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DOCG Prosecco Superiore Brut - Ardenghi
Ardenghi

DOCG PROSECCO SUPERIORE BRUT - ARDENGHI

WHITE , ,
  Italy
€15.50
13.20
€13.20
QTY
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Why do we love it?

In a landscape of unparalleled beauty, just a short distance from the sea and close to the Dolomites, there are the Ardenghi vineyards. The Conegliano Valdobbiadene Zone in 2008 was nominated to become a World Heritage Site, protected by UNESCO. The reason is that the vineyards look like they are embroidered on the hills and human intervention is in perfect balance with the natural landscape. From these vineyards comes DOCG Prosecco Superiore Brut, which consists Glera 90% Bianchetta 5% Perera 5%.

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.

COLOR

WHITE

AROMA

LIGHT

BODY

LIGHT

ACIDITY

HIGH

Tastes Like

It has pale lemon color.

Nose full of freshness and fruitiness with notes of freshly cut flowers and fruits such as green apple, pear and lemon.

On the palate it has creamy and persistent 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, Bianchetta, Perera
Aromas white flowers, green apple, pear, lemon
Bottle Size 750ml
Barrique -
Serving temperature 6 °C
Aging 3 years
Closure Cork
Organic No

DOCG PROSECCO SUPERIORE BRUT - ARDENGHI

PAIR IT

Pair it with seafood dishes, pizza with prosciutto and sushi

Froutalia of Andros

  • 4 medium sized sausages
  • 2 medium sized potatoes, cleaned and cut in thin slices
  • 1 cup of grated cheese
  • 1/2 cup of milk 
  • 8 eggs, free range
  • 1/2 bunch of mint, only the leaves finely chopped
  • salt and pepper
  • oil for frying

In a wide, non-stick pan, put olive oil to cover the bottom and sauté the sausages. Put them on kitchen towel to absorb the excess fat and oil.

Add some axtra oil in the pan, add the potatoes, salted and fry them until tender. Carefully tilt the pan and remove most of the oil.

In a bowl, beat the eggs very well with the milk, the mint, salt and pepper.

Put the sausages back into the pan by placing them between the potatoes. Pour the mixture of eggs, close the pan with a large lid (diameter larger than that of the pan) and bake the omelette on medium heat.

Check it if it is cooked with a spatula.

Turn the frypot upside down so that the omelette drops to the lid and then put it back in the pan to cook on the other side.

Put it on a platter and serve with bread and seasonal salad.

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