Risky Business is a boutique partnership between viticulturist Rob Quenby and winemaker John Waldron, founded in 2013 and known for sourcing fruit from select vineyards across Western Australia and Victoria - including the renowned King Valley. Their Prosecco expresses this regional diversity, with Glera grapes machine-harvested for freshness and fermented at low temperatures with Champagne yeast to retain vibrant aromatics.

After a brief period on lees, the wine undergoes secondary fermentation in sealed tank via the Charmat method, resulting in a fine, persistent bead. The finished style sits at 10.5% ABV, with 15 g/L residual sugar and balanced acidity (TA 6.1 g/L, pH 3.13). In the glass, delicate aromas of pear, citrus blossom and white peach are matched by a palate that's crisp, lightly off-dry and refreshing, offering notes of fresh pear, stone fruit and a gentle sweetness that never overwhelms. Clean, bright acidity and moderate sweetness make this Prosecco ideal as an aperitif, yet versatile enough for pairing with spicy Asian dishes or light salads. Risky Business delivers a modern, fruit-driven Australian take on Italy's classic sparkling.