4 Great Sparkling Wine Producers from Australia's King Valley
King Valley vineyard photo credit depositphotos
In the rolling hills of northeast Victoria, about three hours from Melbourne, the King Valley feels more like Northern Italy than country Australia. No wonder they call it Little Italy. Italian migrants once came here to grow tobacco, but as that industry faded in the ’70s and ’80s, many families, including the Pizzinis and Dal Zottos, turned to wine. And not just any wine. They leaned into their roots, planting Nebbiolo, Sangiovese, Pinot Grigio, and eventually, Prosecco.
That last one would turn into a bit of a legal headache.
It all started in 1999, when Otto Dal Zotto planted the first Prosecco vines in the valley. Fast forward a few decades, and King Valley had carved out a niche as Australia’s sparkling capital. The conditions were perfect: warm days, cool nights, fresh alpine air, and a proud Italian heritage running through it all. Soon enough, a cluster of family-owned wineries—Brown Brothers, Chrismont, Pizzini, Sam Miranda and, of course, Dal Zotto—banded together to create Prosecco.
King Valley Prosecco
But success brought its share of drama. In 2009, Italy declared “Prosecco” a geographic indication—essentially saying only Italian wine from a specific region could use the name. Australia pushed back, arguing Prosecco is a grape variety, not just a place. The dispute escalated to a legal battle in Singapore, where Italy won on appeal. As a result, Australian Prosecco is barred from export to Singapore but remains a firm favorite in the King Valley and throughout Australia.
Italy may have centuries of tradition behind it, but the King Valley brings its own pride, persistence, and a refreshingly Aussie spin on la dolce vita.
Here are four must-visit wineries to experience it for yourself.
Pizzini Wines entrance credit Pizzini Wines
One of the pioneering families of the upper King Valley, Pizzini is synonymous with Italian varietals in Australia. “By the late ’80s, we became the third growers in Australia to work with Sangiovese and Nebbiolo,” says Natalie Pizzini. “My dad planted his first Nebbiolo vines from just six buds—he still has a bottle of that 1991 vintage tucked away.” These days, you’ll find a cellar door that blends heritage with innovation. Taste their signature Prosecco, crisp and savory, or try something unexpected like their Brachetto spritz, infused with mint and ginger.
Dal Zotto Wines cellar door credit Dal Zotto Wines
Visiting Dal Zotto feels like stepping straight into an Italian family gathering—generous pours, warm smiles, and plates of handmade pasta that seem to appear just when you need them. The cellar door is rustic yet refined, with a trattoria-style restaurant that serves wood-fired pizzas, house-made focaccia, and pasta. In the cellar door, book a signature prosecco wine tasting to try the range. The Pucino Prosecco NV is a favorite, and the La Nebbia 2017 is complex and delicious.
Brown Brothers entrance credit Brown Brothers
One of the oldest names in Australian wine, Brown Brothers has been part of the King Valley story since the very beginning, and their Milawa cellar door is more like a campus than a vineyard. There’s a slick tasting room, a fine-dining restaurant, a relaxed lawn bar in summer, and even accommodation if you want to linger (and you will). Their Prosecco range is impressively broad. Start with the Prosecco NV, a fresh, fruity classic perfect for a sunny afternoon, then try the Vintage Prosecco, which adds a little more structure and complexity. For something fun, go for the Prosecco Spritz, a zesty wine perfect for a warm, sunny day in the valley.
Sam Miranda Winery credit Josie Withers
Since 1939, the Miranda family has been making wine, and their Prosecco shows just how well they’ve perfected it over the years. There's also the NV Prosato, a dry, sparkling, and crisp wine, which offers a more modern take on their range. There’s also the Botrytis Riesling Verduzzo, a dessert wine made from grapes affected by the Botrytis Fungi, which rots the grapes. It pairs well with a cheese board, which you can get at The Restaurant, where meals are prepared with fresh ingredients from their sustainable garden.