Andreola Valdobbiadene Prosecco Superiore di Cartizze Dry

Andreola Valdobbiadene Prosecco Superiore di Cartizze Dry represents the pinnacle of Prosecco, sourced from the most prized hill in the entire Valdobbiadene DOCG. Coming from the tiny Cartizze subzone – often called the “golden pentagon” – this wine showcases the perfect marriage of ancient, steep-slope terroir and a gentle, ventilated microclimate. Elegant, finely textured and subtly sweet, it’s crafted for those moments when only the top expression of Prosecco will do.

Tasting Notes
In the glass, this Cartizze Prosecco shines a bright, pale straw yellow with fine, persistent bubbles forming a delicate mousse. On the nose, it offers an expressive bouquet of ripe pear, white peach, Golden Delicious apple and citrus blossom, layered with hints of acacia, almond, and a touch of pastry and mineral tones. The palate is silky and caressing, with the classic Cartizze richness balanced by vibrant acidity. Flavours of juicy stone fruit, candied citrus, pear and a whisper of tropical fruit unfold alongside floral and honeyed notes. The “Dry” style means a touch of residual sugar, giving a round, creamy mouthfeel without ever feeling heavy or cloying. The finish is long, clean and subtly mineral, making it as refreshing as it is indulgent. Best enjoyed within 2–3 years of release to capture its brightest aromatics and finest mousse.

Production
The grapes for this wine come exclusively from the Cartizze hill in Valdobbiadene, a steep, south-facing amphitheatre of ancient soils composed of marl, sandstone and glacial deposits. This unique terroir, combined with significant day–night temperature shifts and constant breezes, promotes slow, even ripening and exceptional aromatic intensity in the Glera grape. The vineyards are typically worked by hand due to the steep slopes, and harvest is carried out manually to ensure only perfectly ripe, healthy bunches are selected. After gentle pressing, the must is fermented at controlled low temperatures in stainless steel to preserve freshness and aromatics. The second fermentation takes place using the Martinotti/Charmat method in pressurised tanks, carefully managed to achieve an ultra-fine, persistent perlage and the signature balance of fruit, sweetness and acidity that defines top Cartizze.

Food & Serving
This Cartizze is a natural match for refined appetizers and delicate desserts. Pair it with prosciutto crudo and melon, tempura-style seafood, oysters, sushi, or soft, mild cheeses. Its subtle sweetness also makes it superb with fruit tarts, panettone, almond biscuits, or light pastries. Serve well chilled at 6–8°C (43–46°F). Decanting is not necessary; simply open just before serving, allowing a couple of minutes in the glass for the aromas to open up fully.

Producer
Founded in 1984 in the heart of the Valdobbiadene hills, Andreola has become one of the key reference producers for high-quality Prosecco Superiore. The estate has long championed the unique character of hillside vineyards, focusing on meticulous vineyard work and precise, modern vinification to express each cru’s identity. Particularly renowned for its Valdobbiadene and Cartizze bottlings, Andreola has earned a strong reputation both in Italy and abroad, contributing significantly to raising the profile of Prosecco from a simple everyday sparkler to a world-class sparkling wine with real terroir and distinction.

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