La Farra, Prosecco Valdobbiadene Superiore DOCG Brut, Veneto, Italy, 2024

Viticulture

Vines are sourced from Farra di Soligo and the San Pietro di Feletto hills. Clay and limestone soils and the 'Double-arched Cane' and 'Sylvoz' cultivation methods are respectively used. 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 25-30 days and maturing takes a further 2 months.

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 25-30 days and maturing takes a further 2 months.

Tasting Note

This Prosecco pours a bright straw yellow with a fine, persistent mousse. The nose reveals elegant notes of green apple, ripe peach, and delicate acacia blossom. On the palate, it is lively and well-balanced, offering a fresh acidity that complements its silky texture. The wine finishes dry with a refreshing zestiness, making it approachable yet sophisticated.

Food Matching

Pairs effortlessly with fresh seafood such as oysters or scallops, enhancing their natural brininess