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.