Australian Prosecco from the Freeman vineyard in the Hilltops, NSW. The vines grow on granite ridges about 560 metres up between Young and Harden. They were planted by Brian Freeman, one of Australia’s great champions of Italian grape varieties. Warm days and cool nights keep the fruit fresh and zesty, and the vineyard is farmed to organic principles.
The grapes were pressed straight to tank and wild fermented with native yeasts over 12 days. The wine then rested on fine lees in stainless steel for eight months, building a soft, creamy texture without any shortcuts. Bubbles were added in tank by the Charmat method, the traditional way Prosecco is made in Italy, and it finishes dry at around 3 g/L.
A lo-fi sparkling wine with crisp pear, green apple and a salty, chalky finish. Made for summer afternoons.
Australian Prosecco from the Freeman vineyard in the Hilltops, NSW. The vines grow on granite ridges about 560 metres up between Young and Harden. They were planted by Brian Freeman, one of Australia’s great champions of Italian grape varieties. Warm days and cool nights keep the fruit fresh and zesty, and the vineyard is farmed to organic principles.
The grapes were pressed straight to tank and wild fermented with native yeasts over 12 days. The wine then rested on fine lees in stainless steel for eight months, building a soft, creamy texture without any shortcuts. Bubbles were added in tank by the Charmat method, the traditional way Prosecco is made in Italy, and it finishes dry at around 3 g/L.
A lo-fi sparkling wine with crisp pear, green apple and a salty, chalky finish. Made for summer afternoons.
