Risky Business was established in 2013 as a King Valley venture bringing together vintner John Waldron and grapegrower Rob Quenby. Its Prosecco is grown in Victoria's King Valley, the home of Australian Prosecco, where Glera thrives on well-drained alluvial and clay-loam soils on valley floors and rising foothills. The region's altitude and cool nights give a long, even ripening that locks in the crisp acidity and pear-and-citrus aromatics the style depends on. As a non-vintage wine the Prosecco is built for consistency, drawing chiefly on current-season Glera picked at moderate ripeness to keep the fruit fresh and the alcohol restrained.

Glera is harvested relatively early to preserve natural acidity and pressed gently for clean, aromatic juice. After a cool primary fermentation the base wine undergoes a second fermentation in pressurised tank by the Charmat (tank) method, which retains Glera's fresh pear, apple and citrus character rather than building autolytic complexity. It is held briefly on lees, then filtered and bottled under pressure. Finished Extra Dry, it carries a little more residual sugar than a Brut, giving a soft, gently off-dry finish balanced by bright acidity. The contract winemaker for this release NEEDS VERIFICATION.