Vineyard:
The fruit for our Prosecco was sourced from a family owned vineyard located in the Nagambie Lakes wine region bordering the Strathbogie Ranges in Central Victoria. The climate and location of the vineyard is perfect for growing Prosecco grapes to maintain good natural acid levels and create a delicate, crisp wine.
Winemaking:
Our Prosecco is made using carefully selected parcels of fruit from the vineyard. The grapes are gently pressed to ensure minimal extraction of phenolics and then fermented at a cool temperature to keep as much aromatic as possible. The wine then goes through a secondary fermentation using the charmat method in a pressure tank to get the lovely fine bead before being bottled.
Wine:
Pale lemon in colour with a lovely persistent fine bead. Aromas of green apple, pear and citrus with a hint of white flower. The palate has great natural acidity, with notes of apple and citrus flavours carrying through to a clean, crisp, dry finish. This is a lovely drier style of Prosecco making it perfect as an aperitif before a meal and also to use in cocktails like an Aperol Spritz.
