Andreola 26° Primo Valdobbiadene Prosecco Superiore DOCG Extra Brut 0.75L
Glera · Valdobbiadene
Andreola 26° Primo Valdobbiadene Prosecco Superiore DOCG Extra Brut 0.75L
by Andreola·Italy
★ Falstaff Prosecco Trophy 2026 — 94/100
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За виното
Виното
- Grape Glera
- Alcohol11.5%
- Serve at 6–8 °C
Profile
Profile derived from the producer’s description.
Tasting
- Colour
- Pale yellow with greenish glints and fine, persistent perlage.
- Nose
- Peach, wisteria, white flowers and green apple.
- Palate
- Decisive, complex and elegant, with pronounced salinity and a vertical structure.
Origin
- Winery
- Andreola
- Country
- Italy
- Region
- Valdobbiadene
- Appellation
- Valdobbiadene Prosecco Superiore DOCG Rive di Col San Martino Extra Brut
- Soil
- Limestone conglomerates at 300–500 m altitude in Col San Martino (Farra di Soligo); thin soils on the steep ridges, calcareous marls in the lower parts.
- Ageing
- 100% Glera from the single Rive di Col San Martino vineyard. White vinification with gentle pressing and flotation, at least 6 months of controlled fermentation in steel; secondary fermentation by the Martinotti (Charmat) method for 30–40 days in autoclave and a further 1–3 months in bottle. Residual sugar 0 g/l — Extra Brut. Pressure 5 atm.
Pairs with
- Aperitif
- Prosciutto
- Cheese
- Fish
- Seafood
- Risotto
Accolades
Falstaff Prosecco Trophy 2026 — 94/100
- Master, The Prosecco Masters 2026 (2025 vintage)
- Gold Medal, MUNDUS VINI Spring Tasting 2026
- Gold Medal, Concorso Enologico Internazionale Città del Vino 2026
- Silver Medal, Decanter World Wine Awards 2026
Producer’s description
Single vineyard Rive di Col San Martino. "Rive" is the designation for Prosecco from a single vineyard with mandatory hand harvesting — the strictest category in Valdobbiadene after Cartizze. 100% Glera from steep limestone slopes at 300–500 m altitude.
Pale yellow with greenish reflections and a fine, persistent perlage. On the nose — peach, wisteria, white flowers and green apple. On the palate it is assertive, complex and elegant, with pronounced salinity and a vertical structure.
Extra Brut with 0 g/l residual sugar — the driest category for Prosecco. Martinotti method: 30–40 days of second fermentation in an autoclave and a further 1–3 months in bottle. 11.5% alc., pressure 5 atm.
94/100 — Falstaff Prosecco Trophy 2026. Master at The Prosecco Masters 2026, gold medal at the MUNDUS VINI Spring Tasting 2026 and gold medal at the Concorso Enologico Internazionale Città del Vino 2026.
Serve at 6–8 °C. Excellent as an aperitif and with prosciutto, young cheeses, fish, seafood and risotto.
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