2022 Billy Button ‘Col Fondo’ Prosecco
Prosecco has become increasingly popular in Australia over the last 10 to 15 years. It has found its home in the neighbouring King Valley and it also flourishes in the Alpine Valleys. Most Australian Prosecco is produced using the Charmat (tank fermentation) method and tends to be on the sweeter side. This Prosecco is made in a Col Fondo style meaning it is bottled fermented and not disgorged
Ready to drink your 'cloudy' pet-nats (pétillant naturel) style Prosecco? Visit our guide HERE
Production Notes
The fruit was machine harvested, crushed and pressed to a temperature-controlled tank, where it was cold settled overnight. Once racked the juice was inoculated with selected yeast and fermented at 13 degrees. When ferment was complete the base wine was racked and sulphured immediately to retain freshness. The wine was then stabilised and filtered prior to triaging in March 2023.
A more traditional Italian style of Prosecco, with a funky twist. Once bottle fermented it was not disgorged. This means it is slightly cloudy because the yeast from tirage is left in the bottle. The finished product has minimal sulphur and no added sweetness.
Tasting Notes
Slightly cloudy in the glass with aromas reminiscent of homemade lemonade. The palate is pithy and drying with an attractive cleansing quality. Perfect thirst quencher in hot weather!
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Technical details
Vineyard: Antonello Vineyard, Buffalo Creek
Region: Alpine Valleys
Alcohol: 10.5%
Winemaker: Glenn Janes. Melissa Fettke and Jo Marsh
Reviews
"Another intriguing version of prosecco from this experimental producer. In this instance, the light-bodied wine is crafted with the traditional method, bottled undisgorged, giving it a slightly cloudy appearance. Scents of crushed aspirin, lemonade and bitter melon. Energetic, dry, attractively bitter and immensely appealing." Awarded 90 points, Ned Goodwin, JamesSuckling.com - Published Jan 24, 2024