About the wine
A drier and finer style of Prosecco
The fruit for Jen's Prosecco has been sourced from high up in the King Valley, the home of Prosecco in Australia. The cool climate is perfect for white grapes and helps lock in the fruity zing.
Made with the Charmat method of a secondary fermentation in the tank, Jen's Prosecco is crisp and fine with delicate flavours of citrus and granny smith apples. The fizz is beautifully creamy and lingers across the tongue – it’s like a party in your mouth!
With its dry and refreshing palate, this effervescent drop dares to be a little different to most Proseccos. Drink it on its own or pair with food. It's happy either way :)
Best before
My Hero Prosecco is delicious when young and fresh, but can be matured in the bottle for two to three years to produce a fuller and rounder wine.
Serving advice
I recommend serving my Hero Prosecco chilled, between 4 and 8°C.
Food match
My Hero Prosecco is perfect for a party or just a quiet evening at home. It is an excellent aperitif, and will match most canapés, including oysters, mini frittatas and my favourite, home-made salted popcorn.
It is a classic partner to fish and seafood and also loves a little spice, working well with Pad Thai or classic fried chicken with a spicy dipping sauce. Yummo!
Contains sulphites
Always check the label
Australia
King Valley
Prosecco
Sparkling
11.5% ABV
75cl
Wine profile
Meet the winemaker - Jen Pfeiffer
- With the help of funding from Naked Wines, Jen is making wines the way she wants. This is a huge win for all involved, since Jen took home the Wine Society's Young Winemaker of the Year Sommelier's Choice Award in 2009!
- One of Jen's favourite things about being a Naked winemaker is chatting with you, the people who drink her wines. So go ahead! Ask her anything.
- Before she made wines for Naked, Jen earned her family's winery a 5 Star rating from James Halliday and her meticulous approach ensures she will bring the very best out of all the grapes that she works with.
Ratings
323,137
Followers
40,666
