King Valley

King valley (King Valley) – one of the wine sub-regions in the Australian state of Victoria in South-East of the country, which received official recognition in 2007.

The winemaking here has been developing since the late 19th century and today is a sort of reserve Italian wine varieties.

Glera (formerly Prosecco) and Sangiovese are the main varieties of the region, along with the international Cabernet Sauvignon. Of them make fresh, light sparkling wine and a well-structured red.

The topography and climate of the king valley change with changes in temperature and elevation, starting with a modest 150 m above sea level near the town of Wangaratta in the North to 800 m on the plateau Wetlands.

Wine from the Northern part of the king valley – from the mouth of the valley, with temperatures ranging from warm to extremely hot, you get noticeably more intense fruity bouquet.

In the southern part of the region the vines are located on the slopes above the river that largely determines the nature and quality of the wines: intense daily insolation promotes full maturation of the berries, and the significant diurnal temperature difference makes the process gradual and allows them to retain acidity, acquiring varietal complexity.

Besides the climate varies and the type of soil under the vines. Best for wine showed red clay soils, whose composition and ability to retain moisture contribute to the development of strong and healthy vines and good drainage ensures that the level of stress that is optimal for the formation of quality fruit for wine.

King valley is notable for its disregard for local Australian varieties and the active use of Italian bestsellers: glera, Sangiovese and Pinot Grigio, plus minor landing Barbera and Nebbiolo.

The pioneers of winemaking began its activity in the 1880s, then came the brown Brothers (Brown Brothers), whose winery is here and still.
Since the 1970s interest in the region has grown significantly, and today it is one of the most prosperous in Victoria.