La Jara | Venetien
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La Jara | Venetien
The vernacular refers to the white, often almost circular limestones as 'La Jara'. These pebbles have been transported by the Piave River for centuries to the area around Conegliano and Valdobbiadene. They can be found everywhere in the riverbed and on the banks of the Piave - which crosses this part of the Veneto. The pebbles also form the valuable base of the vineyard soils and have valuable characteristics for the cultivation of the Prosecco vine:
They store the heat of the day and slowly release it to the vines at night. This promotes the ripening of the grapes and moderates the cold air currents from the nearby Alpine valleys. An ideal microclimate for growing grapes for fresh Prosecco. La Jara is located on the foothills of the hills around Conegliano and Valdobbiadene, near the famous river island 'Grave di Papadopoli', in the middle of the vineyards that stretch to the banks of the Piave River. The Marion family, the owners, has been growing grapes here since 1891. Since 1990, Massimo and his brother Paolo have continued their parents' business with fresh vigor. The character of the terroir is best expressed by the old-established grape varieties. The result of careful selection in the vineyard and clean vinification in the ultra-modern cellar are sparkling wines with personality and finesse, characterized by a floral, mineral note typical of the terroir. All La Jara wines are characterized by a flawless, radiant clarity. - Gerardo [TS06/22]
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Rosato Frizzante IGT (2022) (Bio)La Jara, Veneto
The new Rosato Frizzante from La Jara is made from equal parts of Glera (Prosecco) and Raboso grapes. The result is a wonderfully refreshing off-dry frizzante with medium perlage and strawberry fruit. Ideal aperitif or companion to shrimp cocktail and light appetizers. - Gerardo [TS06/23]
€ 6,95 9,27 €/L
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Prosecco Frizzante DOC (2022) (Bio)La Jara, Veneto
Compared to sparkling wines, the popular Prosecco Frizzante has only half the carbonic acid, so it is somewhat less complicated and lighter. La Jara processes exclusively Prosecco grapes from own farming. The result is impressive: An natural product not only in the vineyard but also in the cellar. Fresh and lively, with medium perlage and a fine bouquet of fruit and flowers. - Gerardo [TS06/23]
€ 6,95 9,27 €/L
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Prosecco Spumante Brut DOC (2022) (Bio)La Jara, Veneto
La Jara Spumante Brut is a high quality sparkling wine made from Prosecco grapes. It is produced according to the Charmat method, i.e. not bottle-fermented, but in large fermentation tanks, moreover on the in-house wine yeasts. It is significantly drier in taste than the Prosecco Spumante Extra Dry, yet not acidic. With fine, tightly woven perlage - apple and some nut mingle in the fragrance. On the palate animating, with race and medium length. - Gerardo [TS06/23]
€ 9,99 13,32 €/L
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Prosecco Spumante Extra Dry DOC (2022) (Bio)La Jara, Veneto
The Extra Dry of La Jara is produced from their own grapes, harvested in only one day and processed immediately. It is fermented according to the Charmat method in stainless steel tanks, this on in-house yeasts. It has a fine and long-lasting perlage, a pleasant aroma of wisteria and exotic fruits. Perfect as an aperitif, with fish dishes or sushi. This Prosecco Spumante Extra Dry is very mild in taste. - Gerardo [TS06/23]
€ 9,99 13,32 €/L
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Spumante Pinot-Grigio ROSÉ Brut (2022) (Bio)La Jara, Veneto
This elegant and fresh pink spumante is made from Pinot Grigio grapes. The grapes are macerated at low temperatures until the must turns pink. It is an ideal accompaniment to appetizers as well as perfect with fish and shellfish. - Gerardo [TS06/23]
€ 9,99 13,32 €/L
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Zero Assoluto Prosecco Spumante Extra Brut (2022) (Bio)La Jara, Veneto
By eliminating dosage (the addition of sugar after the second fermentation), La Jara creates a particularly dry spumante. With its characteristic natural dryness, this Extra Brut meets exactly the preference of experienced sparkling wine connoisseurs. Particularly refreshing during heated evenings. - Gerardo [TS06/23]
€ 9,99 13,32 €/L
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Spumante Prosecco ROSÉ Brut (2022) (Bio)La Jara, Veneto
The new Spumante Brut Millesimato is of pale pale pink color and persistent perlage in the glass. Obtained from Prosecco and Pinot Noir grapes, with delicate aroma reminiscent of apple, pear and raspberry. Refreshing and well balanced on the palate. - Gerardo [TS06/23]
€ 9,99 13,32 €/L
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Prosecco Spumante Extra Dry MAGNUM DOC (2021) (Bio)La Jara, Veneto
The Extra Dry of La Jara is produced from their own grapes, harvested in only one day and processed immediately. It is fermented according to the Charmat method in stainless steel tanks, this on in-house yeasts. It has a fine and long-lasting perlage, a pleasant aroma of wisteria and exotic fruits. Perfect as an aperitif, with fish dishes or sushi. This Prosecco Spumante Extra Dry is very mild in taste. - Gerardo [TS06/22]
€ 24,95 16,63 €/L
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Prosecco Spumante Brut MAGNUM DOC (2022) (Bio)La Jara, Veneto
La Jara Spumante Brut is a high quality sparkling wine made from Prosecco grapes. It is produced according to the Charmat method, i.e. not bottle-fermented, but in large fermentation tanks, moreover on the in-house wine yeasts. It is significantly drier in taste than the Prosecco Spumante Extra Dry, yet not acidic. With fine, tightly woven perlage - apple and some nut mingle in the fragrance. On the palate animating, with race and medium length. - Gerardo [TS06/23]
€ 24,95 16,63 €/L
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Spumante Pinot-Grigio ROSÉ Brut MAGNUM (2022) (Bio)La Jara, Veneto
This elegant and fresh pink spumante is made from Pinot Grigio grapes. The grapes are macerated at low temperatures until the must turns pink. It is an ideal accompaniment to appetizers as well as perfect with fish and shellfish. - Gerardo [TS06/23]
€ 24,95 16,63 €/L
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La Jara | Venetien | Buy at Gerardo
In dialect the white and calcareous pebbles that characterize the area of Santa Maria del Piave are called 'La Jara'. The winery is located a few kilometers south of Conegliano, the center of Prosecco. The rivers from the Dolomites transported the pebbles and the alluvium to the landscape north of Venice over thousands of years. Beneath the pebbles is a fertile layer of soil, sandy and calcareous. These soil characteristics are excellent for viticulture, if man knows how to handle them properly. The white pebbles store the heat of the day and slowly release it at night, which is an important condition for the production of fresh, fragrant wines. In particular, for the wine from the Prosecco grape, the freshness, the floraky bouquet and a delicate, harmonious note are of great importance.
The winery La Jara has been owned by the Marion family since 1891, meanwhile it has shrunk to 40 hectares due to the division of the inheritance. Since 1990 it has been managed with great dedication by the brothers Massimo and Paolo. The two winemakers complement each other very well in the vineyard and cellar work. An important concern of the family is the selection of the old vines to preserve the local clones, as they are more resistant to the countless vine diseases. In the vineyards is worked very carefully by conviction, the use of artificial fertilizers and chemicals are taboo. The fertilization of the vineyards is done in a unique way. We have a contract with a cattle farm for the purchase of cattle manure, because perfect fertilizer is a rare commodity. Even the construction of a modern and technologically advanced wine cellar does not leave out the idea of quality, as can be seen during a visit to the winery. It is also noteworthy that the entire grape harvest and pressing of the winery is done in just one day.
Care is taken to ensure homogeneous grapes with the correct degree of ripeness, which are immediately destemmed, gently pressed and sent to alcoholic fermentation. A smooth handling of the cellar work ensures the high quality of the grapes. Only a few yeasts, naturally present in the vineyard, allow the must to ferment completely. The must and the young wine are clarified by gravity. In order to ensure a smooth fermentation process and to avoid undesirable aromas, purchased and industrially produced dry yeasts are not used. For this reason, the important wine yeasts are propagated on the winery itself. For the second fermentation, which is traditionally carried out in tanks and lasts several weeks, the winery's own yeasts and sugar are added to the finished base wine. The longer the second fermentation lasts, the finer the perlage and the better the carbonic acid remains bound in the wine. There is no aggressive intervention in the winemaking process and the wine is gently filtered before bottling. In the end, these are all important steps for the quality, integrity and purity of the final product. Conclusion: At La Jara the quality approach applies not only in the vineyard but also in the cellar. - Gerardo [TS06/22]