Daosa

DAOSA are producers of premium sparkling wines, utilising the Method Classic™ (Champagne method). We manage all of our own vineyards to ensure the best standard fruit, showcasing our cool climate home in the heart of the Piccadilly Valley. All vineyard and winemaking techniques – from hand picking to lengthy time on lees – are chosen to create the highest quality of wine,  reflective of site to give us wines of complexity and balance.

Our historical vineyard in Piccadilly Valley is the Bizot Vineyard, located in Summertown on the eastern facing flank of the valley. The Bizot vineyard is one of the highest vineyards in the valley at 550m altitude. The soil is red clay and sandy loams over a 70 million-year-old shale rock formation (Woolshed Flat Shale) and is at the boundary between the Woolshed Flat Shale and the Basket Range Sandstone geological formation. It is planted mo...

The fruit is chilled to 2-5 degrees celsius before being pressed as whole bunches. We retain only the light pressing (approximately 550L per tonne). The very fine juice is then fermented in barrel for the Blanc de Blancs, and in tank or in barrel for the Natural Réserve. The base wine goes through full malolactic fermentation after alcoholic fermentation is completed.

After alcoholic and malolactic fermentations are finished, the base wine ...

There are several different methods of producing sparkling wine commonly used in Australia. The most prestigious method is the one developed in Champagne, which involves second fermentation and aging in bottle, followed by disgorgement and dosage with a high concentration sugar liqueur. Popular and cheaper is the Transfer Method which also involves second fermentation in bottle before disgorging en masse to a stainless-steel tank for dosage, f...