La Farra Azienda Agricola

Via San Francesco, 44 , 31010 Farra di Soligo (Tv)
Italy

Telephone +39 0438 801242
Fax +39 0438 801504
info@lafarra.it

Trade fair hall

  • Hall 15 / F21
 Interactive Plan

Hall map

ProWein 2017 hall map (Hall 15): stand F21

Fairground map

ProWein 2017 fairground map: Hall 15

Our range of products

Product categories

  • 02  SPARKLING WINES
  • 02.02  Pearl wine
  • 02.02.03  Prosecco Frizzante
  • 02  SPARKLING WINES
  • 02.07  Quality sparkling wine/Sekt with origin
  • 02.07.04  Prosecco Spumante

Our products

Product category: Prosecco Spumante

Valdobbiadene DOCG Prosecco Superiore Rive di Farra di Soligo – Millesimato -

Type: Extra Dry Sparkling wine
Cultivar: Glera
Denomination: Valdobbiadene DOCG Rive di Farra di Soligo


Grape origins
Created from a “Cru” of grapes coming from the vine on the high hills of Farra di Soligo, cultivated directly by the firm LA FARRA.
Limey soil, with the “Double-arched cane” cultivation method used.


Harvest: Hand picked in the first decade of October

Fermentation
Fermentation without the skins with delicate pressing and slow fermentation, app. 15 days, at a controlled temperature of 18°C. The wine is then racked and kept in special stainless steel vats at controlled low temperatures

Sparkling wine making method:
Charmat method, which is traditionally used for young, delicate and aromatic wines. Second fermentation in pressurised vats lasts 25-30 days, at a controlled temperature of 16-18°C, and maturing varies between 2 and 3 months, again in pressurised vats

Sensory features
Brilliant straw yellow colour with very fine beading; fruity bouquet of apples, peaches and acacia flowers. Well-orchestrated flavour, velvety with a dry close

Accompaniments
Excellent aperitif and with fish hors d’oeuvres. Ideal to end a meal with delicate fruit pastries and fresh creams
Alcohol content: 11% Vol.
Sugar ripeness:  18 g/l.
Total acidity: 5.8 g/l.
Dry extract: 17 g/l
Packing: “Spumante Italia” bottle, 0.75 l.
Serving temperature: 8° C.
Recommended glass: White wine glass, medium-wide
Codice prodotto:  S13

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Product category: Prosecco Frizzante

Prosecco DOC Treviso Prosecco DOC Extra Dry

Type: Sparkling Extra Dryt
Cultivar: Glera
Denomination: Prosecco DOC (Certification of Controlled Origin) Treviso  

Grape origins
The grapes come from the company’s vines situated in Farra di Soligo.
The “Sylvoz” and “Guyot” cultivation method is used. The soil is clayey.


Harvest: Hand-picked in the last decade of September

Fermentation
Fermentation without the skins with delicate pressing and slow fermentation, app. 15 days, at a controlled temperature of 18°C. The wine is then racked and kept in special stainless steel vats at controlled low temperatures

Sparkling wine making method:
Charmat method, which is traditionally used for young, delicate and aromatic wines. Second fermentation in pressurised vats lasts 20-25 days, and maturing takes a further 2 months

Sensory features
Brilliant straw yellow colour with very fine beading
F fruity bouquet of apples, peaches and acacia flowers
Well-orchestrated flavour, light body and dry close

Accompaniments
Excellent aperitif, as a base for fruit cocktails and ideal served with fish hors d’oeuvres, vegetable soups and first courses and young fresh cheeses.
Alcohol content: 11% Vol.
Sugar ripeness:  16 g/l.
Total acidity: 6.0 g/l
Packing: “Elegance” bottle, 0.75 l.
Serving temperature: 8°-10° C.
Recommended glass: White wine glass, medium-wide
Available sizes:  Bottle 0.75 l., Magnum 1.5 l.
Codice prodotto:  S14

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Product category: Prosecco Frizzante

Altri Vini Pinot Grigio IGT Colli Trevigiani

Typology: Still white wine
Grape: 100% Pinot Grigio
Appellation: Colli Trevigiani

Vineyards
The grapecome from some vineyards based in Colle di Attila and Varizzet, around Farra di Soligo (TV). The vineyards are organized according to “Guyot” method. Their soils are chalky and clayey.

Harvest: It is usually made by hand around the first decade of September.

Vinification process
The vinification is made cleaning the grapes just harvested from the rachis and then a soft squeezing of them. Later the skins are taken away to avoid any rusty colour in the wine.
The slow fermentation is made keeping the juice at 18 degrees for 10-12 days.
After that the new wine is decanted and kept into dedicated stainless steel for the controlled low temperature stabilization.

Bottling
in the following spring.

Organoleptic properties
The colour is straw yellow with green hints.
The bouquet is clear and intense with notes of apricot, green apple and wisteria.
It is well balanced, tasty with the right level of acidity.

Food matching
It is very good alone as aperitif before an important meal.
It matches well soups, especially the herbal ones, eggs based courses and above all white meat lightly cooked like rabbit stew with olives and celery.

Alcohol: 12% Vol.
Acidity: 5.5 g/l
Wrapping: In case of no.6 “Bordeaux”  0.75 lt. bottles each.
Pouring temperature: 8°-10° C.
Glass suggested: Tulip shape.
Product code:  T02

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About us

Company details

La Farra is a family run business which reflects the dynamic and hardworking personality of the Nardi family.

It has always been careful to valorize and respect the territory, making wine from grapes grown in its own vineyards and carefully applying modern oenology techniques to obtain wines with an unmistakable elegance and quality.

The business was started  in 1997 following the family wine tradition and within a few years was able to make a name for its products in the national and international market, maintaining its firm ties to its own land.

It is located in Farra di Soligo, in the middle of the Conegliano Valdobbiadene DOCG area, land of Prosecco Superiore. It presently produces more than 300,000 bottles.
Its 20 hectares of vineyard are situated in the municipalities of Farra di Soligo (the main part), Pieve di Soligo, Follina and San Pietro di Feletto.

Such position allows the winery to produce special quality grapes which best combine the floral scents typical to the lands of Valdobbiadene and the flavors typical to those of Conegliano.
La Farra carries out a modern viticulture, rigorous and respectful to the environment; the vine growing techniques used help the quality of the grape.
All the processes performed in the vineyard are rigorously done by hand.

The winery is run entirely by the Nardi brothers Innocente and Guido, who besides being passionate viticulturists, apply with dedication their knowledge which was obtained at the Scuola Enologica di Conegliano, the oldest oenology school  in Italy.
Their philosophy is based on the awareness that to obtain excellent wines it is indispensable  to start with high quality grapes. The next step is to enhance the value of the grapes through a careful winemaking process.
La Farra’s technological equipment (temperature control, modern system of natural secondary fermentation in autoclave, isobaric fully automated bottling system) and the wise use of the most updated oenologic knowledge, keep intact the suggestions that nature gently instills in the grapes.

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