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Nominated for Tales of the Cocktail 2008 Spirit Award for Best Cocktail Writing


Masottina Viaventi Rose Brut Millesimato, Prosecco Rosé DOC 2022, Treviso, Italia PDF Print E-mail
Written by Debra C. Argen and Edward F. Nesta   
Masottina Prosecco Viaventi Rose DOC 2022
Masottina Viaventi Rosé Brut Millesimato, Prosecco Rosé DOC 2022 from Treviso, Italia is the perfect "bubbly" to commemorate life's everyday celebrations. Why drink bubbly only on special occasions when life is an adventure that should be celebrated daily. Masottina Viaventi Rosé Brut Millesimato, Prosecco Rosé DOC 2022 is like tasting Italy in a bottle and with only 11% alcohol, it makes for a perfect lower alcohol beverage. Cheers!

 

Masottina Viaventi Rose Brut Millesimato, Prosecco Rose DOC 2022

We first tasted the Masottina Viaventi Rosé Brut Millesimato, Prosecco Rosé DOC 2022, Treviso, Italia in a Master Class during Milano Wine Week in New York at Il Gattopardo restaurant where we sampled a flight of impressive Masottina prosecco (vintage and non-vintage selections) produced by the Dal Bianco family. 

The second time we tasted the Masottina Viaventi Rosé Brut Millesimato, Prosecco Rosé DOC 2022 it was at home where we had the opportunity to linger and appreciate its various nuances, complexity, and to pair it with food. The result was impressive to drink on its own, pair it with oysters, cheeses, or pair it with seafood, or desserts. 

Masottina Viaventi Rosé Brut Millesimato, Prosecco Rosé DOC 2022, Treviso, Italia
 

Country:
Italia
Region:
Single Vineyard
Varietal:
90% Glera, 10% Pinot Noir
Alcohol:
11 % alcohol
Type:
Brut Prosecco
Harvest:
End of August (Pinot Noir), Early September (Glera)
Residual Sugar:
8 g/l
Produced by:
Masottina S.p.A. Conegliano
Serving Temp:
42.8 - 46.4 degrees Fahrenheit/6-8 degrees Celsius

Technical Notes: Made with 90% Glera grapes and 10% Pinot Noir grapes. "The Glera grapes are white vinified at a temperature of 14-18 degrees Celsius (57-64 degrees Fahrenheit). The Pinot Noir grapes undergo brief pre-fermentation maceration for 24-36 hours at a temperature of 8-10 Celsius (46-50 degrees Fahrenheit), followed by red vinification at a temperature of 20-23 degrees Celsius (68-73 degrees Fahrenheit). The two base wines are then blended before prise de mousse, which takes place on selected yeasts at a temperature of 14-13 degrees Celsius (57-55 degrees Fahrenheit) for at least ninety days. The wine ages in the bottle for a month before distribution." 

Tasting Notes: The color is a delicate light rose with lively bubbles in the glass. It has a delectable aromatic note with nice minerality and luscious red raspberries that follow through on the palate. It is a perfect prosecco to drink on its own or to pair with food like the recipe we created for Luxury Experience - Crab and Palm Heart Stuffed Artichoke Bottoms on Crispy Potato Nests.

 

Luxury Experience - Crab and Palm Heart Stuffed Artichoke Bottoms - photo by Luxury Experience


Luxury Experience - Crab and Palm Heart Stuffed Artichoke Bottoms on Crispy Potato Nests

Yield: 10  

Crab and Palm Heart Stuffed Artichoke Bottoms Ingredients:
 

1
6-Ounce Can
Crabmeat, drained
1
14.1-Ounce Can
Palm Hearts, drained, minced
0.3
Cup
Leeks, white parts, finely minced
3
Tablespoons
Trader Joe's Whole Grain Dijon Mustard
4
Tablespoons
Mayonnaise
0.5
Cup
Seasoned Italian Breadcrumbs
0.5
Cup
Swiss Cheese, shredded
10
Large
Artichoke Bottoms, canned, drained, dried
 
 
Salt and Pepper, to taste

Method: Preheat oven to 400-degrees Fahrenheit/204-degrees Celsius. 

Mix all ingredients (except artichoke bottoms). Mound mixture on each of the bottom artichoke bottoms. Spray a round glass baking dish with olive oil. Place stuffed artichokes into the baking dish. Cover and bake until golden brown. 

Crispy Potato Nests Ingredients:
 

2
Cups
Shredded Potatoes
1
Medium
Onion, shredded
1
Large
Egg
4
Tablespoons
Flour
 
 
Salt and Pepper

Method: Dry shredded potatoes between paper towels or kitchen towels to wring out as much liquid as possible. Mix shredded potatoes with the other ingredients. 

Heat a large skillet, add vegetable oil, and bring to medium high heat. Spoon 10-round portions of the potato-onion mixture to the pan and press in the center of each to create an indentation. Cook until golden brown on each side. Drain onto paper towels. 

Garnish 

Fresh Cilantro Leaves
Burman's Avocado Serrano Hot Sauce (optional) 

Presentation: Place cilantro leaves in a ring on each plate, then place (1) potato nest in the center of the cilantro. Top with a Stuffed Artichoke Bottom. Squeeze a small amount of Burman's Avocado Serrano Hot Sauce around the bottom of the artichoke (optional). 

Until next time, cheers and Bon Appetit!

Masottina  

Masottina
Via Bradolini, 54
31020 Castello Roganzuolo
(TV) Italia
Telephone: +39-0438-400775
Email: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Website: www.masottina.it
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© January 2024. Luxury Experience. www.LuxuryExperience.com All rights reserved.

 
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