grow these vines: here mechanical and
technological innovation helps only partially;
it is simply a passion for the territory and
wine, and the hard labour of grape vine
farmers, that makes it possible to maintain an
environment with such delicate equilibrium.
Prosecco in Valdobbiadene
The varieties grown in the hills
![Page 20: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/20.jpg)
Prosecco in Valdobbiadene
Docg LineStefano Pola Selection
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Prosecco in Valdobbiadene
Docg LineStefano Pola Selection
![Page 22: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/22.jpg)
An elegant sparkling wine featuring a fine
perlage, from the renowned Cartizze area.
Agreeable, with a pleasantly fruity aroma,
goes well with all desserts.
Best served at 10-12 °C.
enominazione di Origine Controllata e GarantitaDDRY
SUPERIORE DI CARTIZZE
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
Residual sugar 26 g/l
Available formats 0,75 l and Magnum 1,5 l
Prosecco in Valdobbiadene
PRODUCED AND CONVERTED TO SPARKLING WINE ON PREMISE BY AZIENDA AGRICOLA ANDREOLA DI STEFANO POLACOL SAN MARTINO - FARRA DI SOLIGO (TV) - ITALIAWWW.ANDREOLA.EU
11,5% vol750 mlPRODUCED IN ITALYCONTAINS SULPHITES
Docg LineStefano Pola Selection
![Page 23: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/23.jpg)
An elegant sparkling wine featuring a fine
perlage, from the renowned Cartizze area.
Agreeable, with a pleasantly fruity aroma,
goes well with all desserts.
Best served at 10-12 °C.
enominazione di Origine Controllata e GarantitaDDRY
SUPERIORE DI CARTIZZE
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
Residual sugar 26 g/l
Available formats 0,75 l and Magnum 1,5 l
Prosecco in Valdobbiadene
PRODUCED AND CONVERTED TO SPARKLING WINE ON PREMISE BY AZIENDA AGRICOLA ANDREOLA DI STEFANO POLACOL SAN MARTINO - FARRA DI SOLIGO (TV) - ITALIAWWW.ANDREOLA.EU
11,5% vol750 mlPRODUCED IN ITALYCONTAINS SULPHITES
Docg LineStefano Pola Selection
![Page 24: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/24.jpg)
A Prosecco Superiore with an innovative
formula featuring 3% Chardonnay grapes
that give this sparkling wine an “extra brut”
disposition with an elegant lingering fine
perlage. Ideal for entrees and suitable
throughout the meal, including fish dishes.
Best served at 10-12 °C.
26esimo I°
Varieties 97% Glera - 3% Chardonnay
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
Residual sugar 5 g/l
Available formats 0,75 l and Magnum 1,5 l
11,5% vol750 mlPRODUCED IN ITALYCONTAINS SULPHITES
Prosecco in Valdobbiadene
PROSECCO SUPERIORE
enominazione di Origine Controllata e GarantitaDBRUTPRODUCED AND CONVERTED TO SPARKLING WINE ON PREMISE BY AZIENDA AGRICOLA ANDREOLA DI STEFANO POLACOL SAN MARTINO - FARRA DI SOLIGO (TV) - ITALIAWWW.ANDREOLA.EU
Docg LineStefano Pola Selection
![Page 25: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/25.jpg)
A Prosecco Superiore with an innovative
formula featuring 3% Chardonnay grapes
that give this sparkling wine an “extra brut”
disposition with an elegant lingering fine
perlage. Ideal for entrees and suitable
throughout the meal, including fish dishes.
Best served at 10-12 °C.
26esimo I°
Varieties 97% Glera - 3% Chardonnay
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
Residual sugar 5 g/l
Available formats 0,75 l and Magnum 1,5 l
11,5% vol750 mlPRODUCED IN ITALYCONTAINS SULPHITES
Prosecco in Valdobbiadene
PROSECCO SUPERIORE
enominazione di Origine Controllata e GarantitaDBRUTPRODUCED AND CONVERTED TO SPARKLING WINE ON PREMISE BY AZIENDA AGRICOLA ANDREOLA DI STEFANO POLACOL SAN MARTINO - FARRA DI SOLIGO (TV) - ITALIAWWW.ANDREOLA.EU
Docg LineStefano Pola Selection
![Page 26: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/26.jpg)
Extremely fine perlage, persistent
and vivacious, with a heady perfume
incorporating fragrances of peach, apricot
and exotic fruit, completed by a very delicate
floral scent.
Best served at 10-12 °C.
Millesimato
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 135 q/ha
Residual sugar 24 g/l
Available formats 0,75 l and Magnum 1,5 l
Prosecco in Valdobbiadene
PROSECCO SUPERIORE
11% vol750 mlPRODUCED IN ITALYCONTAINS SULPHITES
enominazione di Origine Controllata e GarantitaDMILLESIMATO - DRYPRODUCED AND CONVERTED TO SPARKLING WINE ON PREMISE BY AZIENDA AGRICOLA ANDREOLA DI STEFANO POLACOL SAN MARTINO - FARRA DI SOLIGO (TV) - ITALIAWWW.ANDREOLA.EU
Docg LineStefano Pola Selection
![Page 27: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/27.jpg)
Extremely fine perlage, persistent
and vivacious, with a heady perfume
incorporating fragrances of peach, apricot
and exotic fruit, completed by a very delicate
floral scent.
Best served at 10-12 °C.
Millesimato
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 135 q/ha
Residual sugar 24 g/l
Available formats 0,75 l and Magnum 1,5 l
Prosecco in Valdobbiadene
PROSECCO SUPERIORE
11% vol750 mlPRODUCED IN ITALYCONTAINS SULPHITES
enominazione di Origine Controllata e GarantitaDMILLESIMATO - DRYPRODUCED AND CONVERTED TO SPARKLING WINE ON PREMISE BY AZIENDA AGRICOLA ANDREOLA DI STEFANO POLACOL SAN MARTINO - FARRA DI SOLIGO (TV) - ITALIAWWW.ANDREOLA.EU
Docg LineStefano Pola Selection
![Page 28: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/28.jpg)
Delicate, floral and fruity with an elegant
lingering fine perlage.
Ideal as an aperitif, excellent with entrees,
it goes well with all dishes, including fish.
Best served at 10-12 °C.
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
Residual sugar 10 g/l
Available formats 0,75 l and Magnum 1,5 l
Prosecco in Valdobbiadene
PROSECCO SUPERIORE
11% vol750 mlPRODUCED IN ITALYCONTAINS SULPHITES
enominazione di Origine Controllata e GarantitaDBRUTPRODUCED AND CONVERTED TO SPARKLING WINE ON PREMISE BY AZIENDA AGRICOLA ANDREOLA DI STEFANO POLACOL SAN MARTINO - FARRA DI SOLIGO (TV) - ITALIAWWW.ANDREOLA.EU
Dirupo
Docg LineStefano Pola Selection
![Page 29: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/29.jpg)
Delicate, floral and fruity with an elegant
lingering fine perlage.
Ideal as an aperitif, excellent with entrees,
it goes well with all dishes, including fish.
Best served at 10-12 °C.
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
Residual sugar 10 g/l
Available formats 0,75 l and Magnum 1,5 l
Prosecco in Valdobbiadene
PROSECCO SUPERIORE
11% vol750 mlPRODUCED IN ITALYCONTAINS SULPHITES
enominazione di Origine Controllata e GarantitaDBRUTPRODUCED AND CONVERTED TO SPARKLING WINE ON PREMISE BY AZIENDA AGRICOLA ANDREOLA DI STEFANO POLACOL SAN MARTINO - FARRA DI SOLIGO (TV) - ITALIAWWW.ANDREOLA.EU
Dirupo
Docg LineStefano Pola Selection
![Page 30: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/30.jpg)
Delicate, floral and fruity with an elegant
lingering fine perlage. Ideal as an aperitif
and lovely throughout the meal, including
dessert, thanks to its soft flavour.
Best served at 10-12 °C.
Dirupo
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
Residual sugar 17 g/l
Available formats 0,75 l and Magnum 1,5 l
Prosecco in Valdobbiadene
PROSECCO SUPERIORE
11% vol750 mlPRODUCED IN ITALYCONTAINS SULPHITES
enominazione di Origine Controllata e GarantitaDEXTRA DRYPRODUCED AND CONVERTED TO SPARKLING WINE ON PREMISE BY AZIENDA AGRICOLA ANDREOLA DI STEFANO POLACOL SAN MARTINO - FARRA DI SOLIGO (TV) - ITALIAWWW.ANDREOLA.EU
Docg LineStefano Pola Selection
![Page 31: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/31.jpg)
Delicate, floral and fruity with an elegant
lingering fine perlage. Ideal as an aperitif
and lovely throughout the meal, including
dessert, thanks to its soft flavour.
Best served at 10-12 °C.
Dirupo
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
Residual sugar 17 g/l
Available formats 0,75 l and Magnum 1,5 l
Prosecco in Valdobbiadene
PROSECCO SUPERIORE
11% vol750 mlPRODUCED IN ITALYCONTAINS SULPHITES
enominazione di Origine Controllata e GarantitaDEXTRA DRYPRODUCED AND CONVERTED TO SPARKLING WINE ON PREMISE BY AZIENDA AGRICOLA ANDREOLA DI STEFANO POLACOL SAN MARTINO - FARRA DI SOLIGO (TV) - ITALIAWWW.ANDREOLA.EU
Docg LineStefano Pola Selection
![Page 32: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/32.jpg)
In the area of Valdobbiadene Prosecco
Superiore DOCG, from the hills of Col de Fer
and San Gallo at 400 metres above sea level,
comes a selected cru named “Más de Fer”
which makes a delicate wine with a floral
fruity flavour and a fine lingering perlage.
Ideal as an aperitif, it goes well with all
dishes and is excellent with dessert.
Serve at 10-12°C.
Varieties 100% Glera
Altitude 400 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
Residual sugar 14 g/l
Available formats 0,75 L
Prosecco in Valdobbiadene
PROSECCO SUPERIORE
enominazione di Origine Controllata e GarantitaDEXTRA DRY CRUPRODUCED AND CONVERTED TO SPARKLING WINE ON PREMISE BY AZIENDA AGRICOLA ANDREOLA DI STEFANO POLACOL SAN MARTINO - FARRA DI SOLIGO (TV) - ITALIAWWW.ANDREOLA.EU
Más de Fer
Docg LineStefano Pola Selection
11,5% vol750 mlPRODUCED IN ITALYCONTAINS SULPHITES
![Page 33: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/33.jpg)
In the area of Valdobbiadene Prosecco
Superiore DOCG, from the hills of Col de Fer
and San Gallo at 400 metres above sea level,
comes a selected cru named “Más de Fer”
which makes a delicate wine with a floral
fruity flavour and a fine lingering perlage.
Ideal as an aperitif, it goes well with all
dishes and is excellent with dessert.
Serve at 10-12°C.
Varieties 100% Glera
Altitude 400 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
Residual sugar 14 g/l
Available formats 0,75 L
Prosecco in Valdobbiadene
PROSECCO SUPERIORE
enominazione di Origine Controllata e GarantitaDEXTRA DRY CRUPRODUCED AND CONVERTED TO SPARKLING WINE ON PREMISE BY AZIENDA AGRICOLA ANDREOLA DI STEFANO POLACOL SAN MARTINO - FARRA DI SOLIGO (TV) - ITALIAWWW.ANDREOLA.EU
Más de Fer
Docg LineStefano Pola Selection
11,5% vol750 mlPRODUCED IN ITALYCONTAINS SULPHITES
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A sweet wine made from dried grapes
selected from our own vineyards.
Scents and flavours of dried meadow flowers,
honey, apricot and candied lime.
Delicious with herbal cheeses and plain
pastries.
Best served at 10-12 °C.
PensieriGLERA DEI COLLI TREVIGIANI
Varieties 100% Glera
Altitude 350 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
Available formats 0,50 l
Prosecco in Valdobbiadene
14% vol500 mlPRODUCED IN ITALYCONTAINS SULPHITES
Indicazione Geografica Tipica
VINO PASSITOPRODUCED AND BOTTLEDBY AZIENDA AGRICOLA ANDREOLA DI STEFANO POLACOL SAN MARTINO - FARRA DI SOLIGO (TV) - ITALIAWWW.ANDREOLA.EU
Docg LineStefano Pola Selection
![Page 35: DocumentEN](https://reader036.vdocument.in/reader036/viewer/2022062521/568c4de61a28ab4916a5c92c/html5/thumbnails/35.jpg)
A sweet wine made from dried grapes
selected from our own vineyards.
Scents and flavours of dried meadow flowers,
honey, apricot and candied lime.
Delicious with herbal cheeses and plain
pastries.
Best served at 10-12 °C.
PensieriGLERA DEI COLLI TREVIGIANI
Varieties 100% Glera
Altitude 350 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
Available formats 0,50 l
Prosecco in Valdobbiadene
14% vol500 mlPRODUCED IN ITALYCONTAINS SULPHITES
Indicazione Geografica Tipica
VINO PASSITOPRODUCED AND BOTTLEDBY AZIENDA AGRICOLA ANDREOLA DI STEFANO POLACOL SAN MARTINO - FARRA DI SOLIGO (TV) - ITALIAWWW.ANDREOLA.EU
Docg LineStefano Pola Selection
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Prosecco in Valdobbiadene
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Prosecco in Valdobbiadene
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Prosecco in Valdobbiadene
enominazione di Origine ControllataD
PROSECCO EXTRA DRY
Verv
TREVISO
enominazione di Origine ControllataD
PROSECCO BRUT
Verv
TREVISO
CUVÉE EXTRA DRY
V.S.A.Q.
Bollé
CUVÉE ROSÉ EXTRA DRY
DEI COLLI TREVIGIANI
Verdiso
Indicazione Geografica Tipicaenominazione di Origine ControllataD
PROSECCO
Romit
TREVISO
DEI COLLI TREVIGIANI
Verdiso
VINO FRIZZANTE
Indicazione Geografica Tipicaenominazione di Origine ControllataD
PROSECCO
Casilir
TREVISO
ACQUAVITE DI PROSECCO
DirupoValboneRISERVA
VINO ROSSOAFFINATO IN BARRIQUE
CABERNET DEI COLLI TREVIGIANI
Indicazione Geografica Tipica
Valbone
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Prosecco in Valdobbiadene
enominazione di Origine ControllataD
PROSECCO EXTRA DRY
Verv
TREVISO
enominazione di Origine ControllataD
PROSECCO BRUT
Verv
TREVISO
CUVÉE EXTRA DRY
V.S.A.Q.
Bollé
CUVÉE ROSÉ EXTRA DRY
DEI COLLI TREVIGIANI
Verdiso
Indicazione Geografica Tipicaenominazione di Origine ControllataD
PROSECCO
Romit
TREVISO
DEI COLLI TREVIGIANI
Verdiso
VINO FRIZZANTE
Indicazione Geografica Tipicaenominazione di Origine ControllataD
PROSECCO
Casilir
TREVISO
ACQUAVITE DI PROSECCO
DirupoValboneRISERVA
VINO ROSSOAFFINATO IN BARRIQUE
CABERNET DEI COLLI TREVIGIANI
Indicazione Geografica Tipica
Valbone
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Az. Agr. Andreoladi Stefano Pola
Via Cal Longa, 5231010 Farra di Soligo (TV)
Tel. +39 0438 989379Fax +39 0438 898822
Prosecco in Valdobbiadene
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1 april 2010from this date the Denominazione d'Origine Controllata e Garantita is the highest expression of the territory of Valdobbiadene Prosecco Superiore.
Andreola has been interpreting it since 1984, following a tradition of grape-vine growing that due to the steepness of the slopes and need for prevalently manual labour is considered part of so-called “heroic” or mountain viticulture.
BY ANDREOLAA heroic Prosecco, a mountain Prosecco
PROSECCO SUPERIORE
enominazione di Origine Controllata e GarantitaD
VALDOBBIADENE