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.
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