Prosecco "Col del Forno" 2021, Andreola

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"Col del Forno" literally translates to "Hill of the Oven," and this site gets its name from an ancient oven that was discovered on the hillsides of this very steep vineyard. The family has rejuvenated this oven—and now you can actually cook in it—but that might be a dangerous endeavor because this vineyard is so steep the grapes are harvested by hand out of necessity! The driest and raciest of Andreola's Proseccos, the Col del Forno shows beautiful white flowers, green apple, and a crisp, long-lasting finish. This wine shows what an incredible experience Prosecco can be!

About the Winery

What started as a hobby eventually became an obsession and a multi-generation family business. Professional cyclist, Nazzareno Pola, was known to use his earnings from races to purchase vineyards in his hometown of Valdobbiadene for personal winemaking. Over time, this cycle led to an accumulation of enough acreage, equipment and expertise to share his production locally and abroad. 1984 marked the first year of commercial production with the name Andreola, which pays homage to Nazzareno’s mother Andreola – Orsola.

Raised in the vineyards, his son Stefano, is the madman behind what Andreola has blossomed into today. A boutique Prosecco house that farms predominantly in the mountainous terrain of Valdobbiadene (the cooler climate area of the D.O.C.G.) with terrifyingly steep vineyards and old vines. Their vines average 45 years in age and top out at 75 years. Paired with the drastic vineyard elevations (up to 450m) and varying exposures, it is clear why there is such an emphasis on bottling Rive selections (a.k.a. Crus or "single vineyards"). Progressive with his vision Stefano produces more site specific sparkling than anyone else in the territory and is a pioneering mind in regard to this priority for Prosecco.