Prosecco

Donnavale's Prosecco represents the Australian interpretation of Italy's most democratic sparkling category, sourced from vineyards across South Eastern Australia's cooler pockets where Glera ripens to crisp, orchard-fruit maturity. The fruit undergoes

Charmat-method secondary fermentation in stainless steel tanks—a production choice that preserves primary aromatics and maintains the wine's inherent freshness rather than pursuing extended autolysis complexity.

Machine harvesting and rapid processing keep oxidation minimal, a practical necessity in Australia's warm vintage conditions. The resulting wine carries the characteristic lower pressure and softer mousse of Charmat work, distinguishing it from traditional méthode champenoise.

Donnavale's expression skews toward dry or off-dry dosage, positioning it as a straightforward aperitif rather than a dessert sparkler—a transgression against Prosecco's sweeter reputation in some markets, but aligned with contemporary Australian palate preferences.