Though often thought of as a special occasion or wine for a traditional aperitivo, prosecco can be paired with first courses such as Italian Baccalà Mantecato (savory salt cod spread) shrimp and fish dishes or with Italian Casatella or Camembert cheeses. On a recent visit to Cantina Pizzolato in Veneto, Italy, Irish chef and UK TV host Paula McIntyre said, “Prosecco is very much a drink I would think of as an aperitif, but after visiting Pizzolato and tasting the amazing range of Prosecco, I will definitely now be using it as an accompaniment to food rather than just drinking on its own.”
Italian Organic Wine Producer Cantina Pizzolato
La Cantina Pizzolato, located in the Veneto region, produces Italy’s number-one selling Italian organic wine. Located in the rich and flourishing countryside north of Treviso, the organic vineyards are situated on the plains and hillsides in this DOC area. Pizzolato produces fine Italian organic wine including Prosecco, Italy’s most popular sparkling white wine, Prosecco is made with 100% organic Prosecco (Glera) grapes. The grapes are handpicked and vinified using the Italian Charmat method, with temperature-controlled fermentation in stainless steel tanks.
The wines of La Cantina Pizzolato are made with 100% organically grown grapes to meet the expectations of today’s health-oriented consumer, and all wines are certified vegan by the Vegan Society of the UK. The wines are also Non-GMO Project Verified.