|Vintage||Base Vintage: 2019 / Bottled June 2019|
|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||Beautifully frothy and bright with a greenish streak with an excellent persistent bead. Aromatically appley with stone fruits, lime and orchard blossom flowers. Wonderfully bright & dry, fresh, soft & rounded, with excellent acidity, texture, weight & persistence.|
The Wine front – Gary Walsh Aug 2019
I’m just saying right now, that for drinking pleasure, I’d rather have this in my glass than just about any NV Champagne.
Light perfume, almond, ripe lemon and some rind. It’s chalky, has enough fruit to give body and pleasure, but it’s also saline and clean, very long and seemingly dry and crunchy on the finish. Is that a little Japanese ginger in the aftertaste?
Get into it.