Straight from the Eden Valley, this South Australian 200mL piccolo size sparkling stays true to the Grant Burge heritage. You'll be whisked away with scents of strawberries and peach, while enjoying a sparkling which is as enjoyable with food as it is on its own.

'THIS is another of the French and famous brands that deliver crystal-clear, finely-honed aperitif styles. The vintage pinkie delivers a whole set of characters that serious Champagne lovers fully appreciate including aldehyde, flint and anise spice. - Herald Sun, Melbourne, 12 Feb 2013

Aroma/Palate: Made from the classic Hunter white varieties semillon (70%) and chardonnay (30%). The semillon provides great freshness with its citrus acidity, while the chardonnay lends this wine a wonderful balance and fullness on the palate. Serving Suggestion: Superb as an aperitif or cocktail. Also the perfect accompaniment to fine seafood and oysters. Why else would we call it Neptune? Cheers!

Very floral and fruity, this light-bodied sparkling wine offers notes of peach and apricot aromas on the nose. It shows lovely harmony, swathing the palate in crispy texture and a delicate mandarin orange, while well-meshed acidity keeps this fresh. A clean bubbly for easy sipping. Vineyard: Young plantation, in organic culture. Located in high altitude, vines are prematurely harvested then, grapes keep the freshness and the characteristics adapted to sparkling wines. Geology: Clay-limestone soil. Vinification: After the pressing, grapes musts are cleaned out and prepared under cold conditions during 24 hours. The fermentation takes place in low-temperature conditions. For a more intense freshness, the malolactic fermentation is not realised. Wines are then taken away and raised on fine dregs, before being stuck and filtered to prepare them for the second fermentation. Second fermentation and ageing: We stabilise wines be cold process to avoid any tartaric haste. The second fermentation is generated by the addition of yeasts and sugar. It takes place at 18C in stainless steel vats in order to ensure optimum homogenisation. During the second fermentation, our vats are provided with an agitator so that yeasts and sugars are in suspension. Just before the bottling, the wine is filtered under isobarometric pressure with microns filters.