Casanova – Prosecco Made with Passion

Giacomo Girolamo Casanova was an 18^th century adventurer and writer. Born 2^nd April 1725, in Venice, Italy, he lived for 73 years. Casanova entered the university of Padua at just twelve years old, graduating at seventeen, with a degree in law. Casanova had numerous encounters with females during his life. He also reportedly became a spy. Casanova searched for fortune constantly, along with his insatiable desire for love and lust.

Casanova Prosecco is passionate in its desire to continue and extend the personality and charm of the legendary Casanova, with each bottle being an ultimate perfection of quality and art. The winery was founded during the middle of the 20^th century and is one of the largest in Valdobbiadene. Casanova Prosecco is produced by traditional Italian methods, using Glera grapes. Their resulting sparkling wines are award-winning, of premium quality, with exceptional style and presentation.

Casanova Prosecco Brut (DOC) and Casanova Valdobbiadene Prosecco Superiore Extra Dry (DOCG) have splendid fruit bouquets. The superb, fresh mouthfeel and palates follow, continuing through to smooth finishes. These extremely popular productions grace many dining occasions, regularly. The Henriette Cuvée, by Casanova, has a following of devotees. A fruity nose, plus an elegantly-dry mouthfeel and palate sensation, ensure the popularity of this production. Casanova Rosé Cuvée Prestige Extra Dry appeals, with its pale rose colour and very pleasant bouquet of delicate fruits. The flavours and elegance make it a regular selection for events. Casanova Rosé Cuvée Prestige Limited Edition also has a bouquet of delicate fruits. Another elegant production. Widely appreciated and often chosen for weddings and functions, this grandly-presented premium wine, in a white-coloured bottle, surpasses all expectations. Presentations can include Swarovski crystals for newly-weds.

These productions pair extremely well with fish, seafoods and white meats, etc. They are also wonderful for apéritifs, as well as making for some magnificent cocktails, too. Each has a fine, persistent perlage and characteristic aroma.

Written by Trevor Langley