Col Fondo Prosecco undergoes secondary fermentation in bottle and isnt disgorged. The flavoursome leesy sediment dances on the bottom, hence col fondo, literally meaning from the bottom. This is how Italian prosecco used to be crafted before industrialisation turned it into mostly cheap fizz made in stainless steel tanks. This is complex, refreshing, lightly fizzy with plenty of acidity keeping it alive and kicking.

This runner-up Prosecco is perfect with antipasto. Pale straw yellow in colour with lifted light nutty aromas of biscuit and cashew. A creamy palate and long finish.

The quality craftsmanship and timeless aesthetic of Georg Jensen has been captured in every element of the Prosecco, from its wine style to its outer presentation. The collaboration between renowned Danish design house, Georg Jensen, and leading sparkling winemakers present an Australian Prosecco that is uniquely designer.

Prosecco Col Fondo, which means ‘with its lees-sediment’, is one of our handmade originals and a bit of a cavedon wines classic! It’s a cloudy style prosecco and up there with one of our favourite ways of drinking the variety. It offers up more character and depth than the modern classic prosecco, but is still light, fun and easy drinking. Think dry, cloudy, sourdough and lemon curd. Grown by us and made by Gabe using the traditional champagne method, col fondo is fermented in the bottle itself. It’s aged on its lees for 18 months before release, giving it that classic sourdough-like aroma you get from slowly made sparkling. Although it has complexity with age, it has loads of vibrancy and freshness with delicate aromatics. Part of the magic in the slow process, is the fine bubble it produces, along with a great balance between natural acidity and a creamy palate. The dry, savoury edge also makes it a standout for food pairing.

Made in an extra dry style, this Prosecco has all the classic freshness and vibrancy you'd except from an authentic Italian Prosecco. An aperitif style with a very fine mousse, this is made from high quality vineyard fruit from the Treviso region.

Swift hails from the elevated slopes of Orange, NSW. The cool climate and elevated vineyard sites are perfect for the production of traditional method sparkling wines. Chardonnay dominates the palate with fresh cut white fruit and citrus, Pinot noir adds elegant and richness to the mid and back palate.

Pale sunshine yellow color and slight frizzante, this Moscato d'Asti has intense aromas of peaches, rose petals and ginger. On the palate, it is delicately sweet and sparkling with balanced acidity, good complexity and a finish of fresh apricots. The grapes are selected from small vineyards located in Castiglione Tinella. The vineyards are planted with 4,500 vines per hectare, which are almost 40 years old. Only the best Moscato grapes with extended maturation are used for the Cascinetta. The grapes are crushed, pressed and naturally clarified. Must is kept without sulfites in a cold storage, at low temperature in order to naturally prevent fermentation. Before the bottling, we add yeast and temperature is increased to 12°-14° C. Alcoholic fermentation occurs in stainless steel pressured tanks to preserve natural CO2 from the fermentation. The fermentation is stopped at 5% Alc. by reducing the temperature. There is no malolactic fermentation to preserve acidity, varietal fruit character and freshness. The history of the Vietti winery traces its roots back to the 19th Century. Only at the beginning of the 20th century, however, did the Vietti name become a winery offering its own wines in bottle. From 1919 Patriarch Mario Vietti began making the first Vietti wines, selling most of the production in Italy. His most significant achievement was to transform the family farm, engaged in many fields, into a grape-growing and wine-producing business. Then, in 1952, Alfredo Currado (Luciana Viettis husband) continued to produce high quality wines from their own vineyards and purchased grapes. The Vietti winery grew to become one of the top-level producers in Piemonte and was one of the first wineries to export its products to the USA market. Alfredo was one of the first to select and vinify grapes from single vineyards (such as Brunate, Rocche and Villero). This was a radical concept at the time, but today virtually every vintner making Barolo and Barbaresco wines offers single vineyard or cru-designated wines. Alfredo is also called the father of Arneis as in 1967 he invested a lot of time to rediscover and understand this nearly-lost variety. Today Arneis is the most famous white wine from Roero area, north of Barolo. Setting such a fine example with Arneis, even fellow vintners as far away those on the west coast of the United States now are cultivating and producing Arneis!

Bursting with flavours of citrus, red berry and apple coupled with biscuity layer and lemon curd, Howard Park Blanc de Blanc is the perfect wine for entertaining guests. Zesty and rich with lingering acidity and fine mousse, this wine adds something special to every celebration.

Marchand & Burch Cremant de Bourgogne is soft and balanced with delicate bubbles complementing its fruity palate. Finished with a touch of citrus notes that adds vibrancy to its taste, this golden-yellow wine is best served chilled, at 7-8C.