Nv Brut Prosecco, Ruggeri Recipe

1. Chill bottle

Ensure the bottle of Ruggeri NV Brut Prosecco has been chilled to 45–50°F (7–10°C) for best aroma and effervescence. Place in an ice bucket with a 1:1 mixture of ice and water for 20–30 minutes or refrigerate for 3–4 hours.

2. Open bottle

Hold the bottle at a 45° angle pointing away from people and break the foil seal. Loosen the wire cage while keeping your thumb firmly on the cork. While holding the cork, gently twist the bottle (not the cork) to ease the cork out with a soft pop; do this slowly to preserve bubbles.

3. Pour

Hold the chilled champagne flute by the stem. Pour the Prosecco gently down the side of the glass to preserve carbonation, filling to about two-thirds full (approximately 4–5 ounces / 120–150 ml). Allow a small head of foam to form, then stop pouring.

4. If using a lemon twist: Use a vegetable peeler or paring knife to remove a strip of lemon peel about 1/2 inch wide and 2–3 inches long, avoiding the bitter white pith. Give the twist a light squeeze over the glass to express the oils, then run it around the rim and drop it into the flute or hang it on the rim.

5. If using a strawberry: Slice a fresh strawberry in half lengthwise. Gently place the half on the rim of the flute or slip it into the glass before pouring to chill with the wine; do not overcrowd the glass to avoid splashing and to preserve effervescence.

6. Serve immediately: Present the flute upright and serve right away to enjoy the prosecco’s full bubbles and aromatics.