Prosecco grapes thrive in cool growing conditions, inspiring the Brown Brothers team to plant vines on the chilly slopes of their Banksdale property, 485 metres above sea level in the upper reaches of the King Valley. The fruit is picked later and at a slightly higher baume, to deliver a soft and well rounded, approachable young wine. Although the wine is fermented to dry, the extra time fruit spends hanging on the vine allows grapes to develop more intense flavours and aromas. After primary vinification the wine was fermented, Metodo Italiano or Charmat method, in tank to five atmospheres of pressure and bottled promptly to retain the bubbles, achieving an easier to enjoy style of sparkling. Alcohol 11.5%