“Alture” Metodo Classico Rosa da Nero VSQ extra brut

Az. Agr. Andreola | Veneto
Az. Agr. Andreola | Via Cavre 19 | IT 31010 Farra Di Soligo

03322100 · 0,75 l · 32,00 €/l · Price (DE) incl. VAT, excl. Shipping< 24 units available

In 2017, Stefano Pola was proposed to plant a vineyard in the heart of the beautiful area of the Belluno Dolomites, more precisely about 9 hectares in the Valbelluna area on a well-exposed high plateau at about 650 metres above sea level. The soil here is medium-heavy with calcareous deposits typical of mountain regions. Some layers contain solidified sands that form sandstone, and in other areas marls, i.e. old clays, are exposed. The soil structure is very stony, which provides good drainage and aeration conditions. The high lime content gives the wines a distinct olfactory finesse.

This new project centres on four grape varieties that are completely different from those in Stefano Pola's core business in Valdobbiadene: Chardonnay, Pinot Nero, Gewürztraminer and
Rheinriesling. After several years of research and experimentation, the first labels are now being launched on the market, expressing one thing straight away: Stefano's passion for precise and authentic wines!

With its soft, light and delicate pink colour, Alture Rosato, made from Pinot Nero according to the classic method, has an elegant appearance with a creamy and enveloping perlage. The nose reveals all the finesse that the chalky soils of dolomitic origin can impart: Notes of freshly picked red fruits, wild strawberries and raspberries accompany flower petals and citrus notes. In the background, fresh almond, hints of bread crust and sweet spices. On the palate, the wine is rich, incisive and flavoursome, with a consistently dry finish. SUPERIORE.DE

"Light pink-red with orange-coloured shimmer, fine mousseux. Inviting nose, wild strawberries and fresh cherries, followed by a hint of milk bread and a hint of herbal spice. Harmonious on the palate with a creamy texture, balanced, invigorating acid backbone and a juicy, savoury finish." Falstaff