Scampi with prickly pear juice and scallion


  1. Clean the prickly pears and pulp them with a hand blender.
  2. Strain to remove the seeds and put them in a bowl, adding the juice of half a lemon.
  3.  Shell the scampi.
  4. Finely chop the green part of a small scallion.
  5. Serve the dish by placing the scampi on the prickly pear juice and sprinkle with chopped onion.
  6. Add pepper and finish with a drizzle of extra virgin olive oil and a pinch of salt.

Serves 4

  • 12 medium-sized scampi
  • 8 ripe prickly pears
  • 1 scallion (spring onion)
  • juice of half a lemon
  • extra virgin olive oil
  • salt
  • pepper

Recommended Wine: Pino Grigio Brut

Technical data

Vineyard: The grapes come from our vineyards in the town of Sona – Tenuta Monte Corno
Grape variety: Pinot Grigio 100%
Vinification: Soft pressing of carefully selected grapes, with a yield of 70% and fermentation of the must at controlled temperature.
Aging: The processing of this wine is then carried out in an autoclave using the long Charmat method for a period of four months. The slow setting of the spume at a low temperature (15-16°C) enhances the characteristics of this vine and confers a fine and persistent perlage.
Tasting notes: Straw-yellow, with greenish reflections. Very fine and elegant yet complex in its typicality, from which arise delicate floral and fruit notes of white pulp with pear, exotic fruits and slight mineral hints. Good structure and elegant and streamlined body, harmonious in its lively freshness.
Alcohol: 12,5% vol
Food matching: It is the sparkling wine for every moment of the day.
Serve: It is recommended to serve at a temperature between 6 and 8°C.
Size: Bottle 0.75 l.