Grown at the stunning Glenmore Springs Vineyard in the cool upper reaches of the renowned King Valley at an elevation of 34Om ASL, this site rarely gets over 32-33°c. Planted to well draining, gritty clay loam soil on a north easterly facing aspect with rows planted in a north-south orientation. A reliable katabatic wind draws the cool air from nearby mountains down through the vineyard on its way to the valley floor below most summer evenings.
Marco’s vineyard is simply immaculate, a true testament to his dedication to produce the highest quality fruit possible. Arched cane pruned, leaf plucking is undertaken on the east side to expose fruit to the gentle morning sun. In short this is fruit from an amazing grower with a beautiful cool climate vineyard site, no short cuts taken. For us these are the key ingredients to making good wine, everything done in the winery is subsidiary to this.
Ripeness is closely monitored through February and March, once flavours are deemed optimal the fruit is picked in the cool of the night with a gentle new generation selective harvester and delivered straight to the winery for immediate pressing.
Gently top loaded into the press on immediate arrival to the winery before a low extraction press cycle is undertaken. The free run juice is sent to a separate tank and chilled with every precaution taken to avoid oxidation in order to preserve the aromatics of the wine. The pressing component is sent to a separate tank and allowed to warm up so that a natural wild fermentation can commence, once a strong ferment is evident in the pressings it's combined with the free run in order to seed the fermentation in the larger free run component. This process helps us eliminate some of the risks of naturally fermenting aromatic whites while allowing us to showcase the wild yeast indigenous to the specific vineyard site.
Fermentation was kept below 13°c throughout and once complete the wine racked of heavy solids before 5 months maturation in tank on light fluffy lees to build texture.
It’s not every day you see a single vineyard, single vintage, wild fermented Prosecco. When we decided to make our first Prosecco back in 2O23 we decided to do it properly and make something to be proud of. This Prosecco displays all the hallmarks of what makes drinking Prosecco one of life’s simple pleasures but adds another dimension of finesse, complexity and quality through the use of the natural wild yeast unique to the vineyard site, maturation on lees and most importantly a cool climate vineyard site deep in the famed Prosecco growing region of the King Valley.
This is a dry Prosecco that displays immense purity through an acidity that is in perfect harmony with the residual sugar and fine bead bubble. Vibrant aromatics of white flowers and citrus follow on to a mouth full of fresh green pear, apple & orange. Enjoy!
REGION/GI: KING VALLEY
GROWER: MARCO MARTINELLI
VINES PLANTED: 1999
ELEVATION: 34Om ASL
ROW ORIENTATION: NORTH SOUTH
ELEVATION: 18Om ASL
SOIL TYPE: WELL DRAINING GRITTY CLAY LOAM
Grown at the stunning Glenmore Springs Vineyard in the cool upper reaches of the renowned King Valley at an elevation of 34Om ASL, this site rarely gets over 32-33°c. Planted to well draining, gritty clay loam soil on a north easterly facing aspect with rows planted in a north-south orientation. A reliable katabatic wind draws the cool air from nearby mountains down through the vineyard on its way to the valley floor below most summer evenings.
Marco’s vineyard is simply immaculate, a true testament to his dedication to produce the highest quality fruit possible. Arched cane pruned, leaf plucking is undertaken on the east side to expose fruit to the gentle morning sun. In short this is fruit from an amazing grower with a beautiful cool climate vineyard site, no short cuts taken. For us these are the key ingredients to making good wine, everything done in the winery is subsidiary to this.
Ripeness is closely monitored through February and March, once flavours are deemed optimal the fruit is picked in the cool of the night with a gentle new generation selective harvester and delivered straight to the winery for immediate pressing.
Gently top loaded into the press on immediate arrival to the winery before a low extraction press cycle is undertaken. The free run juice is sent to a separate tank and chilled with every precaution taken to avoid oxidation in order to preserve the aromatics of the wine. The pressing component is sent to a separate tank and allowed to warm up so that a natural wild fermentation can commence, once a strong ferment is evident in the pressings it's combined with the free run in order to seed the fermentation in the larger free run component. This process helps us eliminate some of the risks of naturally fermenting aromatic whites while allowing us to showcase the wild yeast indigenous to the specific vineyard site.
Fermentation was kept below 13°c throughout and once complete the wine racked of heavy solids before 5 months maturation in tank on light fluffy lees to build texture.
It’s not every day you see a single vineyard, single vintage, wild fermented Prosecco. When we decided to make our first Prosecco back in 2O23 we decided to do it properly and make something to be proud of. This Prosecco displays all the hallmarks of what makes drinking Prosecco one of life’s simple pleasures but adds another dimension of finesse, complexity and quality through the use of the natural wild yeast unique to the vineyard site, maturation on lees and most importantly a cool climate vineyard site deep in the famed Prosecco growing region of the King Valley.
This is a dry Prosecco that displays immense purity through an acidity that is in perfect harmony with the residual sugar and fine bead bubble. Vibrant aromatics of white flowers and citrus follow on to a mouth full of fresh green pear, apple & orange. Enjoy!
REGION/GI: KING VALLEY
GROWER: MARCO MARTINELLI
VINES PLANTED: 1999
ELEVATION: 34Om ASL
ROW ORIENTATION: NORTH SOUTH
ELEVATION: 18Om ASL
SOIL TYPE: WELL DRAINING GRITTY CLAY LOAM
