La Farra Valdobbiadene Prosecco Frizzante
75 cl
/
11.5% Vol
Our best-selling sparkling wine is loved by our customers and staff for its freshness, approachability, and value for money. This award-winning fizz outclasses most others in this price range and offers up surprising levels of fruitiness and depth of flavour. The grapes are grown in natural sunlight from the vineyard "Rive of Nardi" located in the upper hills of Farra di Soligo in town Collagú. Fresh and fruity with hints of apple and peach, and notes of wisteria and acacia.
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La Farra Valdobbiadene Prosecco Frizzante
€19.50
Ex Tax: €15.85
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Fresh and fruity with hints of apple and peach, and notes of wisteria and acacia
Palate
Harmonious, with excellent aromas following through to the mouth
Colour
Straw Yellow with fine bubbles
Fact Sheet
Fluid
75 cl
Grape Variety
100% Glera
Alcohol %
11.5%
Style
Sparkling, Dry
Estate/Producer
Azienda La Farra
Country
Italy
Region/AOC
Prosecco di Congeliano e Valdobbiadene
Vintage
NV
Making Techniques
Soft pressing at temperature of 16ºC, fermentation takes place slowloy over about 15 days in steel vats at controlled temperature of 18ºC, the wine is then decanted and kept in special stainless steel tanks at a low temperature for a minimum of 3-months ageing. Sparkling is performed with the Charmant. This process is usually adopted for young wines. Fermentation takes place in an autoclavefor about 25-30 days at a temperature of 16-18ºC while sharpening is about 3 months.
Closure
Cork
Cellaring/Ageing Potential
Drinking Now
Awards and/or Press Quotes
Awards and/or Press Quotes
1st Place at XIII Gran Premio Primavera del Prosecco.
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
-700x700h.webp "La Farra Valdobbiadene Superiore Brut Spumante Prosecco")
