2024 Nomads Garden ‘Glenmore Springs Vineyard’ Prosecco, King Valley
As with all our wines it is sourced from a single vineyard and fermented using only the naturally occurring wild yeast indigenous to that vineyard. Our ambition was to create a bright, clean, vibrant Prosecco with just the right balance of bubble, acidity and residual sugar.
The result is a wine with remarkable sense of vibrancy and purity that does an amazing job of conveying the pristine natural environment of the King Valley in Victoria’s high country from which it was born.
A vibrant lemon colour, immensely perfumed with a mouth watering acidity tempered by just the right amount of residual sugar and texture, all complemented by a delicate fine bead bubble.
As with all our wines it is sourced from a single vineyard and fermented using only the naturally occurring wild yeast indigenous to that vineyard. Our ambition was to create a bright, clean, vibrant Prosecco with just the right balance of bubble, acidity and residual sugar.
The result is a wine with remarkable sense of vibrancy and purity that does an amazing job of conveying the pristine natural environment of the King Valley in Victoria’s high country from which it was born.
A vibrant lemon colour, immensely perfumed with a mouth watering acidity tempered by just the right amount of residual sugar and texture, all complemented by a delicate fine bead bubble.
As with all our wines it is sourced from a single vineyard and fermented using only the naturally occurring wild yeast indigenous to that vineyard. Our ambition was to create a bright, clean, vibrant Prosecco with just the right balance of bubble, acidity and residual sugar.
The result is a wine with remarkable sense of vibrancy and purity that does an amazing job of conveying the pristine natural environment of the King Valley in Victoria’s high country from which it was born.
A vibrant lemon colour, immensely perfumed with a mouth watering acidity tempered by just the right amount of residual sugar and texture, all complemented by a delicate fine bead bubble.
VINIFICATION
The ripeness and flavour of the grapes were meticulously accessed daily to ensure the optimal combination of fruit vibrancy and flavour. Machine picked in the cool of the night and immediately pressed to stainless steel, an early press cut was made with the pressings kept separate from the free run juice.
The free run was clarified and kept cool and protected from oxidation under CO2 while the pressings component was allowed to warm to 2O°c. The pressings begun spontaneous natural wild yeast fermentation after a few days.
Once the pressings were fermenting strongly they were combined with the free run component to seed it. The ferment was kept cool at 14°c throughout. The wine was kept in contact with its lees prior to bottling to create texture and mouth feel.
VINEYARD: MILAWA VINEYARD
REGION/GI: KING VALLEY PICKED: 1O/O3/2O23
BOTTLED: MID JULY 2O23
BAUME: 9.9 at picking
RESIDUAL SUGAR: 9.Og
ALC/VOL : 1O.9%
pH: 3.22
ACID: 5.93g/L