"After travelling extensively through Italy for many years and enjoying the habit of a prosecco (or two) before dinner each evening, it is fantastic to continue the habit in Australia using our very own true-blue, Aussie-grown Brown Brothers Prosecco! Also fantastic for those special occasions! Isn't every night special? " - A. Bennison, Epicurean, Qld.
"An easy-to-love sparkling with bright fresh pears,
apples and musky sweet floral fragrance - the palate's supple and
smooth with bright crunchy texture and lemon citrus to close, 90
points." - Nick Stock, Wine 100, March 2011
||Serve with: Freshly shucked oysters, Asian-inspired prawns, sushi and sashimi.
Acid level: 6.2 g/L
*Suitable for vegans
Prosecco NV sits alongside our vintage Limited Release Prosecco to complete the Prosecco range. It has a straw colour with subtle green hues and a delicate nose displaying apple and pear characters. While this wine retains the freshness and vibrancy that Prosecco is known for, the fruit for this NV release was picked later to provide a softer, rounder palate full of crisp citrus notes. This refreshing sparkling is made to drink young while at its light and delicate best.
The Grape Variety
Prosecco is the name of an appellation in north east Italy as well as being the name of a grape variety. Sparkling Prosecco is made using the Charmat method of production which is done via a pressurised tank to retain the bubbles. The grapes are generally harvested early to get high levels of natural acidity and fresh crisp flavours. The wine is enjoyed widely throughout its home country but is not commonly made outside of Italy. The best examples come from the cooler regions and hence we have planted Prosecco at our Banksdale vineyard located 485m above sea level in the upper King Valley.
The grapes for this wine were grown at our Banksdale vineyard in the upper reaches of the King Valley. The fruit was picked later and at a slightly higher baumé than fruit for our vintage Prosecco, to deliver a soft, round, approachable wine. After primary fermentation the wine was then fermented in a pressure tank to 5 atmospheres of pressure and bottled to retain the bubbles. The Prosecco was bottled with an alcohol of 12.0%, a pH of 3.34 and an acid level of 6.2g/L.
Enjoy while young and fresh.
Tim White recommends Prosecco NV
[Fri 29 October 2010]
Browns have seriously nailed this style (as they have many other wines with bubbles in them). It’s crisp but gentle, with delicate lemon-pear flavours and an easy, clear-as-an-icy stream finish. For refreshment and not reflection.
Summer of Prosecco
[Tue 1 February 2011]
Prosecco’s growing popularity was highlighted over the weekend with two sparkling reviews of the Proseccos in the Brown Brothers range.
Renowned wine writer Matt Skinner recommended the Prosecco NV in the Sunday Age's Sunday Life magazine. He urged readers to 'look for a subtle nose of green apple and hay, while in your mouth it hits lively and fresh with delicate stone-fruit flavour quickly building to total dryness.'
Ken Gargett reviewed the Brown Brothers Limited Release Prosecco 2010 in the Courier Mail's QWeekend magazine and gave it a score of 89 points. Ken described the wine as being 'crisp, clean, fresh and fun to drink. Hints of apples and pears in a bright, vibrant style.'