2023 Billy Button ‘Ancestrale’ 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 using the Ancestrale method, meaning it is bottled near the end of primary fermentation.  The remaining grape sugar creates the bubbles as it ferments to dryness. It is released undisgorged with the yeast still in the bottle.

Production Notes

Hand picked and whole bunch pressed. Cold settled and racked to ferment in stainless steel. Fermented at 12- 14 degrees, then tiraged towards the end of primary fermentation to complete in the bottle. Matured on lees in bottle for 6 months prior to labelling and release.

This Prosecco has been made using the "Methode Ancestrale", which means it finished its primary ferment in this bottle, so the grape solids and yeast are still in the bottle and no sugar or sulphur has been added. To serve, ensure the bottle has been chilled standing upright, otherwise open over a sink as it may foam over on opening if the solids are suspended. 

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Tasting Notes

A wisp of green apple interlaced with wild fennel and nettles in the glass precedes a dry palate with textural elements – savoury on the finish.

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Technical details

Vineyard:            Antonello Vineyard, Buffalo Creek

Region:               Alpine Valleys

Alcohol:              10.4%

Winemaker:        Glenn James and Jo Marsh

Reviews

"Winemakers Jo Marsh and Glenn James are embracing everything that is prosecco. Here, they capture the less-is-more ancestrale style (i.e. no disgorgement), which sees the grape transformed into a super-dry, savoury-inclined flavour statement rich in layers of preserved lemon, pear, grilled almond, quince and grapefruit. Maintains freshness, youthful vitality and vibrant bubbly action from go to whoa." Awarded 94 points, Halliday Wine Companion, Jeni Port - Published 07 August 2024