2023 Prosecco (Dry Sparkling White) NEW RELEASE


11th 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
Sub-Region Angaston
Vintage Base Vintage: 2023 / Bottled February 2024
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 5 kg / 4 ton per acre
Altitude 380 metres
Wine Making Hand picked, whole bunch pressed and natural cold settling for 14 days then racked with little solids for natural ferment at 13c for 4 weeks with lees aging for a further 4 weeks for added texture, roundness and complexity. Final super charged 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).
Vintage Lovely mild vintage for the Barossa allowing for flavours to slowly build with excellent acid retention to aid in the wines freshness and styling has produced a silver green streaked fruit of amazing flavours and natural holding acidity. Beautifully frothy and bright with excellent persistent bead. Aromatically lively with stone fruits, lime and white flowers. Wonderfully bright with orchard fruits, melon, apples and lime. Finishes dry, fresh & rounded, with excellent acidity, texture, weight & persistence.


The Wine Front – Gary Walsh