La Farra Prosecco, Treviso DOC Brut, Veneto, Italy, 2024

Viticulture

Vines are cultivated using the 'Sylvoz' or "Double-Arched Cane" training method in clay-rich soils.

Winemaking

Fermentation without the skins with delicate pressing and slow fermentation, for approximately 15 days, at a controlled temperature of 18°C. The wine is then racked and kept in special stainless steel vats at controlled low temperatures. Second fermentation in pressurised vats lasts 20-25 days and maturing takes a further 2 months.

Tasting Note

Straw yellow with delicate, fine, and persistent bubbles. Aromas of green apples, peaches, and acacia flowers, offering a fresh and fruity bouquet. Elegant and dry, with a well-balanced acidity and a crisp, clean finish.

Food matching

A wonderful aperitif, as well as with fresh seafood, oysters, and light salads.