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93 Points
Hand picked, whole bunch pressed.
"Gee it’s a lovely thing to drink. So refreshing."
Dom Torzi is crafting some of the best value wines made in Australia, hit after hit.
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Description
Prosecco is the traditional sparkling wine of Veneto in northern Italy. Unlike Champagne, Prosecco is made using the Martinotti /Charmat method, which is tank fermented as opposed to bottle fermented which gives its aperitif (before food) origin of lively freshness.
Hand picked, whole bunch pressed and natural cold settling for 12 days then racked with little solids for natural ferment at 13c for 4 weeks with lees aging for a further 4 weeks for added texture, roundness and complexity. Final super charged base wine completion was transferred to tank for pressurised secondary fermentation to produce its natural occurring fine bubbly beads (Prosecco’s traditional Martinotti / Charmat method).
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Palate:Blackberry
Food Pairings:
Asian
Cheese
Poultry
Description
Prosecco is the traditional sparkling wine of Veneto in northern Italy. Unlike Champagne, Prosecco is made using the Martinotti /Charmat method, which is tank fermented as opposed to bottle fermented which gives its aperitif (before food) origin of lively freshness.
Hand picked, whole bunch pressed and natural cold settling for 12 days then racked with little solids for natural ferment at 13c for 4 weeks with lees aging for a further 4 weeks for added texture, roundness and complexity. Final super charged base wine completion was transferred to tank for pressurised secondary fermentation to produce its natural occurring fine bubbly beads (Prosecco’s traditional Martinotti / Charmat method).
Hand picked, whole bunch pressed and natural cold settling for 12 days then racked with little solids for natural ferment at 13c for 4 weeks with lees aging for a further 4 weeks for added texture, roundness and complexity. Final super charged base wine completion was transferred to tank for pressurised secondary fermentation to produce its natural occurring fine bubbly beads (Prosecco’s traditional Martinotti / Charmat method).
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Palate:
Blackberry
Food Pairings:
Asian
Cheese
Poultry
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Palate:
Blackberry
Food Pairings:
Asian
Cheese
Poultry
Torzi Matthews