Grown in Australia’s spiritual home of Prosecco, the alpine King Valley. Prosecco’s trademark characters of citrus blossom, apple and melon finish with its typical chalky minerality.
If you seek light, bright and vibrant – here you go.
– Sam Scott, Winemaker
This Prosecco had a slow, cool primary fermentation to capture the bright, and subtle varietal characters. Secondary fermentation, the one where you get the bubbles, was performed in the Charmat method (in a pressurized tank) and bottled with a dosage of 7.5 grams per litre residual sugar.