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Australia’s natural home for Prosecco. Many families originated from Northern Italy where the Prosecco grapes are indigenous. Ideal climate and breathtaking scenery at the base of Victoria’s snowfields.

Fruit is harvested in the cool of night to achieve a balance of fruit freshness and acidity. The wine is pressed and racked to stainless vats for fermentation. The wine is blended and the all important secondary fermentation begins that gives the final bubbles. This second fermentation gives creaminess and texture to the blend, before it is transferred under pressure, complete with bubbles, to bottle.

Pale with green hues. Fruit-driven with hints of green apple and wisteria. It tastes of apple and pear with fresh pithy lemon, gentle creaminess, complete with the very fine bubbles that we call ‘bead’.

The King Valley, at the base of Victoria’s snowfields, provides the ideal climate for prosecco and this refreshing drop from De Bortoli is a must try. Here, delicious fruit flavours of apple and pear are well balanced with crisp, natural acidity. With its lovely creamy texture and fine bead, it’s a steal for under $20. Ben Malouf, Daily Telegraph

Something sparkling is always welcome, and this King Valley prosecco is a fresh and creamy wine that's delicious in a Campari Spritz. Time Out Sydney

Summer is all about kicking back and having fun, and this prosecco by De Bortoli seems to capture just that. Teeny tiny bubbles and a soft finish mean it's easy to drink, and makes for a great foundation in summertime cocktails like Bellinis and Aperol Spritz. Lively and fun, the cool, retro looking label will impress the guests at your garden soiree, whilst the pocket friendly price tag will have you searching this one out all summer long. Emily Usher, The Urban List

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