{"id":361436,"date":"2026-08-01T08:52:17","date_gmt":"2026-08-01T08:52:17","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/steeper-hills-same-heart-la-farra-and-the-pleasures-of-prosecco-superiore-wine-blog-uk\/"},"modified":"2026-08-01T08:52:17","modified_gmt":"2026-08-01T08:52:17","slug":"steeper-hills-same-heart-la-farra-and-the-pleasures-of-prosecco-superiore-wine-blog-uk","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=361436","title":{"rendered":"Steeper Hills, Same Heart: La Farra and the Pleasures of Prosecco Superiore – Wine blog UK"},"content":{"rendered":"


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\n\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCategory: Sparkling Wine<\/a><\/span>\t\t\t\t\t\tSparkling Wine<\/a><\/span>\t\t\t\t\t\t\t\t\t<\/dd>\n
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\n\t\t\t\t\t\tPublished: 03 June 2026<\/span>\t\t\t\t\t\t03 June 2026<\/span>\t\t\t\t<\/dd>\n<\/dl><\/div>\n

\u00a0Made from 100% Glera grapes, from one plot, the \u201cRive dei Nardi\u201d vineyard, at 220-300metres above sea-level and vinified with great care using the Charmat method (tank fermented), after the second fermentation, the wine is aged for three months on the lees and a further three months after filtration, allowing for the flavours to develop and evolve.<\/p>\n

For me the Extra Brut\u2019s charm is in the attractive soft character of the Glera grapes expressed elegantly, in part, due to the low residual sugar of 5g\/litre and. The aromas of cut green apple, ripe apricot and a slight leesy note from the extra maturation time, translate in the mouth to a clean, refreshing, well balanced sparkler, with gastronomic potential.<\/p>\n

\"La
La Farra Rive di Farra di Soligo \u2013 Valdobbiadene Prosecco Superiore DOCG Extra Dry<\/strong>
Bright straw yellow. Apple, peach, acacia on the nose. Zesty on the palate, with soft sweetness.\u00a0<\/p>\n

Luckily for us we have just prepared a whole spider crab and the rich fresh meat is best served with something vinous. I wondered if the crab meat would be too rich but not at all. The La Farra Extra Brut made for a fine pairing.\u00a0<\/p>\n

\"ValdobbiandeneLa Farra’s steep sided Rive Dei Nardi Vineyard – ‘Heroic Viticulture’<\/span><\/em><\/p>\n

In all the visits I have made to the prosecco region in the North of Italy, the fairytale landscapes always leave a lasting impression, as much as the pleasures of tasting the wines. Although perceived and enjoyed as a mass-market wine, prosecco has tapped into our psyche, convincing us that the pop of the cork and the fizzle of the golden liquid need not be a rarified experience.\u00a0<\/p>\n

Twenty years ago, I recall a Master of Wine (MW) organising the drinks for a small opening party of an exhibition of paintings in Chelsea, London. I was surprised when he announced he had secured a number of magnums of mass-market prosecco for the evening. Wouldn\u2019t champagne be more likely to grease the wheels of art commerce?\u00a0<\/p>\n

The first thing I saw on arrival was my broad-smiling colleague walking around with a newly opened magnum of prosecco, ensuring that every glass remained full. A quick scan of the walls showed that red dots, confirming sales, were appearing next to artworks and, as the chatter filled the air, everyone was having a great time.<\/p>\n