DAOSA was founded in 2009 in the Piccadilly Valley by husband and wife Xavier and Lucy Bizot. It started with one vineyard in the Piccadilly Valley (coolest sub-region of the Adelaide Hills) which was planted by Xavier’s father Christian, then chairman of Champagne Bollinger, for Lucy’s father Brian Croser and was originally destined for Croser sparkling. This traditional method sparkling wine is made from 100% estate grown pinot noir (57%), chardonnay (35%) and pinot meunier (8%) from the Piccadilly Valley. It is mostly from the 2022 vintage (85%) with reserve wines from 2021 and 2020 vintage aged in large oak barrels on no Sulphur. The wine went through secondary fermentation in bottle, then disgorged after more than 20 months ageing on lees in bottle. DAOSA has control over all the steps of the process (vineyard management, winemaking, tirage and disgorging), with a single aim to make the best sparkling wine from the beautiful Piccadilly Valley fruit.