品種/Grapes： Prosecco, Sicilian blood oranges
酒質/Tasting Notes：口感清爽、香甜不膩的蜜摩莎氣泡酒，使用波西可氣泡酒與來自西西里島的紅橙混合釀製，因紅橙果肉呈深紅色，而另有著“血橙”一詞之稱。如此芳香順口、令人愉悅的蜜摩莎氣泡酒，是款在義大利非常受歡迎的開胃雞尾酒。 Blood Orange Mimosa is a wine cocktail made from grape wine and the juice and pulp of the celebrated, crimson-fleshed Sicilian blood oranges. The finest cultivars are orchestrated to achieve the best combination of flavours, fragrance and color: the darkest-hued, Moro; Tarocco, the tastiest and sweetest and the tender Sanguinello. Light, fruity, refreshing and flavorsome.
酒精濃度/ Alcohol： 5%
適飲溫度/ Serving temperature： 5-9°
建議搭配/ Food matches：可以作為開胃酒品飲。
酒廠 winery 發表品酒心得
卡內拉酒廠 Casa Vinicola Canella
如此芳香順口、令人愉悅的貝里尼天然白桃微氣泡酒，最早是出現於1934到1948年的義大利威尼斯，由當地ㄧ家知名Harry's Bar的調酒師Giuseppe Cipriani所發明，六十多年來經歷了許多不同配方，”但是真正的貝里尼，必須是調和了純天然白桃汁、覆盆子和義大利汽泡酒”。 令人好奇的是她響亮的名氣，源自於當地舉辦的ㄧ場15世紀文藝復興的威尼斯畫家-喬凡尼貝里尼Giovanni Bellini畫展中，色彩正如這款酒迷人的色澤，因而啟發了Cipriani以此為名。一開始，貝里尼雞尾酒只在威尼斯喝得到，並深深受到經常去Harry's Bar的藝文界名人如海明威Ernerst Hemingway、路易士Sinclair Lewis和威爾森Orson Welles所喜愛，之後更在美國紐約登陸，蔚為流行。
The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, head bartender at Harry’s Bar in Venice —“A true Bellini is madewith the nectar of white peaches and Italian sparkling wine.—Over Time the recipe has seen more than a few variations. Because of ths unique pink color, which reminded Cipriani of the color in a painting by 15th-century Venetian artist Giovanni Bellini, he named the drink the Bellini. The drink started as a seasonal specially of the Harry’s Bar in Venice, a favorite haunt of Ernes Hemingway, Sinclair Lewis and Orson Welles. Later, it also became popular at the bar’s New York counterpart.
The Canella winery was founded half a century ago, in 1947. At that time, the trend in consumption was for austere reds, but Lorenzo Canella saw far ahead, focusing on wines that were light, white, and refreshing - sparkling wines that set off Veneto's own fine varieties and catered to newer, modern tastes.
The focus and the craft were perfected in the 1970s - a revolutionary decade for Italian viniculture, which saw DOC quality criteria increasingly replacing quantity parameters.
Today, this avant-garde winery combines hi-tech innovation and the best of tradition, wine-making quality and stylish packaging.