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Sulphite-free, cloudy Fizz made from the traditional Glera grape – the follow-up to our hugely popular first Prosecco.
About the winemaking: We ferment the juice to dryness and then we take some fermenting wine and add it to complete the fermentation in the bottle. Getting the volume and sugar level right is crucial before we bottle it that same day. The sweeter wine continues to ferment creating the pressure and the bubbles in the bottle. Voila!
Somewhat similar to the French Pétillant Naturel, it finishes fermentation in the bottle and creates yeast sediment, which would be disgorged in Champagne, but we leave in the bottle giving it a cloudy appearance and some lovely texture and yeasty complexity.
Served chilled, this is perfect for drinking in a tumbler with a few prawns or oysters in the backyard. Dry, crispness combined with the florals and yeasty notes that the sediment gives. Sulphite free (other that whatever is naturally produced by the fermentation).
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