Coppabella Wines Single Vineyard New South Wales Prosecco NV - 12 Bottles

Winery Background

Coppabella Vineyard is a family-run estate in Tumbarumba, New South Wales, rescued and revitalised by Jason and Alecia Brown. The site was originally planted in the early 1990s by Ian Cowell, its ultra-cool climate and elevated vineyards make it ideal for sparkling wine production.

Vineyards and Vintage Conditions

Coppabella’s Prosecco is made from Glera grown at high elevation on Tumbarumba granite loam soils. The region’s cold nights and long ripening season preserve natural acidity and bright fruit character. Coppabella focuses on low yields and early picking to retain freshness.

Winemaking Process

Fruit is hand-picked at around 10.5° Baumé and cold‑pressed. The base wine ferments in stainless steel, with regular lees stirring for six to ten months. Secondary fermentation is conducted via the Charmat method to deliver fine bubbles and preserve purity.

Tasting Notes

A dry style of Prosecco, pale straw in colour with enticing aromas of green apple, citrus blossom and melon. The palate is lively, with crisp lemon, lime and pear flavours, a delicate mousse and long citrus-driven acidity.

Food Pairing

Pairs well with oysters, shellfish, fresh cheeses and light hors d’oeuvres. Also works nicely with seafood salads, cured meats and mild fish like trout or tuna.

Story Behind the Wine

Coppabella’s Single Vineyard Prosecco is the fruit of a collaboration between site and winemakers with deep respect for Tumbarumba’s climate. The goal was to showcase Glera with precision, texture and effortless elegance, resulting in a wine that is crisp, vibrant and elegantly understated in every glass.