Santa & D'Sas Prosecco NV

SANTA & D’SAS is a new collaboration between old friends Andrew Santarossa and Matthew Di Sciascio and their families who met each other while studying their wine degrees. With a shared Italian cultural heritage, a strong passion for making wine and a great family friendship, their first collaboration was to make a joint student wine together as part of their studies.

Andrew completed winemaking studies and went on to work at various wineries including Houghtons, Giant Steps and Domaine Chandon in the Yarra Valley. Currently Andrew is winemaker for his own winery and vineyard (Langbrook Estate) producing a range of wines.

Matthew has completed both Wine Science and Viticulture Degrees. From 2000-10 he was one of the proprietors, winemaker and viticulturist at Bellbrae Estate in Geelong plus 2008-9 was winemaker at Otway Estate near Colac. Since 2011 Matthew has continued to have roles as vintage winemaker at Galli Estate, consultant winemaker at Clyde Park and has developed his own range of Italian inspired D’SAS wines as winemaker for Di Sciascio Family Wines.

Elegant and vibrant King Valley Prosecco fruit providing soft, delicate texture on the palate with an ethereal finish.

Distinctive and complex nose of fresh white blossom, white melon and citrus aromas along with the faintest hint of white chocolate. Super refined texture on palate that displays well intergrated CO2. A soft and savoury finish complemented by green apple, sweet almonds and a fascinating spicy note.

Finger food,” tapas,” light hors d’oeuvre and delicate dishes. Serving temperature 6° – 8°C.

The King Valley is one of Australia’s most exciting, emerging wine regions. It is located in north east Victoria – approximately three hours north of Melbourne and seven hours south of Sydney.

Home to the most picturesque and unspoilt valley in Australia, King Valley benefits from a cool climate with extremely varied terrain, a terrain that ranges from snow-capped Alps to sun baked fields.

The 2014 growing season was impacted by three major weather events. The first was a cool, wet and windy spring which impacted on flowering and fruit set, reducing yield dramatically in the King Valley. The other was a major rain event in mid-February, with a torrential downfall in many places. The third was a March heat wave. Yields were 50% lower than normal. On the upside, there was strong agreement on the vibrant aromas and intense flavours in the white varieties. A very small vintage producing excellent white and sparkling wines.

The fruit for the NV Prosecco was picked in late February at 9.5° baumé. The grapes were picked in the early morning, and quickly pressed off skins into tank for fermentation with some solids to provide complexity and richness. The wine was left on yeast lees with weekly stirring to protect the freshness in the wine and add complexity. The finished base wine was Charmat fermented slowly at 11°C with the natural CO2 produced during secondary ferment being retained under pressure in the wine. After completion of the secondary fermentation the wine was chilled and filtered off yeast lees. At this stage, the wine received a small addition of expedition liquor to provide the final balance and structure. The wine was counter pressure bottled under crown seal in August 2014.

Alcohol 11.0%v/v, pH 3.12, TA 6.1g/L, RS 12g/L