Mionetto – Prosecco Recipe

Chill bottle

Place the unopened bottle of Mionetto Prosecco in the refrigerator for at least 3 hours or in an ice bucket filled with ice and water for 20–30 minutes until the liquid reaches 45–50°F (7–10°C). If using a wine thermometer, confirm the temperature.

Prepare glass

Just before serving, remove a champagne flute or tulip glass from storage. Rinse quickly under cold water or place in the freezer for 5–10 minutes to cool the glass without freezing it. Dry the outside with a napkin.

Open bottle safely

Remove the foil and loosen the wire cage while keeping your thumb over the cork. Hold the bottle at a 45-degree angle pointed away from people and gently twist the bottle (not the cork) to ease the cork out with a quiet sigh to preserve bubbles. Use a towel to steady the cork if needed.

Pour

Tilt the chilled flute at about 45 degrees. Pour the Mionetto Prosecco slowly down the side of the glass until the level reaches about 5 oz (approximately two-thirds full). This approach preserves carbonation and creates a steady stream of fine bubbles.

Garnish (optional)

If desired, add a lemon twist by cutting a thin strip of lemon peel, twisting it over the glass to release oils, and resting it on the rim or slipping a single thin green apple slice on the rim. Do not add fruit into the glass if you want to preserve the pure aroma and flavor of the wine.

Serve

Wipe any drips from the bottle with the serving cloth, present the glass on a napkin or coaster, and serve immediately so the Prosecco retains its effervescence and freshness.

Use the wine key or corkscrew only if the bottle has a cork; most Prosecco bottles have a cork with a wire cage—follow the opening steps above. Keep the wine thermometer and serving cloth on hand for optimal temperature control and presentation.