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All Saints Estate Prosecco
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All Saints Estate Prosecco

Note this is an older vintage and the product may not not available any longer. Check the retailers website for more details.

WINEYARD Established in 1864 All Saints is a heritage listed estate nbsp with a unique footprint in Australian winemaking history nbsp and a keen eye on the future under fourth-generation nbsp family owners Eliza Angela and Nicholas Brown nbsp Distinctive handcrafted table wines accompany nbsp wrld-renowned fortifieds to represent the very best in nbsp premium wines from this treasured corner of NE Victoria WINEMAKING The spritz and the sweetness are both naturally occurring in this wine After harvesting crushing and pressing the juice ferments This fermentation is carried out by yeast that consumes the sugar and produces alcohol and carbon dioxide gas The ferment is then stopped just over half way through and kept really cold By doing this some of the sugar remains the wine is low in alcohol and lots of carbon dioxide is produced TASTING NOTES Colour Pale straw in colour with subtle green hues and a persistent bead Aroma The nose is lifted with delicate aromas of green apple and pear with a hint of citrus Palate The natural acid of this wine retains the freshness and vibrancy with apple and citrus notes and a clean crisp finish Cellaring A refreshing light sparkling best enjoyed young This wine is best drunk young but will cellar up to 1-2 years Food Pairing Perfect before dinner with canapes particularly delicate fish like sardines or even some soft cheese and antipasto

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WINEYARD Established in 1864 All Saints is a heritage listed estate nbsp with a unique footprint in Australian winemaking history nbsp and a keen eye on the future under fourth-generation nbsp family owners Eliza Angela and Nicholas Brown nbsp Distinctive handcrafted table wines accompany nbsp world-renowned fortifieds to represent the very best in nbsp premium wines from this treasured corner of NE Victoria WINEMAKING The spritz and the sweetness are both naturally occurring in this wine After harvesting crushing and pressing the juice ferments This fermentation is carried out by yeast that consumes the sugar and produces alcohol and carbon dioxide gas The ferment is then stopped just over half way through and kept really cold By doing this some of the sugar remains the wine is low in alcohol and lots of carbon dioxide is produced TASTING NOTES Colour Pale straw in colour with subtle green hues and a persistent bead Aroma The nose is lifted with delicate aromas of green apple and pear with a hint of citrus Palate The natural acid of this wine retains the freshness and vibrancy with apple and citrus notes and a clean crisp finish Cellaring A refreshing light sparkling best enjoyed young This wine is best drunk young but will cellar up to 1-2 years Food Pairing Perfect before dinner with canapes particularly delicate fish like sardines or even some soft cheese and antipasto

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