Botilia.gr uses cookies in order to perfect the user experience. By using this website, you accept the usage of cookies and the Cookie Policy. Dismiss

FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} piece in cartpieces in cart
Cart Expires in:

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} piece pieces

SOME MAY SEE THE GLASS HALF FULL.
ONE THING IS FOR SURE. YOUR CART IS DEFINITELY EMPTY!
WHY DON'T YOU PUT SOME GREAT WINES IN HERE?

5 + 1 DOC Prosecco Extra Dry - Ardenghi
Ardenghi

5 + 1 DOC PROSECCO EXTRA DRY - ARDENGHI

  Italy
€54.90
43.50
€43.50

Available only for botilia.gr members

JOIN ή LOGIN

Everyday Luxury!

SEND PAGE TO FRIEND

Why do we love it?

Over the centuries, the production of Prosecco was completely abandoned by the Trieste Carso and Collio fiulano winemakers. Thus, it was developed along the hills of Veneto, especially in the province of Treviso.

The basic variety to produce Prosecco is Glera that needs dry and well-drained soil. Since 2009, the DOC region has been extended to the provinces of Veneto Treviso, Padua, Vicenza, Venezia and Belluno and to all the provinces of Friuli Venezia Giulia. Their soils, each with its own peculiarities, complement each other to create your favorite sparkling wine and to conquer the world market! Exactly as DOC Prosecco Extra Dry.

Mattia Ardenghi and Lorenzo Bormioli work with passion and obsession in detail from the vine to the bottle. Their purpose is to create sparkling wines of superior quality that highlight the region. The DOC Prosecco Extra Dry reflects their philosophy and at the same time has an incredible value for money!

COLOR

WHITE

AROMA

A LITTLE FRUITY

BODY

LIGHT

ACIDITY

MEDIUM

Tastes Like

It has pale lemon color.

Nose full of freshness and fruitiness with notes of white flowers and fruits such as peach, pear and bergamot. 

On the palate it has creamy and delightful foaming, light body and crisp acidity. It has a rich aromatic bouquet with pleasant fruit notes such as green apple, pear, lime and peach. Delightful, long-lasting floral aftertaste.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 11,5%
Origin Veneto, Italy
Variety Glera
Aromas white flowers, green apple, pear, lemon
Bottle Size 750ml
Barrique -
Serving temperature 6 °C
Aging 3 years
Closure Cork
Organic No

5 + 1 DOC PROSECCO EXTRA DRY - ARDENGHI

PAIR IT

Pair it with seafood dishes, pizza with prosciutto and sushi

Fragrant langoustines with pea puree

  • 1 kg of langoustines
  • 1 finocchio
  • 2 tbsps. of finely chopped fennel
  • 2 tbsps. of finely chopped dill
  • 6 fresh onions
  • 1 large onion
  • 2 cloves of garlic
  • The juice of a large lemon and a lime
  • 1 tsp. of mixed lemon and lime zest
  • 1 tsp. of freshly chopped cardamom
  • salt and pepper
  • Olive oil

 

For the pea puree:

  • ½ kilo of pea cleaned
  • 2 potatoes
  • salt
  • olive oil

Chop the onions (the white and green part), garlic, and finocchio. In a large saucepan, saute them in olive oil. Remove them from the pot, and sauté the langoustines with the shell, in the remaining olive oil. Once they get a reddish color , add the lemon and lime juice, salt and freshly ground pepper, cover with the lid, and lower the temperature to half.

In the meantime, boil the peas in salted water along with the two potatoes cut in pieces, until the potatoes melt. Keep a cup of hot water in which they have boiled.

As soon as the langoustines are ready – they don’t take more than 10 minutes - remove them from the pot and transfer them into a large bowl. Let the sauce from the langoustines' broth and the citrus to continue boiling and add the mixture of sautéed onions, garlic and finocchio. Add the chopped fennel and the dill. While your sauce is simmering, remove the shell from langoustines and bring it back to the pot, along with their juices from the bowl. Add the cardamom and half of the citrus zest and turn off the heat.

Put the peas and the potatoes in a blender or a mill and start mush them by dripping a little bit of the boiled water that you kept until you have a velvety puree.

On a platter, add the pea puree and pour the rich sauce with the langoustines. Sprinkle with the remaining zest of citrus and add a few drops of olive oil.

 

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}