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 Secondary fermentation in tank
Pressing Method Fruit Is Picked And Pressed, Then Allowed To Settle Naturally Before Filtration.
Production Details All juice is fermented cold to retain freshness and delicacy. Better parcels from multiple vintages are blended before secondary fermentation in tank.
Tasting Notes Very pale straw; citrus, floral, fresh cream, and bread-dough aromas; fine bubbles, creamy texture, delicate acidity, and fresh fruit.
Food Pairing Oysters, canapés, and fresh fruit
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 Secondary fermentation in tank
Pressing Method Fruit Is Picked And Pressed, Then Allowed To Settle Naturally Before Filtration.
Production Details All juice is fermented cold to retain freshness and delicacy. Better parcels from multiple vintages are blended before secondary fermentation in tank.
Tasting Notes Very pale straw; citrus, floral, fresh cream, and bread-dough aromas; fine bubbles, creamy texture, delicate acidity, and fresh fruit.
Food Pairing Oysters, canapés, and fresh fruit
Sources: winedata.debortoli.com.au ↗ · Compare this vintage