The jump in quality from Prosecco DOC to Valdobbiadene DOCG is significant and rooted in differences in terroir, viticulture, and winemaking regulations.

• Terroir: In DOCG Prosecco, the labeling can include "Conegliano Valdobbiadene", "Valdobbiadene", or "Conegliano", depending on where within the appellation the wine is produced. The official DOCG name is:

  • "Conegliano Valdobbiadene": Used when the grapes come from anywhere within the full DOCG zone.

  • "Valdobbiadene" or "Conegliano": May appear alone to highlight the origin within either subzone, often reflecting stylistic or marketing focus. Valdobbiadene wines tend to emphasize richness and texture, while Conegliano wines often highlight finesse and floral notes.

• Yield limits: DOCG producers must follow stricter yield limits, reducing quantity to focus on quality and concentration of flavors.

• Harvesting: Much of the DOCG zone is hand-harvested due to steep slopes, which allows for more careful grape selection. In contrast, DOC vineyards are often machine-harvested on flat land.

• Winemaking oversight: DOCG wines undergo more rigorous testing and tasting panels before release, ensuring a higher standard.

• Flavor profile: Valdobbiadene DOCG wines typically show more finesse, depth, and aromatic intensity—think refined floral notes, ripe orchard fruit, and a more elegant mousse.
  

The La Farra makes a strong statement that sets a standard for the quality of wine that should be expected at the DOCG level in Prosecco.  It offers delicate notes of white flowers, green apple, pear, and a touch of citrus zest.  On the palate it is crisp and fresh. And what really stood out to me was the creamy quality of the mousse.  The finish was refreshing and clean with a hint of mineral. and most importantly - no sappy-ness.