|Vintage||Base Vintage: 2018 / Bottled June 2018|
|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||Good winter & spring rainfalls, with good soil moistures for the growing season ahead. Vineyard showed a healthy canopy heading into summer. January and February were warm & dry leading into March harvest. Beautifully frothy and bright with a greenish streak with an excellent persistent bead. Aromatically appley with stone fruits, lime and orchard blossom flowers. Wounderfully dry, fresh, soft and rounded, with excellent acidity, texture, weight & persistence.|
The Winefront, Gary Walsh Sept 2018It’s about as good an example of Prosecco as you’d get, to my tastes. It’s dry and briny, with fine bubbles and gentle chalky texture, bright fruit, clean lines, a musky perfume in there along with ripe lemon and green pear. The finish is very refreshing, clean and crunchy. It’s very excellent. So smashable, and not tiring. Highly recommended.