The 2023 Vintage saw cooler than average temperatures throughout the season providing the vines with ample rippening time. The Prosecco was 40% whole bunch pressed and 60% de-stemmed before being gently pressed as to not extract any green characteristics that can be riffe throughout the growing season.
After cold settling the winemaking team used a yeast that was native to champagne which saw the ferment through. As a team we decided it was time to visit an old flame of our product list and bench trial a sparkling rose Prosecco. With this cooler climate the Pinot Noir component was fresh, confectionary and vibrant so we blended in a small proportion 8% to give the product its finished candy hue colour.
Aromas of candied apple, strawberries and cream with a natural driven acidity thats interwoven with a refreshing bubble and fruit sweetness.