This "Dirupo" Prosecco Brut is a blend of 90% Glera (formerly the grape called Prosecco), 5% Bianchetta and 5% Perera (both indigneous varietals to the area.) It is a more delicate style Prosecco with a touch off-dry level of sweetness, but not sweet like the Extra Dry bottling. The wine is fruity and bright and well balanced. A perfect way to get the evening going.
Andreoloa was founded in 1984 by Nazareno Pola and his son, Stefano, who runs the company today. They own 28 hectares of vines planted primarily to Glera with smaller amounts of indigenous varietals, Bianchetta, Perera and Verdiso. Their vineyard is planted on the hills of the hamlet, Col San Martino, in the province of Treviso and thus falls under the classification of "mountain" or "heroic" Prosecco, due to the steepness of the terrain (which at certain pitches exceeds 45 degrees) and the heroic work it takes to cultivate the vines. Since they only make their wine from their own estate fruit they could be considered a Grower Producer, as is more increasingly common in Champagne. The Polas have always farmed their vines sustainably and endeavor to make their wine as naturally as possible, using very low doses of sulphur.