Andreola Valdobbiadene Dirupo Brut

Andreola Valdobbiadene Dirupo Brut captures the essence of Prosecco Superiore from some of Valdobbiadene’s steepest, most dramatic hillsides. This non-vintage sparkling wine is crafted from hand-tended vines clinging to near-vertical slopes, where every bunch is picked with meticulous care. The result is a refined, characterful Brut that balances crisp freshness with an elegant, mineral-driven depth rarely found in everyday Prosecco.

Tasting Notes
In the glass, Dirupo Brut shows a brilliant, pale straw-yellow hue with fine, persistent bubbles that form a delicate, creamy mousse. On the nose, it offers pure and inviting aromas of green apple, white pear, and citrus zest, layered with hints of acacia blossom, fresh herbs, and a subtle mineral edge. The palate is dry, lively, and precise, with a vibrant acidity that keeps the wine wonderfully refreshing. Flavours of crunchy apple, pear, and lemon are joined by nuances of white peach and a light floral note, carried on a clean, saline backbone that reflects its hillside origin. The finish is long, crisp, and finely balanced, making this an excellent aperitif and versatile partner at the table. Best enjoyed within a few years of release to savour its energy and purity.

Production
Dirupo Brut is sourced from Andreola’s steepest, terraced vineyards in the heart of Valdobbiadene DOCG, where the combination of altitude, well-drained rocky soils, and strong diurnal temperature shifts gives the grapes exceptional aromatic intensity and natural freshness. The slopes are so extreme that nearly all work in the vineyard, from pruning to harvesting, must be done by hand—an example of what is known as “heroic viticulture.” The Glera grape forms the backbone of the blend, supported by traditional local varieties Bianchetta Trevigiana and Perera for extra complexity and lift. Grapes are gently pressed and fermented at controlled temperatures to preserve delicate aromas, followed by a second fermentation in pressurised tanks (Charmat-Martinotti method) to create the fine, persistent bubbles and clean, vibrant profile typical of high-quality Valdobbiadene Prosecco Superiore.

Food & Serving
This Brut style is a natural match for light and elegant dishes: think fresh seafood (shrimp, calamari, oysters), sushi and sashimi, delicate fish crudo, or simple grilled white fish with lemon and herbs. It also pairs beautifully with vegetable tempura, light risottos, soft cheeses, and classic Italian antipasti such as prosciutto, salumi, and marinated vegetables. Serve well-chilled at 6–8°C to highlight its crispness and aromatic finesse. Decanting is not necessary; simply open and pour gently to enjoy the fine, persistent perlage at its best.

Producer
Founded in 1984, Andreola has become one of the reference producers in the Valdobbiadene Prosecco Superiore DOCG area, with a particular focus on expressing the steep, hillside vineyards that define this historic landscape. The estate has helped elevate the reputation of Valdobbiadene’s “heroic viticulture,” where manual work on vertiginous slopes results in wines of greater concentration, tension, and finesse. By combining traditional know-how with modern, quality-driven cellar practices, Andreola has earned a strong reputation both in Italy and abroad for precise, terroir-focused sparkling wines that showcase the true potential of Glera and its local companions, Bianchetta Trevigiana and Perera.

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