La Farra Valdobbiadene Superiore Brut Spumante Prosecco
75 cl
/
11% ABV Vol
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Our top Prosecco is created in the Spumante style (fully sparkling) and comes with a Champagne-style, mushroom-shaped cork. This award winning wine makes a great and inexpensive alternative to Champagne. It is created from a selection of grapes coming from the vines on the Farra di Soligo and S. Pietro di Feletto hills with clay and limestone soils.
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La Farra Valdobbiadene Superiore Brut Spumante Prosecco
€25.50
Ex Tax: €20.73
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Elegant bouquet with pleasant notes of apples and peaches. Well-orchestrated flavour and a dry close.
Palate
Well-orchestrated flavour and dry close
Colour
Straw Yellow, with very fine beading
Fact Sheet
Fluid
75 cl
Grape Variety
Created from a selection of Glera grapes coming from vines on the Farra di Soligo and S. Pietro di Feletto hills.
Alcohol %
11% ABV
Style
Sparkling
Estate/Producer
Azienda La Farra
Country
Spain
Region/AOC
Prosecco di Congeliano e Valdobbiadene
Vintage
NV
Making Techniques
Handpicked harvest during the last week of September. Fermentation without skins takes place with delicate pressing and slow fermentation, about 15 days at a controlled temperature of 18ºC. The wine is the racked and kept in special stainless steel vats at a controlled low temperature. Charmat method, which is usually used for young, delicate and aromatic wines. Second fermentation in pressurised vats lasts 25-30 days at a controlled temperature of 16-18ºC, and maturing varies between 1 and 2 months, again in pressurised vats.
Closure
Cork
Cellaring/Ageing Potential
Drinking Now
Awards and/or Press Quotes
Awards and/or Press Quotes
1st Place at Concorso Nazionale 'Spumante d'Italia'.
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
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