Member's Price $13.50
Traditional Bottle Fermentation, but left with yeast lees to serve. Tiraged August 2019 Rather than “riddle” the yeast to the bottom of the crown seal for removal this is served with the sediment. This is how Prosecco started, artisan and a little rustic. If aged longer the yeast influenced flavours will develop over time.
Light straw in colour, the yeast clouds the glass if disturbed. Fresh and relatively fruity on the aroma. Pears and crisp apples are a better analogy than citrus.
Initially the richness of the mouthfeel defies the totally dry finish. Nothing has been added after secondary fermentation and what’s left is a hint of citrus and mineral notes as it lingers in your mouth. Slightly less bubbles than traditional sparkling and our other Prosecco’s, the lighter spritz allows all the flavours to spread across the palate and give body and length.
Well suited to food, probably of the Italian ilk! Great with antipasto, nibbles, & fish.
Sparkling wines are made to be served cold – less than 4 C
Will settle in the fridge or invert 2 or 3 times when you take it out for a cloudy finish.