Whenever someone tells me they do not care for Prosecco, I smile, sip my glass, and immediately know they simply haven’t met the right bottle yet. Here in New York, we are flooded with mass-produced, generic options that dilute the true reputation of Italian sparkling wine. However, the missing link in the conversation is almost always the distinction between standard DOC bubbles and the breathtaking, high-altitude world of Prosecco Superiore DOCG.
Recently, I had the absolute pleasure of escaping the Manhattan hustle via a private virtual masterclass with La Farra winery. Sitting down digitally with Adamaria Nardi, who runs this brilliant estate alongside her brothers Innocente and Guido, felt like stepping straight into the sun-drenched, UNESCO-listed hills of Conegliano Valdobbiadene. Moreover, hearing Adamaria speak about her homeland, where she grew up harvesting grapes as a little girl before pursuing a career in civil law and ultimately returning home to her family winery, was an inspiring testament to female leadership and generational passion.
What makes La Farra so extraordinary is their commitment to “heroic viticulture.” The estate encompasses 25 hectares of breathtakingly steep hillsides where machinery is useless. In fact, every single cluster of Glera is tended to and harvested entirely by hand. The family’s dedication balances deep-rooted tradition with cutting-edge winemaking technology. For example, they include meticulous temperature controls and precise secondary fermentation via the Charmat method.
During our intimate tasting session, we explored three distinct expressions from their top-tier vineyards. Each wine showcased the unique interplay of clay and limestone soils from the region.
Sourced from the prestigious “Rive dei Nardi” vineyard in the upper hills of Farra di Soligo, this is an absolute showstopper. It pours a bright straw yellow with extremely fine, persistent bubbles. On the nose, it is a gorgeous bouquet of fresh apples, ripe peaches, wisteria, and acacia blossom. With 17 g/l of residual sugar, it strikes a harmonious balance. As a result, it delivers an appealing zestiness that cuts through the subtle sweetness beautifully.
This selection blends grapes from the upper hills of Farra di Soligo, Farrò, Solighetto, and San Pietro di Feletto. It is a leaner, incredibly elegant style with a lower residual sugar of 10 g/l. The aromatics lean heavily into crisp green apples and fresh white peaches. In addition, the palate is wonderfully tangy and attractively acidulous, leading into a bone-dry, sophisticated finish.
For my palate, this ultra-crisp expression is the definition of modern refinement. Also born from the steep slopes of the “Rive dei Nardi,” it undergoes extended maturation on its lees for a minimum of three months. It is laser-focused and brilliantly mineral. In fact, it showcases the purest, most pristine side of the Glera grape with vibrant freshness and structural length.
Beyond the flawless mechanics of their winemaking, the true highlight of the event was learning about La Farra’s deep social and environmental conscience. Adamaria proudly shared that the winery is certified under the rigorous Italian SQNPI Integrated Production System and practices zero-herbicide farming. Furthermore, they officially achieved the prestigious Equalitas Certification for “Sustainable Organization.”
This holistic management model ensures environmental, social, and economic sustainability across every single bottle they create. For the Nardi family, sustainability isn’t a marketing buzzword; it is a profound responsibility to protect their home and their community. Most importantly, they aim to protect the cultural identity passed down by their parents, Gian Domenico and Giuseppina.
To truly appreciate wine, you must understand the hands that craft it. Adamaria’s warmth and dedication transform these high-altitude bottles into liquid poetry that completely redefines what Italian sparkling wine can be.
So, mis amores, the next time you are curating the wine list for a rooftop soirée or a high-powered business brunch, leave the uninspired choices behind. Demand the Superiore. Look for the DOCG neck tape, and treat your guests to the pristine, handcrafted elegance of Superiore. In regards to La Farra, they have limited distribution in the US. However, hopefully that changes soon and we can have them in Manhattan sooner rather than later. I am telling you once you taste the soul of Farra di Soligo you will rethink Prosecco.
Martha Cisneros Paja is an Engineer, Cava Educator and WSET Level 2 certified, founder of Latinas Wine Club Inc. and author of Mexican Wines: A guide to Fall in Love with Wines of Mexico . Read more about one of the most hard-working Latinas in Wine here.
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