Masottina Prosecco Rose DOC

Gorgeous Rosé Prosecco by one of our favourite Prosecco producers!

Masottina Prosecco Rose DOC

2021, Veneto Italy
  • Made by Masottina in Italy - who can boast winner of "Best Prosecco in the World"...twice!
  • 90% native Glera with 10% Pinot Noir
  • Light, summer fruit flavours with a refreshingly extra dry finish

Out of stock

RRP $28.99

$23.99

Out of stock

Prosecco has taken the world by storm in recent years. Masottina get our vote as one of our favourite Prosecco producers – they’ve certainly caught the eye winning a number of top awards for their range of Proseccos, one of which won Best Prosecco in the World! Twice!

With the rise and rise of Rosé wine and Prosecco the geniuses at Prosecco D.O.C Consortium in Italy decided to change their strict Prosecco appellation rules to allow for Rosé style bubbles to be legally labelled as Rosé Prosecco.

Prosecco Rosé must be made with at least 85% Glera grapes and the rest Pinot Noir, all grown within the specific boundaries of the region. At least 85% of grapes have to come from a single vintage and aged for 60 days, traditional Prosecco is 30 days.

And it delivers all the fresh, fruity flavours (think summer fruits like strawberries, raspberries and cherries) you know and love with the signature refreshingly dry finish. A gorgeous pale, pink colour, smartly packaged and well priced. It’s ticking all the boxes for sure.

Get the girls round for a Sunday ‘arvo tipple (or the boys – you secret’s safe with us!) – this will go down an absolute treat. You’ll happily sip this with our without food, but if you are food matching go with fresh fish, seafood and white meat dishes. Or go all out with this Italian inspiration and whip up an Asparagus frittata…

Tie 800g of asparagus together and boil for around 15 minutes.
When cooked, drain and cut into small pieces.
Finely slice a leek and sauté with extra-virgin olive oil, then add the asparagus pieces and leave to cook for a minute or so.
In another bowl, beat the eggs and add the cracked black pepper, three spoonfuls of grated cheese, the warm vegetables and 150g of diced smoked provola cheese.
Using a non-stick frying pan, cook the frittata over a high heat for two to three minutes.
Flip the frittata over and cook the other side.

  • 11%
  • 750ml
  • Cork
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