La Farra Prosecco Rive Di Soligo

Made from 100% hand harvested Glera grapes, from the best hillside vineyard of the estate in Valdobbiadene, this extra-brut really showcases the quality of a fine Prosecco. The grapes undergo traditional white wine vinification with slow fermentation (lasting around 15 days) at controlled temperature; The prise de mousse (transformation into sparkling wine) takes place in pressurized tanks for 25-30 days at a temperature of 16-18° C, while maturation (also in these stainless-steel tanks) takes place for at least 3 months on the lees, and for a further 3 months after filtration. Producers like la Farra are always working hard to elevate the perception that many consumers have of prosecco and this wine is the result. See product details