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PROSECCO DOC TREVISO TRANQUILLO
“La Ziliera” DOC Treviso
Tasting Notes “La Ziliera” DOC Treviso
Colour:
Straw yellow with greenish reflections.
Aroma:
Intense and fine. Williams pear, Golden apple, almond blossom, candied fruit, mineral notes stand out.
Taste:
Dry, intense and persistent. Very pleasant, very smooth, savoury finish with almond notes.
Product available!
Organoleptic characteristics of “La Ziliera” DOC Treviso
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes.
Vinification:
Soft pressing of the grapes with membrane presses, static decantation of the must and fermentation at controlled temperature (18°), with selected yeasts.
Refinement:
Rests on the yeasts (noble lees) in an autoclave for approximately 3 months.
Second fermentation:
Cold tartaric stabilization (-4°) and microfiltration of the yeasts before bottling.
Grape variety:
Glera 100%.
Harvest:
Manual, with selection of the grapes.
Vinification:
Soft pressing of the grapes with membrane presses, static decantation of the must and fermentation at controlled temperature (18°), with selected yeasts.
Refinement:
Rests on the yeasts (noble lees) in an autoclave for approximately 3 months.
Second fermentation:
Cold tartaric stabilization (-4°) and microfiltration of the yeasts before bottling.
The winemaker's advice for “La Ziliera” DOC Treviso
Perfect for informal dining, La Ziliera exalts:
Fish dishes such as prawn risotto with lime
Delicate main courses, such as escalopes with lemon, adding a vibrant freshness that enhances every bite
The serving temperature of “La Ziliera” DOC Treviso
Serve at 6-8°C
The ideal recipes with “La Ziliera” DOC Treviso
SECOND COURSE - MEAT
Lemon escalopes
Cooking time 10 min
PREPARATION 10 min:
To prepare the scaloppine al limone, first beat the slices with the help of a meat tenderizer, covering them with baking paper to avoid breaking the fibers: beat with a firm hand but not too violently, in this way the tissues will soften without tearing the pulp. Flour the veal slices and remove the excess flour.
In a large pan, melt the butter over low heat, then add the slices, raise the heat slightly and brown for a couple of minutes first on one side and then on the other. Season with salt and pepper.
At this point, lower the heat again and add the lemon juice. Cook over low heat for a couple of minutes, just long enough for the sauce to thicken. Turn off the heat and serve your fragrant lemon scaloppine immediately.
In a large pan, melt the butter over low heat, then add the slices, raise the heat slightly and brown for a couple of minutes first on one side and then on the other. Season with salt and pepper.
At this point, lower the heat again and add the lemon juice. Cook over low heat for a couple of minutes, just long enough for the sauce to thicken. Turn off the heat and serve your fragrant lemon scaloppine immediately.
INGREDIENTS for 4 people:
- 8 Veal slices (about 430 g)
- 50 g lemon juice
- Salt to taste
- Black pepper to taste
- 00 flour (for flouring and cooking)
- 40 g butter (for flouring and cooking)
FIRST COURSE - FISH
Risotto with prawns, lime and prosecco
Cooking time 25 min
PREPARATION 10 min (+ time for the vegetable broth):
To make the shrimp, lime and prosecco risotto, first prepare the vegetable broth. Clean the crustaceans: remove the head and cut the belly with the tip of a knife, then remove the intestine. Shell half of the shrimp and leave the other half with the shell.
Melt the butter in a large pan, then pour in the rice and toast it for a few minutes, adding salt and stirring continuously.
At this point, add the prosecco and let the alcohol evaporate completely, then cook the rice adding a ladle of broth at a time. While the rice is cooking, add the grated lime zest, then squeeze the juice and set it aside. When there are 5 minutes left to cook the rice, add both the peeled and shelled shrimp, pour in the lime juice and finish cooking by adding another ladle of broth, if necessary.
Serve your prawn, lime and prosecco risotto garnished with a twist of lime zest.
Melt the butter in a large pan, then pour in the rice and toast it for a few minutes, adding salt and stirring continuously.
At this point, add the prosecco and let the alcohol evaporate completely, then cook the rice adding a ladle of broth at a time. While the rice is cooking, add the grated lime zest, then squeeze the juice and set it aside. When there are 5 minutes left to cook the rice, add both the peeled and shelled shrimp, pour in the lime juice and finish cooking by adding another ladle of broth, if necessary.
Serve your prawn, lime and prosecco risotto garnished with a twist of lime zest.
INGREDIENTS for 4 people:
- 400 g Carnaroli rice
- 250 g Prosecco
- 12 prawns
- 1 Lime - zest and juice
- 750 g vegetable broth
- 70 g butter
- Coarse salt to taste
