Ruggeri Vecchie Viti Valdobbiadene Prosecco Superiore DOCG
A dry example of Prosecco with an exceptional structure with a characteristic bouquet of spring flowers and almonds.
Our Normal RRP: £28.99 now £25.99
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.
Pale yellow end has an intense aroma, fruity and persistent with a good structure and notes of ripe apples and acacia, the taste is dry, balanced and fresh, with a long, intense and fruity.
Grower: Ruggeri
Grape Variety: Glera / Verdiso / Perera / Bianchello
Style: Floral and Dry
Country: Italy
Appellation: Veneto
Vintage: 2018/19
Closure: CORK
Alcohol: 12% 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.
£173.94 £155.94
6 in stock
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