Giusti Rosalia Prosecco DOC NV
Listen up, you sparkling fiends. This prosecco won gold at the Prosecco Masters in London. That’s right, the Prosecco Masters. Sounds impressive, right? I like to imagine the event much like the Olympics, but for wine, which makes this Prosecco the Usain Bolt of the bubbles world.
Profile
Hailing straight outta Italy, this beauty has been hand-crafted with the best Glera grapes born and raised in the Veneto region, making it a floral delight jam packed with golden apple, lemon and a whisper of wisteria. How magical.
Full price $27.00 from the winery on 17 July 2017.
Mofo member price is always best price, 100% Happiness Guaranteed. If you find a better price to buy this wine elsewhere, contact our customer team now and we’ll beat it.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- Prosecco DOC
- Vintage
- NV
- Cellaring
- 2018
- Preservatives
- Sulphites
- Alcohol by Vol.
- 11.0%
- Closure
- Cork
- Bottle Vol
- 750mL
- Blend Info
- ―
- Serving Temp.
- 7.0°C
Region
Prosecco DOC
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...
Goes with
Prawn, Mint & Lemon skewers
Ingredients
- 2 garlic cloves, crushed
- 1 long fresh red chilli, seeded, finely chopped
- 1 tbs chopped fresh mint
- 1 tbs finely grated lemon rind
- 1 tbs olive oil
- 2 tsp fresh lemon juice
- 900g large green prawns, peeled leaving tails intact, deveined
- Olive oil spray
- Fresh mint leaves, to serve
- Lemon wedges, to serve
- CAPSICUM MAYONNAISE
- 235g (1 cup) whole-egg mayonnaise (see note)
- 2 tbs Always Fresh Fusions Red Pepper Tapenade
- 2 tsp fresh lemon juice
Directions
- To make the capsicum mayonnaise, process the mayonnaise, tapenade and lemon juice in a food processor until smooth.
- Combine the garlic, chilli, mint, lemon rind, oil and lemon juice in a medium bowl. Add the prawns and stir to coat. Place in the fridge for 10 minutes to marinate.
- Thread prawns onto skewers. season with salt and pepper. Heat a barbecue grill or chargrill on high. spray the skewers with oil. Cook for 2-3 minutes each side or until golden. Top with mint. Serve with the capsicum mayonnaise and lemon wedges.