2023 Prosecco, King Valley 

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.

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.

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. This particular release is defined by a cool growing season and moderate yields, where the flavours are vibrant and varietal.