La Prova is a grand experiment that brings together traditional Italian varieties and ancient Australian soils. The pairing creates wines that are ready for the future from grapes that use less water and withstand warming conditions. Each of La Provas grape varieties (weve trialled sixteen so far) are grown in the place that suits them best sustainably produced in the Adelaide Hills and beyond.Grown in Australias spiritual home of Prosecco, the alpine King Valley.If you seek light, bright and vibrant here you go.This Prosecco had a slow, cool primary fermentation to capture the bright, and subtle varietal characters. Secondary fermentation, the one where you get the bubbles, was performed in the charmat method (in a pressurized tank) and bottled with a dosage of 8.5 grams per litre residual sugar.