|Vintage||Base Vintage: 2017|
|Vineyard Practices||Family traditional responsible farming methods with a diet of composts, native grasses & flora as ground cover, low water imput and natural sprays for diseases.|
|Soil||Limestone & Quartz|
|Trellis System||Single wire|
|Yield per Vine||4 kg / 3 ton per acre|
|Wine Making||5,300 bottles produced. Hand picked, whole bunch pressed and natural cold settling for 10 days then racked with little solids for natural ferment at 12c for 4 weeks with lees aging for a further 4 weeks for added texture, roundness and complexity. Final base wine completion was transferred to tank for pressurised secondary fermentation to produce its natural occuring fine bubbly beads (Prosecco’s traditional Martinotti / Charmat method)|
|Vintage||Excellent winter rains and good fruit set was a good sign for a healthy vintage. Summer was mild to warm with a couple of rain events during January & February helped freshen things up leading into March harvest. Beautifully frothy and bright with a greenish streak and excellent persistent bead. Aromatically appley with stone fruits, lime and blossom flowers. Wounderfully dry, fresh, soft and rounded, with excellent acidity, texture, weight & persistence.|
The Winefront, Gary Walsh, June 2017
It’s a belter of a Prosecco, given that it combines a level of complexity alongside thirst-quenching drinkablity.
Musky perfume, brine, smoke, lemon biscuits and white peach. It’s playful, feels a little juicy, but also quite dry and saline, has a refreshing lightly sparkling mineral water bubble, and finishes dry, crisp and long. Flat out delicious.