above sea level
Better known as Prosecco
Manual harvesting and soft pressing of the grapes, the must therefore obtained is fermented for about 10 days at a temperature of 18-20° C; the wine is left to rest until the month of January, it is then filtered and foamed as per tradition.
Farra di Soligo
Pale straw yellow in colour, it has a fine, rich and persistent perlage. The mousse is creamy. The approach in the mouth is generous and gentle, energetic yet delicate and rounded. Recommended from aperitifs to fish or white meat dishes. Best served at 6-8 °C.
The mouth feel is generous and gentle, energetic yet delicate and rounded. Recommended from aperitifs to fish or white meat based dishes.
The aromas evoke springtime blossoms of hawthorn and acacia, delicate citrus fruits and a hint of fine spices.