Summer is Set to Sparkle!

Our very first Fishbone Prosecco has landed, and just in time for summer!

As we look forward to the warmer (and celebratory) months, there is no better time to pop a bottle of crisp and cold Prosecco with friends and family.

The brand-new Fishbone Prosecco is bright, aromatic and fresh. It presents as pale straw with a lime green tint and large frothy bubbles.  On the nose – it is intensely aromatic. Think white fruits like apple and pear with almond complexity.  The palate is light bodied, medium acidity with notes of apple, honeysuckle, peach, melon and pear.

To dig a little deeper and celebrate the launch - we had Winemaker Stuart Pierce delve into the latest addition to the Fishbone portfolio.

“Being of Italian origin, Prosecco has a very clear connection with the Italian heritage of Sorgiovanni Family (Fishbone owners) – so it is a wonderfully natural fit to the Fishbone wine portfolio,” said Stuart.

 A fabulous addition to any celebration, Prosecco also pairs magnificently with a lot of different foods – particularly those we turn to in the warmer weather, and especially Japanese cuisine making it a logical accompaniment for those dining at the Cellar Door Restaurant in Margaret River.

Many were keen to hear whether this was a limited release, given the popularity of Prosecco at the moment, to which Stuart said:

“We expect this Prosecco to be regular feature to the Fishbone portfolio over summer and hopefully for many more summers to come.”

Prosecco originates from Italy, specifically the Veneto and Friuli regions. In Italy, Prosecco refers solely to wines made within three specific designated appellations and produced with at least 85% Glera.

“The Fishbone Prosecco is made 100% from Glera fruit, which has been cultivated in the classic area of Prosecco (Border of Veneto and Friuli region). This 100% Glera wine has more delicate aromatics, a medium to high amount of acidity - and large, frothy bubbles,” said Stuart.

The grapes used in the Prosecco are bio-organically grown, so no treatments with any chemicals. For the true wine nerds out there, we looked a little closer at the winemaking approach. Stuart explains:

“Our Prosecco was made using the Charmat method of fermentation – which has been used since the late 1800s. After first fermentation – in a pressurised vessel - a Pied de Cuve is made, and then re-fermented for 40 days in tank.  Pied de Cuve is a technique to start a fermentation using only the yeasts that are naturally occurring on the skin of the grapes so effectively it is a natural or ‘wild’ fermentation.”

Fishbone Prosecco is available now online and at the Fishbone Margaret River Cellar Door located at 422 Harmans Mill Rd, Wilyabrup WA 6280. Open 7 days 10am to 4.30pm.