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Prosecco Rosè from Fratelli Cozza available at FWS Wines

Introducing Prosecco Rosè

Bubbles aren’t just for New Years!

The world’s leading wine markets have been long awaiting the release of Prosecco DOC Rosè.  As of January 2021, the DOC gave its stamp of approval making Prosecco Rosè official. It has the taste of Prosecco with freshness, floral notes and fruit. The category is set to take off and that’s because Prosecco DOC Rosè is all about quality.

The “fizz” must follow strict criteria to earn the title of Prosecco Rosè.  Producers must follow specific rules around production. The grapes must come from specific geographical regions that have been approved by the Italian government. For Prosecco Rosè to be designated DOC it must be made with at least 85% Grela grapes with the balance coming from Pinot Noir. Sparkling rosé, on the other hand, can be made with different grapes from different regions.

Prosecco Rosè must also be fermented for at least 60 days in stainless steel tanks. Sparkling wine, in some cases, need only a week to ferment.  The longer fermentation brings layers of flavour, a vibrant colour and silky bubbles to the wine.

And…. don’t forget the paper ribbon across the foil – it’s a government label that certifies DOC status.

Prosecco Rosè Fratelli Cozza

Shining from the first toast to the last sip!

Explore a new way to enjoy Prosecco!  An appealing soft pink in colour, the Prosecco Rosè from Fratelli Cozza sparkles with notes of fresh-picked apple and pear, blending with hints of ripe red cherry, raspberry and wild strawberry.

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Pop Open the Bubbly!

Made for brunches, picnics, afternoons at the beach or for sipping alongside charcuterie boards and appetizers… Prosecco Rosè is a must try!

Eggs Benedict Florentine is perfect with Prosecco Rosè

Eggs Florentine

Thank you to tasty.co for this great recipe!

Ingredients

Florentine Benedict

  • 1 english muffin
  • 1 tablespoon butter
  • 2 eggs
  • 1 tablespoon olive oil
  • 1 cup fresh spinach (40 g)
  • 2 pieces canadian bacon
  • chive

Hollandaise

  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 pinch cayenne
  • ½ cup butter (115 g), melted

Preparation

  • Preheat oven to 400°F (200°C).
  • In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. Sauté until wilted. Set aside.
  • Butter the English muffin and toast in the oven for 5-10 minutes or until brown.
  • Heat a pot of water over medium heat. With a wooden spoon, swirl the water in the same direction.
  • Quickly add the egg into the centre of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny.
  • Remove egg from water with a slotted spoon and set aside.
  • In a blender, add the egg yolks and pulse for one minute. Add in the lemon juice, salt, and cayenne and run the blender. Slowly add in the melted butter and continue to blend until the mixture lightens in colour. Add more melted butter for thinner consistency.
  • Assemble the Benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce.
  • Top with fresh chives.
  • Enjoy!
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