Ruggeri Argeo Prosecco Brut
A classic elegant Prosecco with tiny bubbles (the hall mark of quality) and a fresh green apple nose and palate, with a long, crisp finish.
Our Normal RRP: £14.99 now £12.99
Product Description
The Ruggeri winery was established in 1950 by Giustino Bisol, whose family boasts a deeply rooted, centuries-old tradition in viticulture in the Valdobbiadene area. The place-name “Case Bisoi” (that is “the Houses of the Bisols”) is to be found on the oldest maps of the area, in the heart of the zone now known as Cartizze and once called “Chartice” or “Gardizze”. It is here, according to property/tax assessment documents in the public archives, that the Bisol family has been cultivating vines since 1542. In the 1800s Eliseo Bisol left further documentary evidence of his activity as a distiller. Around 1920, his son Luigi Bisol, an oenologist, built a winery in Montebelluna. In 1950, Luigi’s son Giustino Bisol established the Ruggeri winery in S. Stefano di Valdobbiadene to produce and promote the semi-sparkling Prosecco and Cartizze wines. In 1993 the winery was relocated to new, large and ergonomically-designed premises.
Very pale straw yellow with greenish glints, perfect clarity with abundant, persistent, minute perlage. The fresh, elegant bouquet offers flowery sensations merging into a typically fruity harmonious complexity with intense aromas reminiscent of golden apple. Fresh, delicate, balanced on the palate and light in alcohol with a long fruity finish.
Grower: Ruggeri
Grape Variety: Glera / Verdiso / Perera
Style: Floral and Fresh
Country: Italy
Appellation: Veneto
Vintage: NV
Closure: CORK
Alcohol: 11% ABV
Bottle Size: 75cl
Prawn Kebabs with Noodle Salad
Cooking Time: 01 hrs 10 mins (approx.)
Number of Servings: 1
INGREDIENTS
For the prawn kebabs //
3 uncooked tiger prawns (shells on)
1 fresh lemongrass stalk, outer layers removed
1 tbsp olive oil
salt and freshly ground black pepper
½ lemon, cut into wedges to garnish
For the noodle salad //
1 tsp sesame oil
1 tsp white wine vinegar
pinch dried chilli flakes
1 tsp soy sauce
1 tbsp chopped fresh coriander
1 tbsp chopped fresh basil
1 tbsp chopped fresh mint
3 tiger prawns, peeled, cooked and chopped
¼ cucumber, finely cut into strips
½ carrot, peeled and cut into strips
100g/3½oz rice noodles, cooked according to packet instructions
2 salad onions, cut into strips
salt and freshly ground black pepper
1. For the prawn kebabs, heat a griddle pan until smoking.
2. Skewer the tiger prawns onto the lemongrass stalk, drizzle with the olive oil and season well with salt and freshly ground black pepper. 3. Place onto the griddle pan and chargrill for two minutes on each side, or until completely cooked through.
4. To make the noodle salad, place the oil, vinegar, chilli and soy sauce into a large bowl and mix together well.
5. Add the herbs, cooked prawns, cucumber, carrot, noodles and salad onions.
6. Toss together and season, to taste, with salt and freshly ground black pepper.
7. To serve, place the noodle salad onto a large plate and garnish with the prawn kebab.
£89.94 £77.94
4 in stock
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