Winery La FarraProsecco Brut
Sparkling wine
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Prosecco Brut from the Winery La Farra
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Prosecco Brut of Winery La Farra in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Prosecco Brut of Winery La Farra in the region of Veneto often reveals types of flavors of microbio, vegetal or tree fruit and sometimes also flavors of citrus fruit.
Food and wine pairings with Prosecco Brut
Pairings that work perfectly with Prosecco Brut
Original food and wine pairings with Prosecco Brut
The Prosecco Brut of Winery La Farra matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of monkfish tail with coconut milk and curry, quiche lorraine or parmesan crisps.
Details and technical informations about Winery La Farra's Prosecco Brut.
Discover the grape variety: Glera
Fresh, fruity sparkling wines with fine bubbles and an airy mouth, featuring aromas of green apple, pear, white peach, white flowers, citrus and fresh almond notes. Tonic acidity, light and refreshing finish. The undisputed star of Prosecco DOC, Prosecco di Conegliano Valdobbiadene DOCG and Asolo Prosecco DOCG, one of the world's most exported sparkling wines (Charmat method). Native Venetian grape, formerly called Prosecco.
Last vintages of this wine
The best vintages of Prosecco Brut from Winery La Farra are 2019, 0
Informations about the Winery La Farra
The Winery La Farra is one of of the world's greatest estates. It offers 15 wines for sale in the of Prosecco di Treviso to come and discover on site or to buy online.
The wine region of Prosecco di Treviso
Historic heart of Venetian Prosecco (DOC, Treviso sub-zone): signature Glera as sparkling king white — fresh and accessible with notes of green apple, Williams pear, white flowers, citrus and an almond-hazelnut touch, fine persistent bubbles, light finish. Charmat method (tank), Brut, Extra Dry and Dry styles by residual sugar. Very pale straw hue, ideal aperitif and seafood (scallops, langoustines). Treviso province in Veneto, temperate pre-Alpine climate.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
