2023 Billy Button ‘The Socialite’ 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 but 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. For extra complexity this Prosecco is fermented in bottle using the traditional method and dosed with a little liqueur for a touch of sweetness. Sourced from the Antonello vineyard in Buffalo River.

Production Notes

The fruit was pressed, settled overnight then racked to stainless steel and fermented with selected yeast. Once ferment was complete the wine was sulphured to retain freshness and was held on lees for 8 months prior to stabilisation and clarification. Hand bottled for secondary ferment in bottle and matured on yeast lees for a further 6 months before being riddled and hand disgorged with a small addition of liquor.

Tasting Note

Abundant aromas of white stone fruit with hints of melon.  On the palate white nectarine is paired with hints of honey delivering a balanced finish with attractive acid.

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Technical details

Vineyard:             Antonello Vineyard, Buffalo River

Region:                Alpine Valleys

Alcohol:               11.0%

Winemaker:        Jo Marsh and Glenn James

Reviews

SILVER medal winner at the 2025 North East Victorian Wine Challenge

"Sourced off the Antonello vineyard. The super acidic zip usually associated with prosecco is tamed – just a little – with 8g/L RS – which weaves an attractive layer of smooth texture through the bubbles. It's all gently appley with melon, pear and some floral honeysuckle notes. Crisp, lemony acidity to close. This is the versatile prosecco you have been looking for." Awarded 93 points, Halliday Wine Companion, Jeni Port - Published 11 February 2025