Prosecco

Soar Prosecco represents the Australian interpretation of Italy's most democratic sparkling tradition, sourced from South Eastern Australia's cool-climate pockets where Glera thrives at elevation. The region's maritime influence and diurnal temperature swing preserve acidity while concentrating stone-fruit aromatics.

Produced via the charmat method—secondary fermentation in sealed steel tanks rather than bottle—this expression captures fresh, primary fruit character without extended autolysis complexity. The technique prioritizes aromatic purity: shorter contact with yeast solids yields a crisper, more delicate mousse than traditional méthode champenoise.

The special distinction here is geographic: Australian Prosecco sits at the boundary of varietal authenticity and regional adaptation. South Eastern Australia's cooler zones permit Glera to retain the green-apple and white-peach profile associated with Veneto, while Australian sunshine adds subtle stone-fruit weight absent from many northern Italian benchmarks.

Drink current release within 2–3 years of vintage for maximum effervescence and aromatic volatility.