2020 Prosecco (Dry Sparkling White)


5th Release

Barossa’s new chic aperitif

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.

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Region Barossa
VintageBase Vintage: 2020 / Bottled June 2020
Vineyard PracticesFamily traditional responsible farming methods with a diet of composts, native grasses & flora as ground cover, low water imput and natural sprays for diseases.
SoilLimestone & Quartz
Trellis SystemSingle wire
Yield per Vine4 kg / 3 ton per acre
Altitude380 metres
Wine Making4,900 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 occurring fine bubbly beads (Prosecco’s traditional Martinotti / Charmat method)
VintageBeautifully frothy and bright with a greenish streak and excellent persistent bead. Aromatically lively with stone fruits, lime and white flowers. Wonderfully bright with melon, apples and lime. Finishes dry, fresh & rounded, with excellent acidity, texture, weight & persistence.


Huon Hooke Sept 2020

The colour is pale and it has a vigorous froth of bubbles, smelling fresh and pear-like, grapy and scrupulously clean. Mercifully, it’s not as sweet as many proseccos but is balanced and refreshing, and eminently quaffable.

The Wine front – Gary Walsh June 20202

It bursts through the mouth, has no hard edges, feels clean and lively, delivers flavour and a small amount of baked goods, some white flowers and vanilla, gentle fizz and finishes clean, precise, flinty and long. It doesn’t choke going for complexity; it’s just a bloody delicious glass of fizz, packed with energy and verve.