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.
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.