Ca Morlin Prosecco Frizzanté
A subtle bouquet of white flowers, green apples and lime zest. A fuller and creamier mousse which is elegant and well balanced, with the fruit flavours from the nose floating amongst the creamy froth that coats the palate.
Our Normal RRP: £14.99 now £12.99
Product Description
The Veneto town of Valdobbiadene, located 37 km from Treviso, is home to Prosecco, one of Italy’s most popular grape varieties. The producers of CA Morlin, Andrea Morlin and Matt Thomson, working with a grower friend of Andrea’s with a modern, compact winery and 12 hectares of vineyard. Matt advised picking late, in order to obtain riper grapes, fermenting cooler, to preserve the delicate aromatics of the variety, and using a crown closer to stop the grapey freshness being ruined by cork taint.
This wonderful dry, clean and crisp full-sparkling wine. It has a light straw colour and a fruity bouquet with hints of green apples. This is the ultimate aperitif !
Grower: Ca Morlin
Grape Variety: Glera
Style: Creamy and Crisp
Country: Italy
Appellation: Veneto
Vintage: NV
Closure: STELVIN
Alcohol: 11% ABV
Bottle Size: 75cl
Oysters Rocafella
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 4
INGREDIENTS
2 teaspoons sugar
2 teaspoons water
1/2 cup Champagne or sparkling wine
1/4 cup fresh grapefruit juice
2 teaspoons fresh lemon juice
1/4 cup Champagne vinegar
1 small shallot, minced
Freshly ground pepper
2 dozen Oysters, shucked on the half shell
Crushed ice and coarse salt, for serving
1 tablespoon dried egg-white powder
1 to 2 bunches of grapes or small seedless red grapes, frozen until solid, halved if large
1. In a microwave-safe cup, combine the sugar and water. Cook at high power for 20 seconds. Stir until the sugar dissolves, then let cool.
2. In a small stainless steel bowl, combine the sugar syrup, Prosecco and citrus juices. Set the bowl over a larger bowl of ice and keep cold.
3. In another small bowl, combine the vinegar and shallot and season with pepper.
4. Arrange the shucked oysters on a bed of crushed ice and coarse salt. 5. Add the egg-white powder to the Champagne-citrus juice mixture and beat with a handheld mixer or immersion blender until thick and frothy.
6. Spoon a little of the vinegar-shallot mixture over the oysters and a little of the Prosecco froth on top.
7. Garnish with the frozen grapes and serve right away.
£89.94 £77.94
6 in stock
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