What it tastes like
A sparkling Prosecco Rosé with bright berry flavours, fine bubbles and crisp acidity, finishing dry.
Strawberry






































































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A sparkling Prosecco Rosé with bright berry flavours, fine bubbles and crisp acidity, finishing dry.
Brown Brothers Prosecco Rosé is a non-vintage sparkling wine made from fruit grown across Victoria, including the cool-climate King Valley. That valley is where Australian Prosecco took hold: Otto Dal Zotto planted the country's first commercial Prosecco vineyard there in 1999, at Whitfield.
The base is Prosecco, with a small proportion of Cienna added to give the wine its blush. In the glass it is a soft rose-gold. After the first fermentation the wine goes through a second one in a pressure tank, taken to five atmospheres, and is then bottled to keep the bubbles. Tank fermentation is the dominant method in the King Valley because it keeps the fruit fresh, and that freshness is the whole point of this style.
Expect strawberry, watermelon and apple on the nose, and a light palate with a hint of berry. It sits at 11.5% alcohol and is meant to be drunk young.
Chill it well and pour it with Tasmanian smoked salmon and a squeeze of lemon, or with tempura squid and sweet chilli sauce. It also does the job on its own as the first bottle of the evening.
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