Prosecco & Partners
HOW TO MAKE THE PERFECT BELLINI
The key to a Bellini is the white peach juice. Finding it can be a problem, but not any more.
We have sourced the white peach juice of your dreams: Van Nahmen White Peach Nectar.
Combine the nectar (1 part) to 2 parts of Prosecco, add a dash of grenadine (optional) - do not stir. Use our delicious Antica Quercia Prosecco, and you will be making Bellinis like a Venetian barman. Sorry Harry.
It's our own invention. We love the fresh clean flavour of Rhubarb, combined with the finest of Prosecco bubbles.
Make to taste, but we like 1 part Rhubarb to 2 parts Prosecco.
- Moscato d’Asti is an extraordinary dessert wine. Sweet, aromatic and slightly sparkling, it has a brilliant straw-yellow colour with soft green reflections. On the nose it is aromatic, floral and fruity as well as intense and persistent. The taste, pleasantly sweet and fresh due to the low alcohol content and correct acidity, is smooth and rich with musky sensations typical of the Moscato grape. The wine’s aromatic persistence is very long and intense. The floral sweetness complements cheeses like Gorgonzola Dolce, creamy La Tur and Le Petit Tentation. Sparkling.£16.00