Some wines tell their story even before the first sip. With La Farra (link), this begins the moment you see the bottles – their quiet, almost ascetic elegance in black, blue and grey. But the real moment arrives when you open the bottle and the first sip makes the steep hills of Farra di Soligo tangible.
I recently had the three bottles on the table – Extra Dry, Brut and Extra Brut from the Rive di Farra di Soligo – and was immediately captivated. Instead of the usual light, fruity Prosecco cliché, something deeper unfolded: a clear, mineral freshness carried by fine structure and vibrant acidity that lingers long on the palate. It felt like a subtle counterpoint to what many understand by Prosecco: not loud, not sweetish, but precise, elegant and full of origin fidelity.
In the higher vineyards of Farra di Soligo, where the vines often climb steep slopes, the air seems thinner and the wines more concentrated. It is precisely this feeling that La Farra conveys so impressively.
Why La Farra Matters in Today’s Prosecco Universe
The Most Important Points
La Farra belongs to the producers who demonstrate that Prosecco can be far more than just light, fruity and crowd-pleasing. The wines from the steep Rive di Farra di Soligo prove that genuine terroir wines can emerge in the Conegliano-Valdobbiadene DOCG – with precision, minerality and vibrant acidity more commonly associated with Champagne or other demanding sparkling wine regions.
Particularly noteworthy: The Nardi family consistently relies on its own vineyards rather than purchased grapes. At a time when many large Prosecco brands produce millions of bottles from a broad grape pool, La Farra remains committed to manageable quantities and maximum origin fidelity. This makes the wines authentic and traceable.
For Connoisseurs and Explorers
Those who delve deeper into La Farra’s world discover a pleasing willingness to experiment that is rare among many Prosecco estates. In addition to the classic Brut and Extra Dry versions, the winery also produces an Extra Brut and a Sui Lieviti Brut Nature – an unfiltered, “non dégorgé” sparkling wine that undergoes its second fermentation in the bottle and remains on the lees.
This Sui Lieviti comes from the same steep Rive sites and displays a distinctive, almost Champagne-like texture: fine yeast notes, a creamy structure and a dry, spicy freshness with an attractive bitter almond finish. It embodies the pure, unadorned side of the terroir – dry, vibrant and with development potential.
This willingness to go beyond the classic DOCG styles without betraying the origin makes La Farra particularly exciting for connoisseurs. It is precisely this combination of respect for the terroir and courageous interpretation that sets it apart from purely commercial producers.
The Wines in the Glass
The three 2025 wines from the Rive di Farra di Soligo impressively show how the same steep site reveals different facets depending on dosage – always with the same elegant, mineral-driven signature. The wines were tasted between 2 and 4 May in a Champagne glass produced by Josephinenhütte (Link) – we dedicated a report to this Visionary design & finest craftsmanship last year (Link).
Rive di Farra di Soligo Extra Dry Millesimato 2025, Valdobbiadene Prosecco Superiore
100 % Glera. 11.5% alcohol.
Fine, persistent perlage, with bubbles still clearly visible one minute after pouring. A very appetising, fresh, elegant and balanced nose that awakens all the senses. Would also work perfectly in a white wine glass due to its body. On the nose: delicate white flowers (wisteria and acacia), ripe pear and a hint of almonds. On the palate it is fruity and approachable, with good, immediately perceptible complexity and a noticeable but well-integrated residual sweetness. The vibrant acidity and mineral freshness of the site prevent any heaviness and deliver a refreshing, balanced finish with a light almond aftertaste. A charming, versatile all-rounder of the Rive, with clear terroir characteristics. 17.5-17.75/20 (91-92/100).
Rive di Farra di Soligo Extra Brut Millesimato 2025, Valdobbiadene Prosecco Superiore
100 % Glera. 11.5% alcohol.
Finest, creamy perlage. A thoroughly convincing, seductive, demanding, pure and complex nose that shows how wide the quality range in Prosecco can be. This is clearly big cinema. On the nose: crisp green pear, a hint of passion fruit, white flowers, some fresh brioche and a distinct mineral note (crushed shells, light resinous freshness). On the palate it is refined, dry, linear and full of energy. The lively acidity carries the fruit beautifully, the texture is slender and precise, the aromas consistent with the bouquet, giving the impression of licking wet stones. The finish is long with fine, salty minerality. No harsh edges, just pure, elegant tension. Clearly the most exciting of the three bottles – it shows the potential of the steep Rive site most clearly and comes closest to a “Champagne de Vignerons” feeling. 17.75-18/20 (92–93/100). Excellent, with great character and drinkability. One gladly pours a second glass.
What Makes La Farra Different – Vineyard and Cellar
- La Farra stands out from many Prosecco producers primarily through consistent origin fidelity and a clear prioritisation of terroir over mass production.
In the Vineyard
- All work in the steep Rive di Farra di Soligo is done exclusively by hand – a classic case of “heroic viticulture”. The slopes are sometimes extremely steep, the parcels small and fragmented. The Nardi family cultivates 20 to 25 hectares, almost exclusively in the best high-altitude sites of Farra di Soligo (especially around Collagù).
In the Cellar
- Vinification is carried out with modern technology but without excessive intervention. The first fermentation is temperature-controlled, the second fermentation (prise de mousse) takes place in pressure tanks using the classic Charmat method, yet with great care in the selection of base wines and sufficiently long lees ageing to develop fine texture and complexity.
- Particularly noteworthy is the experimental spirit within the DOCG rules: in addition to the classic styles, La Farra also produces an Extra Brut and the already mentioned Sui Lieviti Brut Nature. The latter undergoes its second fermentation in the bottle and remains “non dégorgé” on the lees – a courageous interpretation that reveals the pure, unadorned side of the Rive terroir: dry, slightly saline-mineral, with creamy texture and an attractive bitter almond finish.
In short: La Farra combines traditional handwork in the steep vineyard with precise, modern cellar technique – always with the goal of bringing the characteristics of the site into the glass as clearly and unadulterated as possible.
Conclusion
La Farra impressively demonstrates that Prosecco from the steep Rive of Farra di Soligo can be far more than just a cheerful everyday companion. With their three 2025 wines – Extra Dry, Brut and Extra Brut – the Nardi family delivers an elegant, mineral-driven terroir portrait from the hills of Valdobbiadene.
Anyone who thought real tension and precision in the glass existed only in Champagne de Vignerons should definitely try these bottles. La Farra proves: In the right hands and on the right sites, Prosecco too can develop genuine depth, structure and origin fidelity – without losing its fresh Italian soul.
