Description
The Prosecco Mas de Fer is a ValdobbiadeneDOCG that is produced exclusively in the Col de Fer and San Gallo hills in Valdobbiadene on the land of Andreola. In the 5 hectares of vineyards at the highest altitude for grape cultivation, it produces literally “handmade” wines. Viticulture is also done entirely manually, defined as “heroic” by Pola, the company’s founder. Andreola’s primary objective is Create a 100% affinity with Valdobbiadene, starting with a thorough understanding of the characteristics of the original vines, its great adaptability and treating it not only as a product but as something alive that also represents the soul of the company. Awareness and protection of the territory have persisted for generations, the result is a corporate success that has led Andreola to expand into international markets and collaborations, among which the famous Monza racetrack stands out.
In one of the so-called “heroic” areas Valdobbiadene, precisely because of the steep slopes, Andreola Prosecco Mas De Fer Extra Dry is produced. Produced only from Glera grapes, grown in the clayey soil with sandstone subsoil in Farra di Soligo, included in 2019 in the UNESCO list of Valdobbiadene DOCG cultivation areas, and characterized by the 5 valleys created by the Soligo river torrent. After the manual harvest which takes place between September and October, static decantation and the first fermentation take place, followed by the secondary fermentation which lasts 30-40 days using the Charmat method in large steel containers. Before being sold, it ages for 1 to 3 months in the bottle to stabilize and obtain a delicate sparkling wine with a creamy foam and aromatic flavor.
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