Stefano Pola

The Path

At Andreola, Stefano Pola has served as owner and manager since 1984, shaping the estate through consistency rather than display. The work reads as disciplined and practical: decisions carried over time, an eye for detail, and a style of leadership measured by continuity. Since 2017, his remit has also included project lead and mountain winegrower for Stefano Pola Project, a second line of work that keeps the same focus while extending it into the Belluno Dolomites.

The Work Today

The stylistic target is explicit: flexibility and softness on the palate, juiciness and creaminess in texture, and intense fruit aromas on the nose. That is the framework behind the wines, where structure is not separated from drinkability and aromatic impact is not treated as an afterthought. The work is built as interpretation, not repetition, with each vintage read on its own terms and the vineyard allowed to set the terms of the response.

Signature

Stefano's signature wines include Nazzareno Pola Etichetta del Fondatore Dirupo, ALDAINA AL MAS, MARNA DEL BACIO, and COL DEL FORNO. Taken together, they show the range of the house language: wines built around clarity, structure, and expressive fruit. At Andreola (Farra di Soligo) and through Stefano Pola Project, these bottlings function as fixed points in the portfolio, each one carrying the same disciplined approach in a different register.

In Their Words “Passion only arises with full awareness, with information from an early age.” “My wine began at a very young age, when I helped my father Nazzareno with simple tasks in the cellar and vineyard.” Those lines place the emphasis on formation rather than sentiment. The cellar and vineyard were the first training ground, and the work began with simple tasks that taught repetition, observation, and the discipline of doing the basics well.

Acclaim

The standard is set vintage by vintage: "The need to challenge ourselves again and again with each vintage, to know how to interpret it in order to best express what our vineyards are able to give us." That approach treats each harvest as a separate reading, requiring fresh judgement rather than fixed formula. In practice, the aim remains the same across vintages: flexibility and softness on the palate, juiciness and creaminess in texture, and intense fruit aromas on the nose.