La Jara > Veneto

In local dialect, "La Jara" means “ gravel". Located in Mareno di Piave, in the province of Treviso, the farm is owned since 1891 by the Marion family. Massimo Marion has run it since 1999, with the help of his brother Paolo. The vineyard extends from the hillside slopes around Conegliano and Valdobbiadene down to the banks of the Piave River, roughly 50 kilometers north of Venice. The calcareous white stones from the Piave river cover the soil and slowly release at night the heat accumulated during the day, thus improving grape maturity and freshness. Vines are trained using the Sylvoz system, which produces a dense canopy and requires little pruning. The Marion brothers have built a modern, gravity-fed winery, equipped with temperature-controlled stainless steel tanks.
According to tradition, the La Jara Proseccos employ the Charmat Method, in which the secondary fermentation, that produces bubbles, is carried out in steel tanks, after which the sparkling wine is bottled under pressure.

Farming pratices: the vineyards are run following biodynamic principles. The winery is Certified Organic by the ICEA (Institute for Ethics and Environmental Certification).

La Jara Website

Prosecco Frizzante

100% Glera. DOC Prosecco.
The grapes are harvested between August and September. They are gently de-stemmed and pressed, and are fermented for 10 days in temperature-controlled 300 hectoliter stainless-steel tanks. The wine is transferred by gravity to similar tanks for the secondary fermentation (production of bubbles) and aged for 20 to 25 days before bottling.
Delicate nose of acacia flowers and golden apple. Enjoy as an aperitif or pair with a light appetizer. 11 to 12 grams RS per liter. 10.5% Alcohol. Crown Cap - 2.5 bar pressure.

Zero Assoluto

100% Glera, zero dosage. IGT. The grapes are harvested between August and September. They are gently de-stemmed and pressed, and are fermented for 10 days in 300 hectoliter temperature-controlled stainless steel tanks. The wine then undergoes a “long “ Charmat Method second fermentation and maturation for seven months, which produces more complexity than the simple Charmat.
Notes of white flowers and grapefruit, fresh, with a pleasant acidity and persistent finish. 11.5% Alcohol. Champagne Cork - 5 bar pressure.

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