Octopus Prosecco King Valley

We love bubbles at Susuro and this Prosecco from the King Valley is one of our favs. It’s delightfully fresh and has flavours of green apple, citrus and florals with some creaminess on the mid palate and finished dry. Yes that’s right. It’s dry!

It was made using a charmat transfer method which is the traditional way of making Prosecco. So what that means is that the grapes were picked with the acid levels still nice and high for freshness, then the grapes were pressed leaving just the juice which was fermented in tank. It was then aged for a while before being transferred into another tank where it was fermented again under pressure and then transferred to bottle preserving all of the lovely fine bubbles.

This makes it different in style to the French style of making Champagne which uses méthode traditionnelle, not better, not worse, just different! So whilst the French style has often spent a long time on the lees (aka. dead yeast cells that work their magic inside the bottle, preserving the wines and giving the wine extra yeasty flavours), typical Prosecco bubbles don’t have this heavier yeasty character and instead are deliciously light and fresh and yummy making it absolutely perfect for summer days by the pool, on the deck reading a book in the mid afternoon sun, or with your friends down the beach or at a park having a picnic. Or really any time when you just want a little more sparkles and love in your life!