Valdobbiadene Prosecco Superiore Dry "Sesto Senso" DOCG ANDREOLA
| Sommelier score | 90/100 | 2024 |
| 3 viti Vitae AIS |
|
2020 |
| Luca Maroni | 91/100 | 2020 |
| Winery | ANDREOLA |
| Denomination | Prosecco Docg |
| Grapes | 96% Glera, 2% Bianchetta, 2% Perera |
| Alcohol content | 11,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | TV/11728 |
| Winery headquarter | Andreola - Ferra di Soligo (TV) - Via Cavre, 19 |
| Bottle size | Standard bottle |
| Combination | Warm fish appetizers, Smoked Fish appetizers, Pasta with tuna, Aperitif, Grilled Fish, Mussels, Crustaceans, Vegetables in batter |
| Region | Venetian (Italy) |
| Style | Light and fresh |
| Wine list | Prosecco |
This Valdobbiadene DOCG of the Andreola winery, combines tradition and innovation and brings to the attention the Sesto Senso of the winery in knowing how to combine tradition and innovation. The vinification foresees the use of 96% of Glera grapes in blend, to which is added 2% Bianchetta, and 2% of Perera. The origin of the vineyards is however included in the heart of the most famous DOCG of Veneto in the world. Born in vineyards located in Col S. Martino, an ancient village located between Conegliano and Valdobbiadene, in the heart of the extraordinary territory of Prosecco. For vinification after a soft pressing, the wine ferments in stainless steel tanks at controlled temperature and ages in bottle before being marketed.
Valdobbiadene Prosecco Superiore Dry "Sesto Senso" DOCG's features
The organoleptic examination of the wine is straw yellow, with a fine and persistent perlage. The nose expresses notes of apple, pear, peach, citrus in general. The taste is characterized by an intense olfactory profile that opens to a harmonious and elegant taste, soft and pleasant. The finish is excellent, particularly velvety.
Suggested pairings tasting this product of Andreola winery
A Spumante Dry DOCG excellent throughout the meal, goes well with tasty dishes such as goose liver pate. To try also at the end of the meal, on fruit tarts, focaccia and short pastry. The optimal serving temperature is 8ºC in a high and tapered glass.
