La Farra, Prosecco Treviso DOC Brut 2023

£13.50 (75cl)

In stock


About the wine



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Vines are located in ‘Colle d’Attila’ in Farra di Soligo. The 'Sylvoz' training/ cultivation method is used. The soil is clay. 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.

About the producer

With Innocente and Guido Nardi at the helm, La Farra is a 20 hectares family-run estate located at Farra di Soligo in the heart of Conegliano-Valdobbiadene DOCG, the region that produces the finest Proseccos. Innocente and Guido’s philosophy is that to produce top class wines, you must first begin with top quality grapes, hand-harvested from their own vineyards. The land here is a harmonious succession of hills of varying slope and altitude, strictly cultivated with vineyards, rich in history and tradition. The name Farra reveals the ancient Lombard occupation of this area. In the Lombard dialect, in fact, the ‘fare’ were groups of families or individuals who descended from a common ancestor. The La Farra vineyards include steep hillside sites and lower plain sites. Combining the most precise of modern viticultural and vinification techniques, with acute respect for the natural environment, the Nardi brothers, ensure that their fruit and their finished wines have the best chance to reflect their very particular origins. Their Prosecco Valdobbiadene Superiore DOCG Brut is a superb result of this philosophy: elegant with great intensity and individual character.

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