Prosecco Brut 2021

Time to break out mums fancy glasses for this one! 
 
One of our handcrafted Prosecco styles is back, fermented in bottle, using the traditional sparkling method. Originally, we wanted to try this method to see how we could add another dimension to the modern classic Prosecco. 
 
The magic happens in the slower process, it ages on it's lees (yeast sediment) for at least 18 months, developing flavour, a weightier texture, a finer bubble & that trademark yeasty flavour that traditional sparkling is known for. 
 
It's made using free-run prosecco juice (so less bitterness from skin pressings), hand riddled & then hand disgorged before release (you can see a photo of Gabe doing this above). 
 
It's made to be bone dry & has a savoury element that makes it a stand out option for savoury food pairing, or alone as an aperitif to appreciate on its own. 
 
Think crisp apple, lemon & biscuit. 
 
Single vineyard. Alcohol 11.5%.