LA FArra
Valdobbiadene Prosecco Superiore DOCG
Millesimato Brut
Origin of the grapes: Created from a selection of grapes from vineyards located in the high hills of Farra di Soligo, Farrò, Solighetto and S. Pietro di Feletto. The soils are clayey-calcareous (180 - 300 m asl), and the farming systems adopted are the "Double Upside Down and Sylvoz" with a planting density of 3000-3700 plants per hectare. The vineyards are cultivated directly by the az. agr. "LA FARRA".
Yield: Maximum 135 quintals x ha
Harvest: By hand in the last ten days of September
Vinification: White vinification with soft pressing; fermentation takes place slowly for about 15 days, at a controlled temperature of 18 ° C; subsequently the wine is decanted and stored in special stainless steel tanks thermo-conditioned at low temperatures.
Sparkling wine It is performed with the Charmat method, a procedure traditionally adopted for delicate and fruity wines. The second fermentation takes place in an autoclave for about 25-30 days at a temperature of 16-18 ° C, while the refinement, always in an autoclave, varies from 3 to 4 months.
Food pairings: Excellent as an aperitif. Excellent pairing with fish-based dishes and light and delicate starters and first courses.
Color: Brilliant straw yellow with a fine and continuous perlage
Bouquet: Elegant and fruity, with hints of apple and peach and mineral notes
Taste: Pleasantly acidulous, it has a good roundness and a dry finish