Pale straw, vivid green youthful hue; tantalizing hints of fresh cut pear, citrusm blossom and a mere suggestion of spice jump out and present themselves on the bouquet; the palate is soft, appealing, approachable and basically a whole lot of fun, with gentle bubbles and alcohol combining seamlessly, and offering the maximum amount of freshness for a drink early, enjoy and not necessarily in moderation style of sparkling wine; a spot on example of Prosecco.
Originates from the Balbi family of clones. Renowned for their fine characters and delicate aromatics. These clones have the greatest expression of floral and citrus characters.
Cheshunt site: white porous soil mix of gravel and clay
The fruit is machine harvested in the early hours of the morning and then loaded directly into the press. The free run juice is separated from the pressings during this
Stage. The free run gives the greatest fruit expression both aromatically and on the
Palate. The juice is allowed to settle and then inoculated within 24 hours of
Harvest. The fermentation temperature is generally between 14 -16 degrees and can last for up to a month. Once fermentation is complete the wine is clarified and stabilised in preparation for the secondary ferment. The Pucino Prosecco is made into a sparkling wine using the Charmat Method. This process involves re-inoculating the wine in a pressurized vessel. This ferment generally takes three weeks after which the wine is adjusted to the desired sugar level and then bottled.
25th February 2013 – 7 th March 2013
Australia, King Valley
Cheerful Fun & Fizzy