Cavedon Prosecco 2022

IN THE VINEYARD
Our first grafting of Prosecco was in 2006. Since then, we’ve spent the last 16 years trialing and developing different growing styles (i.e trellising, pruning) to bring the Prosecco grape to it's full potential. The techniques developed over the years have helped us in our mission to produce that crisp citrus flavour, and an ideal balance of acidity and sugar at harvest.

FREE RUN JUICE
Our Prosecco base wine is made from 100% free run juice after harvesting. This is the purest part of the grape, with no crushing or pressing of the fruit. 

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By using only free run juice, we avoid the extraction of any astringent or harsh flavours from the grape skin and seeds; leaving us with only the pure and delicate flavours of the Prosecco grape.