Andreola Valdobbiadene 26 Primo Rive di Col San Martino Extra Brut

Andreola Valdobbiadene 26 Primo Rive di Col San Martino Extra Brut is a refined expression of Prosecco Superiore from some of the steepest, most prized hillsides in Valdobbiadene. Crafted in an Extra Brut style, it highlights purity, minerality and precision rather than overt sweetness. Sourced from the oldest vineyards on the estate, this cuvée captures the full character of the historic Rive di Col San Martino slope, where glacial soils and altitude naturally shape a wine of lift and complexity.

Tasting Notes
In the glass, 26 Primo shows a bright, pale straw colour with delicate, persistent bubbles forming a fine and continuous perlage. The nose is vibrant and layered, with notes of crisp green apple, pear and white peach, alongside hints of white flowers, citrus zest, fresh almond and a subtle mineral tone that speaks of its hillside origins. On the palate, the Extra Brut dosage brings a taut, dry profile that feels racy yet elegant. Expect flavours of Granny Smith apple, lemon and lime, crunchy pear and a touch of stone fruit, framed by a saline, almost chalky minerality. The mousse is creamy but finely textured, giving a precise, linear mouthfeel and a long, clean finish with a faint herbal and floral echo. As a non-vintage spumante built on freshness, it is best enjoyed within 2–4 years of purchase, though the wine’s structure and acidity allow it to hold its vibrancy for a few more years under good cellaring conditions.

Production
The grapes for 26 Primo come from the Rive di Col San Martino, one of the most dramatic subzones of Valdobbiadene, with very steep, terraced slopes of glacial and morainic origin at 250–350 metres above sea level. These older vines, rooted in poor, well-drained soils, naturally give lower yields and greater aromatic concentration. Harvesting is done by hand due to the steepness of the hillsides, ensuring careful selection of perfectly ripe, healthy grapes. In the cellar, the base wine is vinified in temperature-controlled stainless steel to preserve delicacy and freshness, followed by secondary fermentation using the Martinotti/Charmat method in pressurised tanks. The Extra Brut dosage is kept low, allowing the terroir-driven acidity, minerality and subtle complexity from the old vines to take centre stage.

Food & Serving
This Extra Brut Prosecco Superiore is an excellent choice as an aperitif, but it truly shines at the table. Pair it with oysters, prawns, scallops, sushi and sashimi, or delicate white fish dishes to echo its saline edge. It also works beautifully with lightly fried seafood, tempura, vegetable fritto misto, fresh goat cheese, prosciutto crudo and simple pasta with clams or herbs. Serve well-chilled at 6–8°C. Decanting is not necessary; simply open the bottle a few minutes before serving to allow the aromas to unfold while the bubbles are still lively.

Producer
Andreola is a respected family-run producer based in the heart of the Valdobbiadene Prosecco Superiore DOCG, with a particular focus on the demanding, steep hillside vineyards known as Rive. Since its founding in the late 20th century, the estate has specialised in expressing the nuances of individual slopes and altitudes, moving Prosecco firmly into the realm of terroir-driven sparkling wine. Andreola has been instrumental in showcasing the quality potential of Valdobbiadene, particularly through bottlings like 26 Primo from Rive di Col San Martino, and is recognised for meticulous vineyard management, sensitive use of modern technology and a consistently high standard across its range.

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