Blu Giovello, Pinot Grigio, Italy

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A high-class organic extra-dry Prosecco made with hand-picked Glera grapes, no added sulphites. Pale straw hue, toasted apple notes, fresh clean palate. (Ve)

Carefully hand-pick the Glera grapes during the optimal harvest time, usually in late summer to early autumn. Ensure that only ripe, healthy grapes are selected.

Harvesting Grapes

Place the harvested grapes in a clean fermentation vessel and crush them gently to release the juice. Avoid excessive crushing to reduce the extraction of tannins.

Crushing the Grapes

Add 500 ml of filtered water to the crushed grapes to facilitate fermentation. Stir gently to combine.

Adding Water

Sprinkle 5 grams of active dry yeast over the grape and water mixture. Add 50 grams of organic cane sugar and 2 grams of tartaric acid. Stir well to ensure everything is dissolved. Cover the vessel with a cloth and allow it to ferment at a controlled temperature (around 18-22°C) for 10-14 days.

Fermentation

After fermentation is complete, siphon the wine from the sediment into a clean container. This process is known as racking. Leave behind any solid particles at the bottom.

Racking

To create the sparkling quality, transfer the wine into a sealed fermentation bottle, leaving some space at the top. This initiates a secondary fermentation process. Allow it to ferment for an additional 4-6 weeks.

Secondary Fermentation

Once secondary fermentation is complete, chill the bottles and remove the sediment by turning them upside down and gently shaking. Open the bottle to release the pressure and let the sediment flow out.

Degorgement

Seal the bottles with corks to prevent oxidation and preserve the bubbly nature of the Prosecco. Store the bottles horizontally in a cool, dark place.

Corking

Glera grapes

Active dry yeast

Organic cane sugar

Tartaric acid

Filtered water

LA CANTINA PIZZOLATO: PROSECCO DOC

Baba's espresso meets Finlandia Vodka, with molasses bitters, chai syrup.

Espresso Martini (Up)

Pallonji’s Ice Cream Soda

Coconut-washed Woodford Reserve Bourbon, Pedro Ximénez Sherry and Medjool-date liqueur.

Old-Fashioned

All-New Chote Papad With Mango Chutney

Dark, rich, silken Indian cocoa and sweet pears soaked overnight in bitter Campari, Carpano Classico Vermouth and Beefeater Dry Gin. Scarlet-hued attraction with chocolate garnish.

PREMIER PADMINI NEGRONI (PEG)

Sausage & Egg Naan Roll

Make LA CANTINA PIZZOLATO: PROSECCO DOC Recipe in just 2h . A high-class organic extra-dry Prosecco made with hand-picked Glera grapes, no added sulphites. Pale straw hue, toasted apple notes, fresh clean palate. (Ve)

La Cantina Pizzolato: Prosecco Doc Recipe

Descriptors

Tasting Notes

Food Pairings

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