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NV Terra Felix Prosecco

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    Cracka Rating

    RRP $25.00 per bottle

    Our Price $20.99

    Case Price

    $125.94 (6 x 750ml)

    cracka review

    This is a relatively dry style that also has a fair bit of character. Aromas of yellow citrus, green pears, subtle peach and guava lift from the glass, whilst the light-bodied palate chimes in with a fun bubble, crisp citrusy flavours, hits of white stone fruits, fresh acidity, and a dry, lingering finish. Excellent with crumbed fish.

    expert reviews

    James Halliday says
    Has more aroma and flavour than the vast majority of Proseccos, but has the all-important dry finish; there are flavours of citrus and stone fruit on the way through that linger in the mouth well after the wine is finished. Cork.
    To Now
    Australian Wine Companion 2013
    90

    winemaker's notes

    Fresh, pale straw lemon colour with youthful green tinges. Lifted aromas of pear, lemon zest and tropical fruits. These lively fruit aromas flow through onto the palate where they are further enhanced by the sparkle of carbon dioxide from the secondary fermentation. The wine has an exuberance and easy drinkability that sets it apart. Enjoy on its own as an aperitif or with a range of summer foods including seafood platters, salads and fruit.

    For many years, Australians have associated sparkling wine styles with Champagne and its imitators.
    There has been some recognition of Spumante but as a frivolous, low quality, low cost beverage.
    Recently, Moscato has become popular, for its crisp, fruity flavour and modest alcohol levels.
    Now, Prosecco has joined the party. Grown and produced in Italy for centuries, this unique variety is now being grown in Australia and several other countries. In fact, this popularity has worried the Italians so much that they have somehow managed to change the official variety name from Prosecco to Grela and have reserved the Prosecco name for the now-protected region. Prosecco sparkling wine is made by fermenting the Prosecco juice to dryness and then conducting a secondary fermentation in tank, under pressure, to produce the fizz. The now-sparkling wine is then bottled under pressure to retain the effervescent bubbles

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