Frassinelli Prosecco di Conegliano – Valdobbiadene Frizzante Spago
Pleasantly acidulous. Notes of peach and wisteria flowers!
Our Normal RRP: £11.99 now £9.99
Product Description
Obtaining the best quality wines of an elegant nature. It is an expression of the natural simplicity of human effort and the wonders revealed by the territory. This is the philosophy that inspired and continues to motivate the Azienda Agricola Frassinelli, founded in 1966 by Renzo Frassinelli. The vines that Renzo started his business with have a particularity: a small number of the Manzoni Crossbreed 6.0.13 can be found. The vine species immediately attracts attention because of its limited production, constantly high quality, the elegance of its bouquet and flavour, which is suspended between a light aroma and the fullness of spring flowers, this being one of the company’s trademarks. At the beginning of the 1970s, the old vines with the system of a raggi o Bellussi were uprooted in order to convert them into espalier vines. The vines extend over an area of fifteen hectares and are found around the company headquarters, located in Mareno di Piave (DOC Piave area), and in the territory of San Pietro di Feletto (DOC area of Prosecco di Conegliano Valdobbiadene). The devotion to the care of the vineyards and the personality of the two geographically contiguous yet different territories are embodied in the personality of each wine. The hills situated between Conegliano and San Pietro di Feletto bring refined freshness to the Prosecco with their sweetness and elegant perfumes.
Typical perfume recalling acacia flowers and wisteria, ripe wild apple, mountain honey, pineapple and bread crust. Fruity, gentle, vaguely aromatic taste with light alcoholic content and delicate liveliness.
Grower: Azienda Agricola Frassinelli
Grape Variety: Glera
Style: Tropical and Floral
Country: Italy
Appellation: Treviso
Vintage: NV
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 75cl
Linguine with Prawns and Mussels
Cooking Time: 01 hrs 00 mins (approx.)
Number of Servings: 4
INGREDIENTS
500g/1lb 2oz mussels
250g/9oz whole raw prawns
6 tbsp olive oil
1 garlic clove, crushed
½ red chilli, finely sliced
50ml/2fl oz white wine
1 lemon, juice only
small bunch flatleaf parsley, roughly chopped
400g/14oz linguine
salt and freshly ground black pepper
1. Clean the mussels by scrubbing them in cold water, and removing the beards.
2. If any remain open after tapping them against the side of the work surface, discard them. Peel the prawns, removing the heads but leaving the tails intact.
3. Heat the olive oil in a large lidded saucepan, and add the garlic and chilli.
4. After a minute or two, add the mussels and the wine.
5. Cover with the lid and continue cooking for 1-2 minutes, or until the mussels open.
6. If any mussels remain closed at the end of cooking, discard them.
7. Add the prawns and cook for a further 4–5 minutes, then squeeze in the lemon juice.
8. Remove the pan from the heat and add the roughly chopped parsley. 9. Season to taste with salt and freshly ground black pepper.
10. Meanwhile, cook the linguine in lightly salted boiling water for 7-8 minutes, or until al dente.
11. Add the pasta to the pan with the shellfish sauce, mix together well and serve immediately.
£71.94 £59.94
4 in stock
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