• 5 cl. (1. oz) passion fruit juice
  • 1 cl. (. oz) sugar syrup
  • 1 cl. (. oz) Bitter Campari
  • 8 cl. (2. oz) Metodo Classico Extra Brut Scriani

Garnish imaginatively


Shake the first 3 ingredients, pour into the glass, add the Prosecco. Stir gently.


Passion fruit is always intriguing. It is used fresh because it is available all the year round, being an imported fruit. It arrives unripe and it is important to allow it to ripen fully until the skin wrinkles.


Recommended Wine: Metodo Classico Extra Brut

Technical data

Vineyard: Monte Corno Estate
Grape variety: 90% Pinot Grigio 10% Chardonnay.
Harvest time: Last decade of August in the early hours of the morning.
Vinification: Soft pressing and selection of musts for Cuveé. Low-temperature fermentation for 20 days.
Aging: Steel refinement. Addition of “Liqueur de Tirage” and bottling. Second fermentation in bottle and aging from 15 to 24 months. Following is Remuage, Degorgement and the addition of the “Liqueur d’expedition”.
Tasting notes: Brilliant straw yellow color. Fragrant and intense aroma with yellow fruit sensations (apricot, pineapple). In the mouth, It is elegant and velvety with excellent texture and persistence.
Alcohol: 12.5% vol. – Acidity: 7g / Lt. (Approx).
Food matching: Great for accompanying appetizers and starters, it blends perfectly with starters and main fish dishes or vegetarian dishes.
Serve: Serve at 6-8 ° C.
Size: Bottle 0.75 l.