Ca' Di Rajo Lemoss Prosecco
A natural and funky twist on Prosecco. From the same region and grapes, this wild and naturally fermented bottle has everything you love about Prosecco: crisp green apple, a hint of pear and citrus flavours in abundance. Consider this the sourdough of the Prosecco world, wild and alive, bone dry and funky bubbles to liven up your mouth. The wine appears cloudy due to not being filtered during winemaking, and the low alcohol, low sulphites and plenty of acidity make make this the perfect thirst quencher who want to experience Prosecco as it should be made (before branding and sweetness and generally being so mainstream).
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Click below for our perfectly paired recipe, playlist and tips to get the most out of this delicious bottle of wine. Cheers! x
Serve
Our top tips to get the most out of this bottle
🌡️ > Serve well chilled – in the fridge for at least an hour
🍷 > No need to decant
😋 > Flavours of green apple, lemon, white flowers
🍕 > Try with breakfast eggs
🥳 > Brunch, celebrations, parties, the park. A natural funky twist on a sparkling classic.
📅 > Best enjoyed now
Eat
Try the recipe we created to pair perfectly with this wine
Giant Blueberry Pancakes
Here’s our recipe for giant fluffy American style blueberry pancakes, drizzled generously with maple syrup, served with crispy smoked streaky bacon and a poached egg on top. The ultimate sweet and savoury combo, an indulgent meal for anytime of day – just perfect for a boozy brunch.
Ingredients
For 4 people – makes 8 giant pancakes
300g plain flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp bicarbonate of soda
A big pinch of salt
450 ml of milk of your choice (we use oat milk)
70g butter plus extra for cooking
5 large eggs (1 for the mixture and 4 to be poached!)
1-2 punnets of blueberries
2 tbsp of white vinegar
Streaky smoked bacon (3 rashers per person)
Method
Add the white vinegar to the milk and stir. Mix your dry ingredients: flour, sugar, baking powder, bicarbonate of soda, salt. Add 1 egg, butter and the milk/vinegar mix and whisk until you get a smooth, thick batter. Tip in your blueberries (keeping a few aside to top the pancakes later).
Heat your frying pan on a medium heat and add a knob of butter. Once the butter has melted, add a ladle of the batter into the pan and smooth into a round shape.
Leave 1-2 minutes or until the bottom has gone a beautiful golden colour and use a spatula to flip. 1 more minute on the other side and your first pancake is done. Repeat the process until your batter is used up (we separate the pancakes with sheets of greaseproof paper, keeps them warm and prevents sticking together.)
Meanwhile poach your eggs and fry your rashers of bacon. Serve up: drizzling your pancakes with maple syrup, topping with bacon, a poached egg and adding the remaining blueberries.
Listen
Our hand-curated playlist, chosen especially for this bottle
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Watch
Our top choice for what to watch whilst enjoying a glass
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