Terroir (click here)
Dirupo Brut is a Valdobbiadene DOCG made from grapes grown in the heart of the historic Valdobbiadene DOCG zone. Because we have always believed in this territory, we have invested heavily in it, so that to create this exclusive blend we have the privilege of being able to choose from numerous vineyards within the 15 municipalities that make up our denomination.
The terrain is made up of very different conformations and layers with a variety of minerals, including calcareous marl, sandstone and conglomerate rocks, as well as more mature and deeper soil, such as, for example, Feletto. The vineyards experience these extremely variable conditions in zones going from an average elevation of approximately 200m asl to areas where the conditions for growing vines are extreme, at an elevation of 500m asl, and every single operation must be carried out by hand.
Just because such elevations create steep slopes, viticulture in these UNESCO hills is defined ‘heroic’. The vineyards on the steepest slopes require 1000 hours per hectare of strenuous manual labour over a year; mechanised means cannot be used, so the wine is literally ‘hand-made’.
Tasting notes (click here)
The union of these different situations produces wine that is complete, well-balanced and pleasant. The elegance of sandstone, the finesse of limestone and the depth of marl come together in this blend to make a wine that has become a symbol of the quality Andreola is renowned for.
The colour of Dirupo Brut is soft yellow with greenish highlights, the perlage is fine, copious and lingering and the froth creamy. The scents evoke spring blooms such as hawthorn and acacia blossoms, delicate citrus fruit and a hint of fresh fruit (green apples, peaches).
In the mouth it is generous and flavourful, energetic, but delicate and rounded. Ideal as an aperitif and with fish and white meat.
Recommended serving temperature 6-8 °C.
90% Glera, 5% Bianchetta, 5% Perera
200-500 m asl
Modified double arched cane
3,500 plants per hectare
|Production per hectare||
White soft pressed
Controlled temperature flotation and fermentation
|BASE WINE MATURATION IN STEEL||
At least 6 months
|Prise de Mousse||
‘Charmat method’ second fermentation in large containers
|AGING IN BOTTLE||
1.5 L Magnum, 3 L Jeroboam, 0,375l, 0,75 L