Light, bright, vibrant.

Like all our wines, we make Prosecco for the simple reason that it is delicious. In this case it is also fun, slightly fruitful and extremely vital. It’s our go to aperitif.

Climate | Mediterranean with a touch of alpine continentality.

Season | The 2024 growing season started wet and cool, then finished warm and dry during ripening period.

Source | Grown in Australia's spiritual home of Prosecco, the alpine King Valley. Halfway between Wangaratta and the Victorian ski fields, the region benefits from the climates of both. Warm days and cool nights make it perfect for growing Prosecco, a medium-ripener that generally won’t reach full ripeness until mid March which is well beyond the full heat of February. A couple of great vineyards in Cheshunt and Whitfield provide fruit for this wine.

Winemaking | Slow, cool primary fermentation to capture the bright, and subtle varietal characters. Secondary fermentation, the one where you get the bubbles, was performed using the charmat method (in a pressurised tank) and bottled with a dosage of 7.5 grams per litre residual sugar. Vegan friendly.

Style | Made in a dry style, which really highlights Prosecco’s trademark characters of citrus blossom, apple and melon, finishing with its typical chalky minerality.

Tasting Notes
Whitfiled, King Valley Grown in Australia’s spiritual home of Prosecco, the alpine King Valley. If you seek light, bright and vibrant – here you go. Prosecco’s trademark characters of citrus blossom, apple and melon finish with its typical chalky minerality. 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. In 2009 the Prosecco Consorzio officially changed the name of the variety from Prosecco to Glera, trying to reserve the name Prosecco for the designation of origin. However, Australia, with first plantings in the 1990’s has only ever known this variety as Prosecco and continues to do so.