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Riva dei Frati Prosecco DOC Treviso NV
Riva dei Frati Prosecco DOC Treviso NV
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Description
Description
Riva dei Frati Prosecco DOC Treviso NV is a fresh and lively sparkling wine from Veneto, Italy. Made from Glera grapes, it features aromas of green apple, pear, and citrus, with delicate floral undertones. The palate is light-bodied with fine bubbles, crisp acidity, and a refreshing, fruity finish.
*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.
Wine Details
Wine Details
Type: Sparkling Wine
Style: Light-bodied, Fresh
Grape Varietal: Glera
Tastes Like: Comparable to a crisp Moscato d'Asti, with notes of green apple, white peach, and citrus, complemented by a light, frothy mousse.
Alcohol Percentage: 11%
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Clay and alluvial soils
Aging: Charmat method
Serving Temperature: 6-8°C
Winery
Winery
Riva dei Frati is a family-run winery in the heart of Veneto, dedicated to producing high-quality Prosecco that reflects the region's vibrant character. Their DOC Treviso Prosecco is a benchmark for fresh and elegant sparkling wines.
Food Pairings
Food Pairings
Seafood: Grilled prawns, smoked salmon, or calamari.
Poultry: Lemon-herb chicken or turkey breast.
Vegetarian: Caprese salad or zucchini fritters.
Meat: Pork medallions or veal scallops.
Cheese Pairings
Cheese Pairings
Fior di Latte: Fresh and creamy, enhancing the wine's crispness.
Ricotta: Light and tangy, complementing the wine's fruity profile.
Brie: Soft and mild, balancing the wine's acidity.
Asiago: Nutty and savoury, pairing beautifully with the wine.
Recipe
Recipe
Sarde in Saor (Venetian Sweet and Sour Sardines)
This traditional Venetian dish of marinated sardines, infused with sweet and tangy flavours from onions, vinegar, and pine nuts, is a classic cicchetti (Venetian tapas) that pairs perfectly with this refreshing Prosecco.
Ingredients (Serves 4):
- 500g fresh sardines, cleaned and gutted
- 100g plain flour, for dredging
- 3 tbsp extra virgin olive oil
- 2 large onions, thinly sliced
- 100ml white wine vinegar
- 50ml dry white wine
- 1 tbsp sugar
- 2 tbsp pine nuts
- 2 tbsp raisins
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 bay leaf
- Zest of 1 lemon
Instructions:
- Prepare the Sardines: Rinse and pat dry the sardines. Lightly coat them in flour, shaking off any excess.
- Fry the Sardines: Heat 2 tbsp olive oil in a pan over medium heat. Fry the sardines in batches for about 2 minutes per side, until golden and crispy. Transfer to a plate lined with paper towels.
- Cook the Onions: In the same pan, add the remaining olive oil and sliced onions. Cook over low heat for about 10 minutes until soft and translucent.
- Deglaze with Vinegar: Add the white wine vinegar, white wine, sugar, salt, black pepper, and bay leaf. Simmer for 5 minutes until the mixture is well combined.
- Assemble: In a shallow dish, layer half of the fried sardines, followed by half of the onion mixture. Sprinkle with raisins, pine nuts, and lemon zest. Repeat with the remaining ingredients.
- Marinate: Cover and refrigerate for at least 24 hours to allow the flavours to develop.
- Serve: Bring to room temperature before serving with toasted bread and a chilled glass of Prosecco.
The light, crisp bubbles and delicate fruit notes of this Prosecco cut through the richness of the marinated sardines, enhancing their sweet and tangy flavours for a beautifully balanced pairing.
