Straight off the bat, let’s be clear: ‘extra dry’ means ‘slightly sweet’ in Prosecco-speak. But thanks to brilliantly judged acidity this sweetness just adds to fruit intensity. This Prosecco does everything in its power to delight with its purity. There’s more lemon than apple here, and a bit of a tropical edge. The palate is moussy and almost expands in the mouth with its moussy bubbles. It’s got fantastic lemon tart flavours that pile fruit sweetness on the almost sherbety acid backbone, which lends a liveliness that would otherwise be lost. But no one’s losing here. This is fantastic, and much more than you could ever ask from Prosecco at this price.
UK Sommeliers Awards
“Beaverbrook’s Euan McColm was drawn to this Gold medal-winning prosecco’s ‘original flavours’, citing ‘red berries, sweet Sicilian lemon, honeysuckle and appealing balance’, while James Fryer of Woodhead 17 enjoyed its ‘pretty floral pear skin nose, like expensive soap, then cooked pear and red apple on the palate, the finish building in intensity’. ‘Balanced, with a palate that’s dry but still fruity, and with some good acidity on the finish,’ added The Don’s Carlos Ferreira.”
Full price $36.00 from the winery on 12 December 2018.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Prosecco DOC
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Glera
- Serving Temp.
From the producer
COLOUR: Straw yellow with greenish reflections. SMELL: Fruit of pear and apple and floral with hints of acacia and citrus. TASTE: A right balance between acidity and sugars makes this sparkling wine light and soft.
The soil of medium-impasto, passing from steep hills to the plain near Treviso. The climate is particularly fresh and ventilated, ideal for preserving the fragrance and acidity of the product. The grapes are harvested at medium maturation to preserve the acid component. Generally the harvest takes place in the month of September.
The bunches are harvested by hand and, once they reach the cellar, they are pressed in a soft way. A low fermentation then begins in steel tanks with the use of indigenous yeasts in order to preserve the typicality of the product as much as possible. After a cleaning of the wine, the sparkling process begins in an autoclave.
Did you know that Prosecco is the only region that has as grape named after it? Or was it the other way round... well, here's fun fact number two anyway: the prosecco grape is also known as glera! So don't glera't me if I got anything wrong here, I'm too busy busting out the bellissimo bubbles!
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Seared scallops & vegetable fettuccine with saffron beurre blanc
- 2 carrots, peeled
- 2 green zucchini, ends trimmed
- 375g dried fettuccine pasta
- 1 tsp olive oil
- 12 (about 320g) scallops, without roe
- Saffron beurre blanc:
- 125ml (1/2 cup) white wine vinegar
- 2 purple eschalots, peeled, finely chopped
- 4 whole black peppercorns
- 1 tsp saffron threads
- 180g chilled unsalted butter, cubed
- 2 tbs fresh lime juice
- 2 tbs finely chopped fresh chives
- Salt & freshly ground white pepper
- Use a vegetable peeler to slice the carrots and zucchini lengthways into thin ribbons. Use a small sharp knife to cut the ribbons lengthways into thin strips. Place the carrot and zucchini ribbons in a bowl and set aside.
- To make the saffron beurre blanc, place the vinegar, eschalot, peppercorns and saffron in a small saucepan over medium heat and bring to the boil. Boil, uncovered, stirring occasionally, until the liquid is reduced to about 2 tbs. Strain through a fine sieve into a small frying pan. Discard eschalot, peppercorns and saffron. Place the frying pan over low heat. Add the butter, 1 cube at a time, whisking constantly and adding another cube only when the previous cube has been completely incorporated. Continue until all the butter has been incorporated. Remove from heat. Stir in the lime juice and chives. Taste and season with salt and pepper. Set aside.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Place pasta in large bowl. Add the carrot, zucchini and half the saffron beurre blanc. Toss gently to combine.
- Heat the oil in a small non-stick frying pan over high heat. Add the scallops and cook for 1 minute each side or until brown and opaque. Remove from heat.
- Place pasta in serving bowls and top with the scallops. Drizzle with remaining beurre blanc and serve immediately.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...