Sometimes bigger really is better, mofos. Like a magnum of prosecco. Twice the size, twice the bubbles, twice the fun. Plus it’s an incredible wine. Sarah Dei Tos is a one-woman winemaking wonder who’s putting out some of the finest Conegliano Prosecco DOCG known to man. Its creamy mousse is rich and luscious, the bubbles unveiling bright flavours of green apple and rockmelon like raucous applause. Heady floral overtones of wisteria and acacia fill out the spectrum, and linger long on the finish. This is seriously yummy. The kind of wine, in fact, that you’d probably want a magnum of... or three.
Part of our Women in Wine Collection
We are committed to ALWAYS having wines available that are made by women. In an industry that’s still dominated by men, we believe in celebrating the incredible work women are doing. Here’s to our Women in Wine!
Director: Sarah Dei Tos. This brand was born in 2010. After studying Business Economics in Milano and her Masters in Nottingham, Sarah returned to the famous hills of Conegliano Valdobbiadene, her homeland. She’s dedicated herself to her vineyards and their produce, from grape to glass. She believes in nature, the outdoors, and the preservation of history. As such, the vineyards are now in conversion to organics and even biodynamics. Watch this space for even higher quality.
Full price $100.00 from the producer on 8 January 2020.
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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
- Serving Temp.
From the producer
This creamy sparkling wine featuring a very fine and persistent beading is straw yellow in color with greenish tones, which highlight the features of the local grapes. Its delicate scent has elegant floral notes of wisteria and acacia, accompanied by fruity hints of green apple. It has a firm, mellow, smooth taste with the right effervescence that caresses your palate and enhances its delicate fruity notes.
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...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.