Latest Technical Specifications · NV
Alcohol 11.3%
pH 3.15
Total Acidity 7 g/L
Grape Varieties Chardonnay and Pinot Noir
Region Australia
Fermentation Vessels Tank for secondary fermentation
Pressing Method Fruit Is Picked And Pressed, Then Allowed To Settle Naturally Before Filtration.
Production Details Cold primary fermentation preserves freshness and delicacy; secondary fermentation in tank adds complexity. Better parcels from individual vintages are blended together.
Tasting Notes Very pale straw; citrus, floral, fresh cream and bread-dough aromas; fine bubbles, creamy texture, delicate acidity and fresh fruit.
Food Pairing Aperitif, or natural oysters with lemon and black pepper
Vintages
NV Technical Specifications
Alcohol 11.3%
pH 3.15
Total Acidity 7 g/L
Grape Varieties Chardonnay and Pinot Noir
Region Australia
Fermentation Vessels Tank for secondary fermentation
Pressing Method Fruit Is Picked And Pressed, Then Allowed To Settle Naturally Before Filtration.
Production Details Cold primary fermentation preserves freshness and delicacy; secondary fermentation in tank adds complexity. Better parcels from individual vintages are blended together.
Tasting Notes Very pale straw; citrus, floral, fresh cream and bread-dough aromas; fine bubbles, creamy texture, delicate acidity and fresh fruit.
Food Pairing Aperitif, or natural oysters with lemon and black pepper
Sources: winedata.debortoli.com.au ↗ · Compare this vintage