Think you know Prosecco? If you haven’t tried one from the UNESCO World Heritage Site of Conegliano-Valdobbiadene, Italy, you’ve been missing out.

Nestled in the foothills of the Alps, midway between Venice and the Dolomite Mountains, lie 15 villages perched on some of the greenest, steepest slopes I’ve ever seen. The terrain is so challenging that each vineyard plot must be tended by hand, in what wine geeks call “heroic viticulture.”

The terroir is special here, too: it’s a humid place with soaking rains during the growing season. Those vertiginous slopes allow water to drain away from the plots, mitigating the risk of mildew and other diseases. Proximity to the sea brings cooling breezes that roll in at night, lowering vineyard temperatures and creating what is called a “diurnal shift,” key to maintaining high levels of acidity in the final wines.

I guess you could call it a Goldilocks kind of place – in terms of winemaking, anyway.

About La Farra

I recently had the pleasure of meeting with Adamaria Nardi, one of three siblings who own the La Farra estate. She and her two brothers, Innocente and Guido, took the reins from their father in 1997. In total they manage 27 hectares of vines, 18 of which are in the Conegliano-Valdobbiadene Prosecco Superiore DOCG denomination. Another nine hectares lie in the Prosecco DOC denomination in Treviso.

All vineyards are cultivated by La Farra directly; each of them is tended by hand.

Tasting the Wines

2025 La Farra Valdobbiadene Prosecco Superiore DOCG Rive di Farra di Soligo Extra Brut ($28; 11.5% abv)

As Adamaria explained, each of the wines we sampled is the product of plots with unique microclimates and soil types. The Rive di Farra di Soligo is composed of calcareous soil and conglomerate rock. It’s poor in nutrients and quite rocky, forcing the roots of the vine to struggle to survive. But, in this case, that suffering gives rise to highly aromatic wines with a floral and bright green fruit character. Complex notes of yeast and dough come from three months of post-fermentation lees contact; an unusual step in making wines via the Charmat method but one that gives Champagne its characteristic aromas of brioche and fresh bread.

Tasting Notes: Pale lemon color with a clear rim. On the nose there is a complex bouquet of ripe green apple and pear, lemon, and pastry dough, followed by notes of fresh basil and slate/minerals. Quite lovely! The palate is crisp, fresh, and clean, with similar notes as the nose (tart-sweet green apples and pears, citrus peel, sweet herbs); the finish adds a crunchy mineral texture. Absolutely delicious!

2025 La Farra Valdobbiadene Prosecco Superiore DOCG Brut ($22; 11% abv)

Throughout the Conegliano-Valdobbiadene region, soils vary greatly from one plot to another. Those in Conegliano contain pockets of clay, resulting in richly structured wines with attractive, fruity aromas. Valdobbiadene’s geology is a little different: ancient morainic soils of glacial origin mix with pockets of sandstone and clay. These wines tend to have more structure and richness.

This wine is a blend of grapes grown on four different plots across the property: Farra di Soligo, Farrò, Solighetto, and San Pietro di Feletto, lying between 180 – 300 meters above sea level.

Adamaria noted that this wine is highly popular with consumers and represents the winery’s “modern version” of Prosecco Superiore DOCG. With its slightly higher sugar level (10 grams/liter as opposed to 5 grams/liter for the extra brut) and intense fruity aromas, it’s a wine that works well with many styles of cuisine.

Tasting Notes: My first observation was literally, “This wine has real personality!” It’s a cornucopia of aromas (Bartlett pear, fresh mint, lemon peel; sweet notes of freshly torn basil leaves, and a hint of pine. Intoxicating!

On the palate, the complexity continues, with flavors of ripe green pear and Honeycrisp apple, lemon curd, and those lovely, sweet basil notes. This wine really grabbed my attention – it would be the perfect accompaniment to a summer dinner al fresco, one that featured vegetables and herbs straight from the garden.

2025 La Farra Valdobbiadene Prosecco Superiore DOCG Rive di Farra di Soligo Extra Dry ($19; 11.5% abv)

Produced exclusively from grapes from the Rive dei Nardi vineyard (220 – 300 meters above sea level) where the soil is a mixture of clay and limestone. In terms of sugar levels, this wine this was the highest, at 17 grams/liter.

Tasting Notes: Pale lemon-green with top notes of citrus (a mélange of bright lemon and orange zest) and white flowers. It grew more complex as it sat in the glass, offering tropical notes of guava and pineapple. A bit more time brought forth a spicy note, as well as a hint of pine, lime peel, and wet rocks. But what I loved most was the quasi-savory scent of honey that came an hour or so later. Damn, this is beautiful!

The palate was as colorful as the nose, with elements of citrus, fresh sweet herbs, orange blossom, and spice. It finished with a tangy, honey-apple sweetness that brought the tasting experience full-circle. I loved this wine . . .

My Takeaways

As I typed my first draft of this article, I kept coming back to the realization that these sparkling wines over-deliver for the price. And, in terms of quality, they’re infinitely better than any Prosecco DOC wine I’ve tasted.

They’re wines made with intention and care, by the third generation of a family who respects the unique aspects of their terroir. The property is certified by SQNPI and Equalitas. The wines have also been listed as “approved cultural products” by the Dialoghi a Col Brià’s fourth edition.

Adamaria concluded her presentation with the idea that La Farra’s winemaking philosophy is an “artisanal interpretation of wines according to modern technology.”

Exactly.

These wines are really enjoyable to drink and, at an average price of about $25, they won’t break the bank. Whether you’re toasting a special occasion or just celebrating the fact that it’s Friday, La Farra Valdobbiadene Prosecco Superiore DOCG wines would be a savvy choice.

They’ve definitely earned a place on my wine rack.