From Australia's spiritual home of Prosecco, the alpine King Valley. If you seek light, bright and vibrant - here you go! Displays Prosecco's trademark characters of citrus blossom, apple and melon finish with its typical chalky minerality.
Grown using (uncertified) biodynamic farming at almost the southern most vineyard of the Adelaide Hills. Barbera gives up delicious red fruits and super crunchy acid in this Rose style Petillant-Natural. Wild ferment, minimal sulphites, vegan friendly.
Nebbiolo and Macclesfield are a pretty handy combination. Picked early for bright, fragrant red fruits and gorgeous, mouth-watering acidity. 15% barrel ferment in old oak for texture, the rest in tank. Vegan friendly.
We love Fiano for its trademark chalky minerality, coupled with a lemon pith/bitter almond grip on the finish, making a tantalizingly textured palate and savoury finish.
Dolcetto, or the ‘little sweet one’ certainly lives up to its reputation here. Supple, red berried, juicy and medium bodied. It would love a chill on a hot day. Wild ferment, unfined, unfiltered. Vegan friendly.
We first created this essential La Prova mix for people spending more time at home during the coronavirus pandemic, and named it out of respect for the way our community imagined new ways of being with one another. We cannot be in solidarity alone. Salute!
A mixed six designed for the 'deciders' of this world; choosing all the time gets tiring! The 'Don't Make Me Choose' Six includes wines we are drinking according to the season plus free delivery, Australia wide.
Small berry ‘Piccolino’ clone of Sangiovese grown in the Blows’ Springhill vineyard in Macclesfield, southern Adelaide Hills. Savoury and medium, with an extra dimension. Wild ferment, unfined, unfiltered. Vegan friendly.
