Valdobbiadene Col del Forno Brut

Despite its distinct personality, Andreola Valdobbiadene Col del Forno Brut proves to be versatile, pairing well with a wide range of foods, from fish and white meat to delicate cold cuts and semi-hard cheeses.

In 1984, Nazzareno Pola founded Andreola in Valdobbiadene DOCG, marking the start of a generational journey. Today, Stefano Pola continues this legacy, recognizing the DOCG as a living entity shaped by nature and human effort. Andreola excels at blending tradition and innovation, resulting in a unique wine style with a creamy palate, elegant aromas, and impeccable balance. Elegance is paramount, with the DOCG line and minimalist Rive Line packaging showcasing their commitment since 2009. They're expanding globally while maintaining their roots, venturing into foreign markets and collaborating with institutions like Monza Racetrack. The special Monza line, created in 2014, exemplifies their dedication to innovation and excellence. In conclusion, over two generations, the Pola family has transformed Valdobbiadene DOCG, skilfully merging tradition, innovation, and elegance to create exceptional wines.

Andreola Valdobbiadene Col del Forno Brut is finally allowed to age in bottles for 1-3 months.

White soft pressing is followed by flotation and fermentation at controlled temperature. Thereafter the base wine matures in stainless steel for 6 months. “Prise de mousse” of 30-40 days follows according to the Charmat method in large, pressurized tanks. Harvest takes place in September-October. Vine density: 3,500 plants per hectare. Production per hectare: 13 tons.