2018 Prosecco (Dry Sparkling White)

BAROSSA’S FIRST SPARKLING PROSECCO

3rd Release

Barossa’s new chic aperitif

Base Vintage: 2018 /  Bottled June 2018

Prosecco is the traditional sparkling wine of Veneto in northern Italy. Unlike Champagne, Prosecco is made using the Martinotti /Charmat method, which is tank fermented as opposed to bottle fermented which gives its aperitif (before food) origin of lively freshness.

$25.00

Region  Barossa
Sub-Region Angaston
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
Variety Prosecco
Alc/vol 12.0%
Closure Cork
Yield per Vine 4 kg / 3 ton per acre
Altitude 380 metres
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.

Reviews

The Winefront, Gary Walsh