There are 43 special areas within the Prosecco Conegliano Valdobbiadene DOCG called ‘rive’, or hillsides. This one, from the Rive di Cozzuolo, had each bunch hand-picked, subject to strict yield controls. The area gives this wine a particular freshness from characteristic acidity.
Floral, aromatic, citrusy, tinged with manuka honey, bergamot and orange blossom, and finishing with a swish of vanilla. I’d say that’s about right. This is fresh, moussey, savoury but wonderfully balanced by a touch of sweetness. Super easy to drink, but so many layers if you care to look. Prosecco is coming up in the world. Don’t believe me? Start here and prove me wrong.
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.
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, and is now in conversion to organics and even biodynamics.
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 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...
Fish and chips
- 5 slices wholegrain bread, crusts removed
- flour, for dusting
- 2 egg whites, lightly beaten
- 4 firm white fish fillets, trimmed with bones removed
- 4 medium potatoes, skin on, cut into wedges
- salt and cracked black pepper
- 1/2 cup (140g) Greek yoghurt
- 1 tablespoon chopped dill
- 1 tablespoon chopped flat-leaf parsley
- lemon wedges, to serve
- Preheat oven to 180°C. Place the bread in a food processor and process until finely crumbed. Transfer to a large plate.
- Place the flour and egg white in separate bowls. Dust the fish, one at a time, in the flour, dip into the egg white, then roll in the breadcrumbs. Place fish on a baking tray lined with non-stick baking paper. Cover and refrigerate until required.
- Meanwhile place the potato on a baking tray lined with non-stick paper and spray with olive oil spray. Sprinkle with a little salt and pepper. Cook for 15-20 minutes. Toss and return to the oven until golden and cooked through.
- Combine the yoghurt, dill and parsley and refrigerate until needed.
- Place the fish on a baking tray lined with non-stick baking paper and place in the oven with the wedges. Bake for 10-15 minutes or until golden and fish flakes easily when tested with a fork in the thickest part. Serve immediately with the yoghurt dip and lemon wedges.