Ruggeri Prosecco Frizzante Spago Treviso DOC
A pale straw yellow colour with greenish reflections and has a delicate perlage, its fruity aromas carry through to the palate, which is fresh and slightly sweet with a moderate twist on the finish.
Our Normal RRP: £15.99 now £13.99
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.
This semi-sparkling Prosecco from the hills of Treviso is pale straw-yellow with greenish reflections and has a delicate perlage obtained through natural fermentation at moderate pressure (approx. 2 atm). Its fruity aromas carry through onto the palate, fresh and lightly sweet.
Squid and Chorizo Salad
Cooking Time: 01 hrs 10 mins (approx.)
Number of Servings: 1
INGREDIENTS
50ml/2fl oz sherry vinegar
150ml/5½fl oz extra virgin olive oil
2 limes, juice only
salt and freshly ground black pepper
vegetable oil, for frying
200g/7oz cooking chorizo, chopped
500g/1lb 2oz squid, washed, cleaned and chopped into rings
1 tbsp capers, drained and rinsed
100g/3½oz fresh watercress leaves
1 tbsp chopped fresh mint
1. In a bowl, mix together the sherry vinegar, extra virgin olive oil and lime juice.
2. Season, to taste, with salt and freshly ground black pepper. Set this dressing aside.
3. Heat the vegetable oil in a frying pan over a medium heat. When the pan is hot, add the chopped chorizo and fry for 3-4 minutes, or until crisp.
4. Add the squid rings to the pan the chorizo was cooked in and stir fry for 1-2 minutes, or until opaque.
5. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
6. Add the dressing to the pan the chorizo and squid were cooked in. 7. Swirl the pan to distribute the dressing and heat until warmed through.
8. Place the chorizo, squid, capers, watercress and mint into a bowl. 9. Drizzle over the warm lemon and sherry vinegar dressing and mix to combine.
10. Serve.
Grower: Ruggeri
Grape Variety: Glera / Verdiso / Perera
Style: Fruity and Fresh
Country: Italy
Appellation: Veneto
Vintage: NV
Closure: CORK
Alcohol: 11% ABV
Bottle Size: 75cl
£95.94 £83.94
6 in stock
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